Pecan Cream Pie Recipe

Introduction

This Pecan Cream Pie is a luscious, no-bake dessert perfect for any occasion. Creamy and rich with a hint of maple syrup and crunchy pecans, it combines smooth textures and nutty flavors in every bite.

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, light brown sugar, and pure maple syrup together with a hand mixer on medium speed 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, mixing gently to distribute evenly.
5. Step 5: Spoon the filling 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, allowing it to chill and set.
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 evenly over the whipped cream topping.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping to enhance their nuttiness.
• You can substitute pure maple syrup with honey or golden syrup if preferred.
• Use a pre-made graham cracker crust as an alternative to traditional pie crust for a different texture.

Storage

Store the pecan cream pie in the refrigerator, covered with plastic wrap or in an airtight container. It will keep well for up to 3 days. For best taste and texture, consume within this time frame. Reheat is not recommended as this is a chilled dessert.

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 being made a day ahead. Chilling it overnight allows the flavors to meld and the filling to set properly.

Can I use a homemade whipped cream topping?

Absolutely! Freshly whipped cream made from heavy cream and a little sugar works beautifully as a topping and adds a lovely homemade touch.

Pecan Cream Pie Recipe

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★★★★★

4.7 from 132 reviews

This Pecan Cream Pie is a luscious no-bake dessert combining a crisp pie crust with a smooth, creamy pecan filling. Made with cream cheese, maple syrup, and fresh pecans folded into whipped cream, topped with extra whipped cream and crunchy pecans, this pie is rich, indulgent, and perfect for any occasion.

• Author: Leo
• 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
• Diet: Vegetarian

Ingredients

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Pie and Filling

• 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)

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 to whip until stiff peaks form, then set this whipped cream aside.
2. Beat cream cheese with brown sugar and maple syrup. 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 fully combined, smooth, and creamy.
3. Fold in whipped cream mixture. Gently fold the whipped heavy cream into the cream cheese mixture until well incorporated, maintaining the airy texture.
4. Fold in chopped pecans. Add 1 cup of the finely chopped pecans into the cream mixture and gently fold them in evenly.
5. Fill the pie crust. Spoon the creamy pecan filling into the pre-baked and cooled 9-inch pie crust. Smooth the top with a spatula to even it out.
6. Chill the pie. Place the filled pie in the refrigerator and chill for at least 4 hours, or ideally overnight, to allow the filling to set properly.
7. Top with whipped cream. Once chilled, spread the 8 ounces of whipped cream evenly over the top of the pie to create a smooth layer.
8. Sprinkle remaining pecans. Finally, evenly sprinkle the remaining ½ cup of chopped pecans over the whipped cream topping just before serving for added texture and flavor.

Notes

• Use a pre-baked and cooled pie crust to prevent sogginess.
• Ensure cream cheese is fully softened for smooth mixing.
• Chill the pie thoroughly for best texture and flavor development.
• Maple syrup adds a subtle sweetness and depth, but you can substitute with honey if preferred.
• For extra garnish, lightly toast the pecans before folding them in or sprinkling on top.

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