Pecan Cream Pie Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Fold in pecans. Add 1 cup of the finely chopped pecans into the filling mixture and fold gently to evenly distribute the nuts.
- Scoop mixture into pie crust. Transfer the filling mixture into the cooled 9-inch pie crust, smoothing the top evenly with a spatula.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/pecan-cream-pie-recipe/
