Pecan Cream Pie Recipe

Introduction

This Pecan Cream Pie is a rich and creamy dessert that combines the smoothness of cream cheese with the crunch of toasted pecans. It’s perfect for any occasion and easy to prepare ahead of time for a stress-free treat.

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 bowl, combine the heavy whipping cream and confectioner’s sugar. Using a hand mixer, beat on medium speed until stiff peaks form. Set aside.
2. Step 2: In another large bowl, add softened cream cheese, brown sugar, and maple syrup. Beat at medium speed with a hand mixer until fully combined and smooth.
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 into the combined mixture.
5. Step 5: Scoop the mixture 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 best results.
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 of the whipped cream.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping to enhance their nuttiness.
• You can substitute maple syrup with honey or agave syrup for a different sweetness profile.
• Use a store-bought graham cracker crust instead of a traditional pie crust for a quicker option.
• Try adding a splash of vanilla extract to the cream cheese mixture for added depth.

Storage

Store the pie covered in the refrigerator for up to 3 days to keep it fresh. Re-chill before serving, and avoid freezing as the texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie needs to chill for at least 4 hours and is best made the day before serving to allow the flavors to meld and the filling to set properly.

What can I use if I don’t have a hand mixer?

You can use a stand mixer or whisk vigorously by hand, though it may take longer to achieve stiff peaks and a smooth filling.

Pecan Cream Pie Recipe

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★★★★★

5 from 139 reviews

This luscious Pecan Cream Pie features a smooth, creamy filling made from cream cheese, whipped cream, and sweet maple syrup, generously folded with finely chopped pecans. Served chilled in a flaky pie crust and topped with whipped cream and crunchy pecans, it’s a delightful no-bake dessert that combines rich textures and the toasty flavor of pecans.

• Author: Mia
• 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 Base

• 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)
• Remaining ½ cup pecans (from the 1 ½ cups), finely chopped

Instructions

1. Mix heavy whipping cream and confectioners’ sugar. In a large mixing bowl, combine the heavy whipping cream and confectioner’s sugar. Using a hand mixer on medium speed, whip the mixture until stiff peaks form. Set this whipped cream aside.
2. Beat cream cheese with brown sugar and maple syrup. In another large bowl, add the softened cream cheese, packed light brown sugar, and pure maple syrup. Beat these ingredients together with a hand mixer on medium speed until the mixture is smooth and fully combined.
3. Fold in whipped cream mixture. Gently fold the whipped heavy cream mixture into the cream cheese mixture, making sure to incorporate it fully without deflating the whipped cream.
4. Fold in chopped pecans. Add 1 cup of the finely chopped pecans to the filling mixture and gently fold them in, distributing evenly.
5. Scoop mixture into pie crust. Pour and smooth the filling mixture evenly into the cooled 9-inch pie crust.
6. Chill the pie. Place the filled pie in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow it to set properly.
7. Spread whipped cream topping. Once chilled, spread the 8 ounces of whipped cream over the top of the pie in a smooth, even layer.
8. Sprinkle with remaining pecans. Evenly sprinkle the remaining ½ cup finely chopped pecans on top of the whipped cream layer just before serving to add texture and visual appeal.

Notes

• For best results, use a fully baked and cooled pie crust to prevent sogginess.
• Ensure cream cheese is softened to avoid lumps in the filling.
• Maple syrup adds a distinctive rich sweetness; pure maple syrup is preferred over imitation syrups.
• The pie requires refrigeration to set properly; avoid skipping the chilling step.
• Customize by using toasted pecans for enhanced flavor.

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