Pecan Cream Pie Recipe

Introduction

This Pecan Cream Pie is a luscious blend of creamy textures and rich flavors, perfect for any special occasion or a comforting dessert. With a buttery crust, smooth cream cheese filling, and crunchy pecans, it’s sure to impress your guests and satisfy your sweet tooth.

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 the heavy whipping cream and confectioner’s sugar. Using a hand mixer, whip on medium speed until stiff peaks form. Set aside.
2. Step 2: In another large bowl, beat the softened cream cheese, brown sugar, and maple syrup with a hand mixer on medium speed until smooth and fully combined.
3. Step 3: Gently fold the whipped heavy cream into the cream cheese mixture until completely incorporated.
4. Step 4: Fold in 1 cup of the finely chopped pecans into the mixture.
5. Step 5: Pour the filling into the cooled pie crust and smooth the top with a spatula.
6. Step 6: Refrigerate the pie for at least 4 hours, or overnight for the best flavor and texture.
7. Step 7: Before serving, spread the whipped cream evenly over the chilled pie.
8. Step 8: Sprinkle the remaining ½ cup of chopped pecans on top for a crunchy garnish.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping and folding them into the filling.
• Use a graham cracker crust as an alternative base for a slightly sweeter and crunchier texture.
• Substitute maple syrup with honey or caramel sauce for a different kind of sweetness.
• Add a teaspoon of vanilla extract to the cream cheese mixture for additional depth of flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days to maintain its freshness. Serve chilled for the best texture. When reheating, avoid heat as it will affect the creamy filling and whipped topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from chilling overnight as it allows the flavors to meld and the filling to set properly.

Can I use a pre-made whipped topping instead of whipping cream?

While pre-made whipped topping can be used, whipping your own cream provides a fresher taste and better texture. If using store-bought, choose a high-quality product and add it just before serving.

Pecan Cream Pie Recipe

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★★★★★

4.6 from 632 reviews

This Pecan Cream Pie is a luscious no-bake dessert featuring a smooth cream cheese and maple syrup filling combined with whipped cream and chopped pecans, all nestled in a buttery pre-baked pie crust. Topped with whipped cream and toasted pecans, this elegant pie is perfect for special occasions or any time you crave a rich, nutty, and creamy treat.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• 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. Whip the Cream: In a large mixing bowl, combine the heavy whipping cream and confectioners’ sugar. Using a hand mixer on medium speed, whip until stiff peaks form. Set this whipped cream aside.
2. Prepare Cream Cheese Mixture: In another large bowl, add the softened cream cheese, light brown sugar, and pure maple syrup. Beat with a hand mixer on medium speed until the mixture is smooth and fully combined.
3. Combine Mixtures: Gently fold the whipped cream into the cream cheese mixture until well incorporated, creating a light and creamy filling.
4. Add Pecans: Fold in 1 cup of the finely chopped pecans evenly into the filling.
5. Fill the Pie Crust: Spoon the filling into the cooled pre-baked pie crust, smoothing the top with a spatula for an even layer.
6. Chill the Pie: Refrigerate the pie for at least 4 hours or preferably overnight to allow the filling to set properly.
7. Add Topping and Garnish: Spread whipped cream evenly over the chilled pie. Sprinkle the remaining ½ cup of chopped pecans on top for garnish before serving.

Notes

• For the best flavor, use fresh pecans and ensure the cream cheese is fully softened for a smooth filling.
• You can toast pecans lightly before chopping to enhance their flavor and add a subtle crunch.
• To save time, use a store-bought pre-baked pie crust, or bake your own according to package or recipe instructions.
• This pie is best served chilled and can be stored covered in the refrigerator for up to 3 days.
• Use pure maple syrup rather than pancake syrup for authentic flavor.

Keywords: pecan cream pie, no-bake pie, cream cheese pie, maple syrup pie, holiday dessert, pecan dessert