Maple-Pecan Cream Pie – a delicious recipe with Pastry, eggs, brown sugar, sour cream, heavy whipping cream, maple syrup. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 450u00b0. On a lightly floured surface, roll dough to a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.
2
Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake 8 minutes. Remove foil and weights; bake 5 minutes longer. Cool on a wire rack. Reduce oven setting to 325u00b0.
3
In a large bowl, whisk eggs, brown sugar, sour cream, cream, syrup and flour. Pour into crust. Bake until filling begins to set, 15-20 minutes.
4
Sprinkle pecans over pastry. Cover edge loosely with foil. Bake just until set (mixture will jiggle), 25-30 minutes longer. Remove foil. Cool on a wire rack.
1019
kcal
Calories
70
g
Fat
92
g
Carbs
15
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: Pastry for single-crust pie (9 inches), 2 eggs, room temperature, lightly beaten, 1 cup packed brown sugar, 1 cup sour cream, 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.
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