Pecan Cream Pie Recipe

Introduction

Pecan Cream Pie is a luscious dessert combining creamy filling with the rich, nutty flavor of pecans. This no-bake treat is perfect for impressing guests or enjoying a comforting slice at home.

Ingredients

• 1 9-inch pie crust (homemade or storebought, baked and cooled)
• 1 cup (238 g) heavy whipping cream
• ¼ cup (31 g) confectioner’s sugar
• 2 packages (8 ounces each) cream cheese (softened)
• ½ cup (100 g) light brown sugar (packed)
• ¼ cup (79 g) pure maple syrup
• 1 ½ cups (163.5 g) pecans (finely chopped, divided)
• 8 ounces whipped cream (for topping)

Instructions

1. Step 1: In a large mixing bowl, combine the heavy whipping cream and confectioner’s sugar. Using a hand mixer, beat on medium speed until stiff peaks form. Set this whipped cream aside.
2. Step 2: In another large bowl, beat the softened cream cheese with light brown sugar and pure maple syrup using a hand mixer on medium speed until the mixture is smooth and fully combined.
3. Step 3: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, ensuring the filling remains light and airy.
4. Step 4: Fold in 1 cup of the finely chopped pecans into the cream mixture.
5. Step 5: Spoon the filling into the cooled pie crust, smoothing the top evenly with a spatula.
6. Step 6: Refrigerate the pie for at least 4 hours, or overnight for best results, allowing it to set properly.
7. Step 7: Once chilled, spread the whipped cream evenly over the pie’s surface in a smooth layer.
8. Step 8: Sprinkle the remaining ½ cup of pecans evenly over the whipped cream topping before serving.

Tips & Variations

• For extra crunch, toast the pecans lightly before chopping and folding them into the filling.
• You can substitute pure maple syrup with honey for a slightly different sweetness and flavor.
• Use a store-bought graham cracker crust for added texture and ease.

Storage

Store the pie covered in the refrigerator for up to 3 days. For best texture, reheat should be avoided; enjoy it chilled for the creamiest experience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie benefits from chilling overnight to allow the filling to set and flavors to meld, making it an excellent make-ahead dessert.

Can I use frozen whipped cream instead of fresh heavy cream?

Fresh heavy whipping cream is preferred for the filling to achieve stiff peaks and the right texture, but whipped cream topping can be store-bought or homemade.

Pecan Cream Pie Recipe

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4.4 from 68 reviews

Pecan Cream Pie is a luscious, no-bake dessert featuring a smooth cream cheese and maple syrup filling folded with whipped cream and crunchy pecans, all set in a buttery baked pie crust. This rich and creamy pie, topped with whipped cream and more pecans, offers a perfect balance of sweet, nutty flavors and a delightful texture combination, making it an ideal treat for gatherings or special occasions.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 9-inch pie crust, homemade or storebought, baked and cooled

Filling

• 1 cup (238 g) heavy whipping cream
• ¼ cup (31 g) confectioner’s sugar
• 2 packages (8 ounces each) cream cheese, softened
• ½ cup (100 g) light brown sugar, packed
• ¼ cup (79 g) pure maple syrup
• 1 ½ cups (163.5 g) pecans, finely chopped, divided

Topping

• 8 ounces whipped cream, for topping

Instructions

1. Mix heavy whipping cream and confectioners’ sugar: In a large mixing bowl, combine the heavy whipping cream and confectioner’s sugar. Using a hand mixer, beat at medium speed until stiff peaks form. Set this whipped cream aside.
2. Beat cream cheese with brown sugar and maple syrup: In another large bowl, add the softened cream cheese, light brown sugar, and pure maple syrup. Using a hand mixer, beat at medium speed until the mixture is smooth and fully combined.
3. Fold in whipped cream mixture: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula until fully incorporated, being careful not to deflate the whipped cream.
4. Fold in pecans: Add 1 cup of finely chopped pecans to the mixture and gently fold them in evenly.
5. Scoop mixture into pie crust: Pour the prepared filling into the baked and cooled 9-inch pie crust, smoothing the top with a spatula for an even surface.
6. Chill the pie: Place the pie in the refrigerator to chill for at least 4 hours, or preferably overnight, to allow the filling to set properly.
7. Spread whipped cream topping: Once chilled, spread the 8 ounces of whipped cream evenly over the surface of the pie in a smooth layer.
8. Sprinkle with remaining pecans: Evenly sprinkle the remaining ½ cup of finely chopped pecans on top of the whipped cream layer before serving.

Notes

• For best results, use a fully baked and cooled pie crust to prevent sogginess.
• Chilling the pie overnight improves the texture and flavor melding.
• If desired, you can toast the pecans lightly before chopping for enhanced nuttiness.
• Use full-fat cream cheese and heavy cream for the creamiest texture.
• This pie is best served chilled and should be kept refrigerated until serving.

Keywords: pecan cream pie, no bake pie, cream cheese pie, maple pecan pie, holiday dessert, easy no bake pie