Name: Back Home Pecan Cream Pie
Ingredients: 1 (9-inch) pie shell, baked; 1 (8-ounce) package cream cheese, softened; 3/4 cup light brown sugar; pinch salt; 1 teaspoon vanilla; 2 eggs, separated; 1 cup heavy cream, whipped; 1 cup pecans, grated or chopped fine

Back Home Pecan Cream Pie

Pecan pie may make you think of eating a slice after Thanksgiving dinner, but who says you can't enjoy the same flavors in the summer? Back Home Pecan Cream Pie is a southern favorite that makes a classic pecan pie a little creamier and is served chilled. A layer of cream pie is sprinkled with pecans then topped with more pecans in this quick and easy pie. Take a break from apple pie and serve this one chilled during the summer.

Chilling Time12 min

Cooking MethodNo Bake

Ingredients

1 (9-inch) pie shell, baked
1 (8-ounce) package cream cheese, softened
3/4 cup light brown sugar
pinch salt
1 teaspoon vanilla
2 eggs, separated
1 cup heavy cream, whipped
1 cup pecans, grated or chopped fine

Instructions

Blend cream cheese, 1/2 cup sugar and vanilla. Beat in egg yolks, one at a time.
Beat egg whites until stiff, but not dry. Gradually beat in 1/4 cup sugar, beating until stiff and glossy. Fold into first mixture.
Fold in whipped cream, leaving 1/4 cup to spread over top of pie.
Spread pecans over bottom of cooled pie shell, leaving out 1/4 cup.
Fold in half of remaining nuts into filling and pour into the pie shell.
Chill pie two hours, then spread remaining whipped cream over top of pie. Sprinkle with remaining nuts. Chill overnight.