Pecan Cream Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Fold in chopped pecans. Add 1 cup of the finely chopped pecans to the filling mixture and gently fold them in, distributing evenly.
- Scoop mixture into pie crust. Pour and smooth the filling mixture evenly into the cooled 9-inch pie crust.
- 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.
- Spread whipped cream topping. Once chilled, spread the 8 ounces of whipped cream over the top of the pie in a smooth, even layer.
- 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
Find it online: https://recipeswithmia.com/pecan-cream-pie-recipe/
