Menu Enter a recipe name, ingredient, keyword...

16 All-American Recipes For Your Next Outdoor Gathering

,
Gourmandize
Pecan Cream Pie 7/16

© iStock / Getty Images Plus / MS Photographic

Pecan Cream Pie

The perfect balance between sweet and savoury, this dessert is a true American classic. Why not spoil your family and friends by whipping up the creamier, fluffier version? It's decadent, but super simple.

Ingredients (for 6 people):

  • 6 oz. 9-inch shop-bought pecan crust
  • 1/2 cup light brown sugar
  • 1/3 cup pure maple syrup
  • 2 cup cream cheese 
  • 1 tsp vanilla extract 
  • 1 cup Cool Whip (thawed)
  • 1 cup finely chopped pecans (divided)

Instructions:

  1. Remove the plastic lid from the shop-bought pecan crust. Store it somewhere safe as you will use later as a storage lid for the pie. 
  2. In a bowl, beat the egg and add cream cheese and light brown sugar. Mix on medium-speed with an immersion blender for 1 minute. This mixture should be smooth and fluffy.
  3. Add the maple syrup to the mixture, along with the vanilla extract and beat for a further 30 seconds. 
  4. Fold half of the Cool Whip into the cream cheese mixture until it's full incorporated. 
  5. Then fold 3/4 cup of the finely chopped toasted pecans into the cream mixture until they're really dispersed. 
  6. Spread the pecan cream mixture evenly into the shop-bought pecan crust. 
  7. Top the spread mixture with the remaining Cool Whip and make sure it reaches all edges of the pie. Use a spatula to even it out.
  8. Garnish the pie with the remaining 1/4 cup of chopped pecans.
  9. Chill overnight to allow the pecans to set, and bring along to your picnic with pride!

More steaming articles



Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!