Pecan Cream Pie Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Add Pecans to Filling: Fold in 1 cup of the finely chopped pecans evenly throughout the filling to add texture and flavor.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/pecan-cream-pie-recipe/
