Pecan Cream Pie Recipe

Introduction

Pecan Cream Pie is a luscious dessert that combines a creamy filling with the rich crunch of pecans. This no-bake pie is easy to prepare and perfect for any occasion when you want to impress with minimal effort.

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 heavy whipping cream and confectioner’s sugar. Using a hand mixer, beat on medium speed until stiff peaks form. Set aside.
2. Step 2: In another large bowl, add cream cheese, brown sugar, and maple syrup. Beat at medium speed with a hand mixer until smooth and fully combined.
3. Step 3: Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
4. Step 4: Fold in 1 cup of the finely chopped pecans gently.
5. Step 5: Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
6. Step 6: Refrigerate the pie for at least 4 hours, or overnight for best results, to allow it to set.
7. Step 7: Once chilled, spread the whipped cream over the top of the pie in a smooth layer.
8. Step 8: Evenly sprinkle the remaining ½ cup of chopped pecans on top before serving.

Tips & Variations

• Toast pecans lightly before chopping to enhance their flavor and crunch.
• For a sweeter topping, fold a bit of confectioner’s sugar into the whipped cream before spreading.
• Substitute maple syrup with honey for a different but complementary sweetness.
• Use a graham cracker crust instead of a traditional pie crust for added texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve to maintain the creamy texture. Leftover slices can be enjoyed cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, it’s best to prepare the pie at least 4 hours in advance to allow it to set properly. Overnight chilling is ideal for the best texture and flavor.

Can I use a different nut instead of pecans?

Absolutely. Walnuts or almonds can be used as substitutes, though pecans provide the classic flavor and texture traditional to this pie.

Pecan Cream Pie Recipe

Pin Recipe

Print Recipe

★★★★★

5 from 107 reviews

This Pecan Cream Pie is a luscious no-bake dessert featuring a creamy cream cheese and whipped cream filling sweetened with brown sugar and maple syrup, nestled in a crisp pie crust, and generously studded with chopped pecans. Topped with whipped cream and toasted pecans, this pie is perfect for any occasion, offering a rich, nutty flavor and smooth, airy texture.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes (including chilling time)
• 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. Use a hand mixer on medium speed and beat until stiff peaks form. Set aside.
2. Beat cream cheese with brown sugar and maple syrup. In a separate large bowl, add the softened cream cheese, light brown sugar, and pure maple syrup. Using a hand mixer on medium speed, beat until the mixture is fully combined and smooth.
3. Fold in heavy whipped cream mixture. Gently fold the stiffly beaten heavy cream mixture into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
4. Fold in pecans. Add 1 cup of the finely chopped pecans into the filling mixture and fold gently to evenly distribute the nuts.
5. Scoop mixture into pie crust. Transfer the filling mixture into the cooled 9-inch pie crust, smoothing the top evenly with a spatula.
6. Chill the pie. Place the pie in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the filling to set properly.
7. Spread whipped cream over chilled pie. Once chilled, spread 8 ounces of whipped cream evenly over the top of the pie in a smooth layer.
8. Sprinkle with pecans. Evenly sprinkle the remaining ½ cup of chopped pecans over the whipped cream topping before serving.

Notes

• For best results, use a pre-baked and fully cooled pie crust to avoid sogginess.
• Be careful when folding the whipped cream into the cream cheese mixture to maintain the airy texture.
• Chilling the pie overnight enhances flavor and helps the filling set firmly.
• You can toast the chopped pecans lightly for added flavor before adding them to the filling and topping.
• Use pure maple syrup for the best depth of flavor; however, high-quality maple-flavored syrup can substitute in a pinch.

Keywords: Pecan Cream Pie, no-bake pie, cream cheese pie, pecan dessert, whipped cream pie, American dessert