Pecan butter and whipped cream are the rockstar ingredients of this pie.
Dreamy Pecan Butter Pie
10 slices
1 Hours 15 Minutes
Growing up, my mother's peanut butter pie was a favorite at summer gatherings. I remember the excitement when she would pull the finished product out of the freezer, topped with coarsely-chopped nuts and a cloud of soft Cool Whip, ultimately revealing a smooth peanut butter and cream cheese center. Naturally, when it was time to put my own stamp on the recipe, I decided to substitute peanuts with pecans, peanut butter with homemade pecan butter, and Cool Whip with stabilized whipped cream. The result? A dreamy combination of flavors that makes this cold pie a favorite, even during the winter months.
What makes this version especially flavorful:
- Making homemade pecan butter with lightly-toasted raw pecans. You are welcome to use store-bought pecan butter or a flavored pecan butter...think chocolate pecan butter as a creamy base.
- Regular, heavy whipping cream offers a luxurious texture and flavor. It might not be a health food, but I prefer controlling the ingredients and using less preservatives whenever possible.
- Adding cornstarch to the whipped cream (yes, I know, the oldest trick in the book) stabilizes it well enough to maintain structure and allow it to replicate Cool Whip.
- Bonus points? Add a drizzle of dessert sauce to your plate before placing pie on top and enjoy a hint of chocolate, caramel, or whatever flavor you choose!
Looking for a few more dessert recipes? Check out some of my favorites at: https://hearthhealthhappiness.com/category/recipes/desserts/.
Pecan butter pie filling
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Comments and Reviews
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Comments and Reviews
Rate this recipe, share your thoughts, or ask a question!
His many pecans do you need to get 1/3 cup butter
Hi, Gail and Eve! Yes, 1 cup pecan halves breaks down to 1/3 cup butter after processing. I used Mammoth pecan halves, so keep in mind that smaller pecans (like Elliotts) might require 1/4 cup more. And, store-bought nut butter is more than fine. I've made this successfully with peanut butter (a legume, I know
) and other nut butters would also be delicious. Happy New Year!
I'm wondering, for lactose intolerance, could you substitute artificial whipped cream (Cool-Whip) for the stabilized cream? I am thinking of trying this but wonder if anyone else has, and if so, what the results were?
Ann - it looks SO good! I'm glad you liked it with the Cool Whip and please keep me posted with what your granddaughter thinks of the peanut butter version. If she's a peanut fan, I think she'll really enjoy it.
The spoon might give you more control when starting to mix the filling ingredients...it does feel a little weird at first, but is interesting to see how smooth it gets after they combine with each other. I also like using the back of the spoon to break up any powdered sugar clumps, which can happen every so often. Thank you for sharing!