Pecan Cream Pie
Pecan Cream Pie is a dreamy, no-bake-style dessert layered inside a crisp pie crust and filled with a luxuriously smooth maple-sweetened cream cheese filling studded with crunchy pecans. This pie combines the rich nuttiness of classic pecan desserts with the light, airy texture of a whipped cream cheesecake — making it a perfect finish for holiday dinners, family gatherings, and special occasions.
Unlike traditional pecan pie, which is dense and syrupy, this version is cool, creamy, and refreshingly light while still delivering all the warm, comforting flavors of brown sugar, maple syrup, and toasted pecans.
Why You’ll Love This Pecan Cream Pie
- No oven needed after baking the crust
- Light, fluffy, and not overly sweet
- Perfect balance of creamy and crunchy textures
- Great make-ahead dessert for holidays
- A unique twist on classic pecan pie
Ingredients
- 1 (9-inch) pie crust, unbaked
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 1/2 cups pecans, finely chopped, divided
- 1/4 teaspoon salt
Step-by-Step Instructions
1. Prepare the Crust
Blind bake the pie crust according to package directions. Allow it to cool completely before filling to prevent the cream layer from melting.
2. Whip the Cream
In a medium bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set aside in the refrigerator.
3. Prepare the Cream Cheese Filling
In a large bowl, beat the softened cream cheese, brown sugar, maple syrup, and salt until smooth and fluffy, scraping down the sides as needed.
4. Fold Everything Together
Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and light in texture.
5. Add the Pecans
Fold in 1 cup of the chopped pecans, reserving the rest for topping.
6. Assemble the Pie
Spread the filling evenly into the cooled crust and smooth the top. Sprinkle remaining pecans over the surface.
7. Chill
Refrigerate the pie for at least 2 hours, or preferably overnight, until firm and sliceable.
Pro Tips for the Best Pecan Cream Pie
- Use room temperature cream cheese for a lump-free filling.
- Chill thoroughly to allow the pie to fully set before slicing.
- Toast the pecans lightly for deeper flavor.
- Use pure maple syrup, not pancake syrup, for best taste.
Variations
- Chocolate Pecan Cream Pie: Drizzle melted chocolate over the top.
- Bourbon Pecan: Add 1 teaspoon bourbon to the filling for warmth.
- Caramel Pecan: Swirl caramel sauce into the filling before chilling.
- Nut Mix: Replace half the pecans with walnuts or hazelnuts.
Storage
Store covered in the refrigerator for up to 4 days. This pie is best enjoyed cold.
Freezing is not recommended, as the texture may become grainy once thawed.
Serving Suggestions
- Serve with a dollop of whipped cream
- Dust lightly with cinnamon or nutmeg
- Drizzle with warm maple or caramel sauce
Final Thoughts
This Pecan Cream Pie is a crowd-pleasing dessert that feels indulgent without being heavy. It’s elegant enough for holiday tables and simple enough for everyday baking — a creamy, crunchy, maple-sweet dream in every slice.
Once you serve it, don’t expect leftovers!