Pecan Cream Pie Recipe

Introduction

This Pecan Cream Pie is a rich and creamy dessert that perfectly balances the sweetness of maple syrup with the crunch of chopped pecans. It’s a delightful alternative to classic pecan pie, offering a smooth, luscious filling that’s sure to impress your guests.

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 this whipped cream aside.
2. Step 2: In another large bowl, beat the softened cream cheese, brown sugar, and maple syrup on medium speed until smooth and fully combined.
3. Step 3: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated, maintaining the light texture.
4. Step 4: Fold in 1 cup of the finely chopped pecans evenly into the filling.
5. Step 5: Pour the mixture into the cooled pie crust, smoothing the top with a spatula for an even surface.
6. Step 6: Refrigerate the pie for at least 4 hours, or overnight for best results, to allow it to set properly.
7. Step 7: Before serving, spread the whipped cream in a smooth layer over the chilled pie.
8. Step 8: Sprinkle the remaining ½ cup of chopped pecans evenly over the whipped cream topping for a crunchy finish.

Tips & Variations

• For a nut-free version, substitute pecans with toasted coconut flakes or omit nuts entirely and add a sprinkle of cinnamon on top.
• Use a graham cracker crust instead of a traditional pie crust for a different texture and flavor.
• Chill the pie overnight to enhance the flavors and ensure a firmer texture.

Storage

Store the pie covered in the refrigerator for up to 3 days. To reheat, it’s best served chilled, but you can let it sit at room temperature for 10-15 minutes before serving for a softer texture. Avoid freezing, as the cream filling may separate 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 actually tastes better when made ahead. Refrigerate it overnight to allow the flavors to meld and the filling to set firmly.

Can I use a store-bought pie crust?

Absolutely. A store-bought crust works well and saves time. Just be sure it’s baked and cooled before adding the filling.

Pecan Cream Pie Recipe

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★★★★★

4.4 from 645 reviews

This Pecan Cream Pie features a rich, creamy cream cheese and whipped cream filling infused with pure maple syrup and studded with chopped pecans for a delightful crunch. Set in a flaky baked pie crust and topped with whipped cream and more pecans, this no-bake pie is a perfect dessert for fall or any special occasion.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12 minutes (for baking pie crust if homemade)
• Total Time: 4 hours 15 minutes (including chilling time, longer if chilled overnight)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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 heavy whipping cream and confectioners’ sugar. Using a hand mixer, beat on medium speed until stiff peaks form. Set aside the whipped cream for folding later.
2. Prepare Cream Cheese Mixture: In another large bowl, add softened cream cheese, light brown sugar, and pure maple syrup. Beat with a hand mixer on medium speed until the mixture is fully combined and smooth, ensuring a creamy base for the pie filling.
3. Fold Whipped Cream into Cream Cheese Mixture: Gently fold the whipped heavy cream into the cream cheese mixture using a spatula until fully incorporated, creating a light and fluffy filling.
4. Add Pecans to Filling: Fold in 1 cup of the finely chopped pecans evenly throughout the filling to add texture and flavor.
5. Fill the Pie Crust: Spoon the pecan cream filling into the cooled 9-inch baked pie crust, smoothing the top with a spatula for an even surface.
6. Chill the Pie: Place the filled pie in the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the filling to set properly.
7. Add Topping and Garnish: Before serving, spread 8 ounces of whipped cream in a smooth layer over the chilled cheesecake filling. Evenly sprinkle the remaining ½ cup of chopped pecans on top for garnish and added crunch.

Notes

• For the best flavor, use high-quality pure maple syrup.
• Chilling the pie overnight improves texture and flavor melding.
• You can toast the chopped pecans lightly for a deeper nutty flavor before folding them in and sprinkling on top.
• If desired, substitute the 9-inch pie crust with a graham cracker crust for a different twist.
• Be sure to use softened cream cheese for smooth mixing and no lumps.

Keywords: Pecan Cream Pie, Cream Cheese Pie, No-Bake Pie, Fall Dessert, Maple Syrup Pie, Whipped Cream Pie, Pecan Dessert