This Pecan Cream Pie is a delightful twist on the classic pecan pie. It features a creamy blend of cream cheese, maple syrup, and whipped cream, all nestled in a flaky pie crust and topped with crunchy pecans. It’s a perfect dessert for any occasion, offering a rich and satisfying flavor that’s sure to impress.
Why You’ll Love This Recipe
I love this recipe because it’s a no-bake dessert that’s both easy to make and incredibly delicious. The combination of creamy filling and crunchy pecans creates a delightful texture contrast. Plus, it’s a versatile recipe that can be customized with different crusts or toppings to suit my preferences.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 1 9-inch pie crust, homemade or store-bought, baked and cooled
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup light brown sugar, packed
- ¼ cup pure maple syrup
- 1½ cups pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
Directions
- In a large mixing bowl, I beat the heavy whipping cream and confectioners’ sugar on medium speed until stiff peaks form. I set this aside.
- In another large bowl, I combine the softened cream cheese, brown sugar, and maple syrup. I beat this mixture until it’s fully combined and smooth.
- I gently fold the whipped cream mixture into the cream cheese mixture until it’s fully incorporated.
- I fold in 1 cup of the chopped pecans.
- I scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
- I place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
- Before serving, I spread the whipped cream over the chilled pie in a smooth layer and evenly sprinkle the remaining ½ cup of pecans on top.
Servings and Timing
This recipe yields 8 servings. The preparation time is about 15 minutes, and the pie needs to chill for at least 4 hours, making the total time approximately 4 hours and 15 minutes.
Variations
I like to experiment with different crusts, such as graham cracker or pecan crusts, to add a unique flavor. For a sweeter touch, I sometimes use candied pecans instead of regular ones. If I’m not a fan of maple syrup, I substitute it with honey or corn syrup for a different flavor profile.
Storage/Reheating
Once the pie is chilled and set, I store it in the refrigerator, covered, for up to 2-3 days. For longer storage, I freeze the pie without the whipped cream topping. I wrap it in plastic wrap and aluminum foil and store it in the freezer for up to a month. When ready to enjoy, I let it thaw in the refrigerator overnight and add the whipped cream and chopped pecans before serving.
FAQs
Can I use a store-bought pie crust?
Yes, I can use a store-bought pie crust. I just make sure to bake it according to the package instructions and let it cool before adding the filling.
Can I make this pie ahead of time?
Absolutely! I often prepare this pie a day in advance and let it chill overnight. This allows the flavors to meld together beautifully.
Can I use a different type of nut?
Yes, I can substitute pecans with other nuts like walnuts or almonds, depending on my preference.
Is it necessary to toast the pecans?
Toasting the pecans is optional, but I find that it enhances their flavor and adds a nice crunch to the pie.
Can I use whipped topping instead of making whipped cream?
Yes, I can use an 8-ounce tub of store-bought whipped topping if I prefer a quicker option.
Conclusion
This Pecan Cream Pie is a creamy, nutty, and delightful dessert that’s perfect for any occasion. Its rich flavor and smooth texture make it a favorite in my household. Whether I’m serving it at a holiday gathering or enjoying a slice on a quiet evening, this pie never disappoints.
Print
Pecan Cream Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 15 minutes (includes chilling)
- Yield: 8 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This no-bake Pecan Cream Pie recipe is the ultimate creamy dessert, combining a luscious cream cheese filling, maple syrup, and whipped cream in a flaky pie crust, topped with crunchy pecans—perfect for holidays or any occasion.
Ingredients
- 1 9-inch pie crust, homemade or store-bought, baked and cooled
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
- 2 packages (8 oz each) cream cheese, softened
- ½ cup light brown sugar, packed
- ¼ cup pure maple syrup
- 1½ cups pecans, finely chopped, divided
- 8 oz whipped cream, for topping
Instructions
- Beat heavy whipping cream and confectioners’ sugar until stiff peaks form; set aside.
- In another bowl, beat cream cheese, brown sugar, and maple syrup until smooth.
- Gently fold whipped cream into the cream cheese mixture until well combined.
- Fold in 1 cup of chopped pecans.
- Pour mixture into cooled pie crust and smooth the top.
- Chill in the refrigerator for at least 4 hours or overnight.
- Before serving, spread whipped cream on top and sprinkle with remaining ½ cup of pecans.
Notes
- You can use a graham cracker or pecan crust for variation.
- Substitute maple syrup with honey or corn syrup if desired.
- Toasting pecans enhances their flavor but is optional.
- Store pie in the fridge for 2–3 days or freeze (without whipped topping) for up to 1 month.
