Maple Pecan Cream Pie Recipe

Name: Maple Pecan Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9-inch) baked pastry shell; 1/4 c. firmly packed light brown sugar; 2 Tbsp. cornstarch; dash of salt; 1 c. Borden milk; 3/4 c. pure maple syrup; 1 egg; 1 tsp. vanilla extract; 3/4 c. chopped pecans, toasted; 1 c. Borden whipping cream, stiffly whipped

Servings: persons

1 (9-inch) baked pastry shell
1/4 c. firmly packed light brown sugar
2 Tbsp. cornstarch
dash of salt
1 c. Borden milk
3/4 c. pure maple syrup
1 egg
1 tsp. vanilla extract
3/4 c. chopped pecans, toasted
1 c. Borden whipping cream, stiffly whipped

1
In 2-quart glass measure with handle, stir together sugar, cornstarch and salt.
2
Add milk, pure maple syrup, egg and vanilla; mix well.
3
Microwave on 100% power (High) 5 1/2 to 6 1/2 minutes, stirring after 1 1/2 minutes, then after each minute until thickened and bubbly.
4
Cool.
5
Chill thoroughly about 1 1/2 hours. Stir in pecans.
6
Fold in whipped cream.
7
Pour into prepared pastry shell.
8
Chill thoroughly.
9
Garnish as desired.
10
Refrigerate leftovers.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (9-inch) baked pastry shell, 1/4 c. firmly packed light brown sugar, 2 Tbsp. cornstarch, dash of salt, and more.

Yes, Maple Pecan Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Maple Pecan Cream Pie

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