Pecan Cream Pie
If you love classic holiday desserts, this Pecan Cream Pie is one recipe you’ll definitely want to add to your collection. It’s a delicious twist on traditional pecan pie, featuring a rich, creamy filling, plenty of crunchy pecans, and a hint of maple flavor.
Unlike a traditional pecan pie, this version is completely no-bake. The smooth cream cheese and whipped cream filling is combined with chopped pecans, spooned into a pie crust, and chilled until perfectly set.
It’s incredibly easy to prepare and doesn’t require oven space, making it especially convenient during busy holidays like Thanksgiving. You can prepare it ahead of time and keep it refrigerated until dessert is ready to be served.
Ingredients
- 1 (9-inch) pie crust, baked and completely cooled
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 (8-ounce) packages cream cheese, softened
- 1 1/2 teaspoons vanilla extract
- 1/2 cup brown sugar
- 1/4 cup pure maple syrup
- 1 cup finely chopped pecans
- 1/2 cup roughly chopped pecans, for topping
Directions
1. Whip the Cream
In a large mixing bowl, use a hand mixer or stand mixer fitted with a whisk attachment to beat the heavy whipping cream and powdered sugar until stiff peaks form, about 4–5 minutes.
2. Prepare the Cream Cheese Filling
In a separate bowl, beat the softened cream cheese, vanilla extract, brown sugar, and maple syrup until the mixture is smooth, creamy, and well combined.
3. Combine the Filling
Gently fold the whipped cream into the cream cheese mixture until everything is evenly incorporated. Add the 1 cup of finely chopped pecans and gently stir until combined.
4. Fill the Pie Crust
Spoon the filling into the cooled pie crust and spread it evenly across the top. Sprinkle the remaining 1/2 cup of roughly chopped pecans over the pie for a crunchy finish.
5. Chill and Serve
Cover the pie and refrigerate for at least 4–6 hours, or until the filling is firm and fully set.
Slice, serve chilled, and enjoy this creamy, nutty twist on a classic pecan pie!
