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.
