Pecan Cream Pie Recipe

Introduction

Pecan cream pie is a luscious, no-bake dessert featuring a smooth cream cheese filling, rich maple syrup, and crunchy pecans. This easy-to-make pie combines creamy textures with a buttery crust, perfect for any occasion.

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, beat on medium speed until stiff peaks form. Set aside.
2. Step 2: In another large bowl, add the softened cream cheese, light brown sugar, and maple syrup. Beat with a hand mixer on medium speed until smooth and fully combined.
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.
5. Step 5: Spoon the filling into the cooled pie crust, smoothing the top with a spatula.
6. Step 6: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set.
7. Step 7: Once chilled, spread the 8 ounces of whipped cream evenly over the top of the pie.
8. Step 8: Sprinkle the remaining ½ cup of chopped pecans over the whipped cream just before serving.

Tips & Variations

• For added depth, toast the pecans lightly before chopping to bring out their natural flavor.
• Use a graham cracker crust for a sweeter, crunchy base instead of a traditional pie crust.
• Substitute pure maple syrup with honey for a different but delicious sweetness.
• For a lighter option, try using whipped coconut cream instead of heavy whipping cream.

Storage

Store the pecan cream pie covered in the refrigerator for up to 3 days. To keep the topping fresh, add the whipped cream and nut garnish just before serving. When ready to serve, you can let the pie sit at room temperature for 10-15 minutes for a creamier texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from chilling overnight as it allows the flavors to meld and the filling to set properly.

Can I use a frozen pie crust for this recipe?

Absolutely. Just make sure to bake it according to package instructions and let it cool completely before adding the filling.

Pecan Cream Pie Recipe

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4.9 from 106 reviews

This Pecan Cream Pie is a luscious no-bake dessert featuring a creamy cream cheese and whipped topping filling combined with pure maple syrup and chopped pecans, all set in a crisp 9-inch pie crust. Topped with whipped cream and a sprinkling of toasted pecans, this pie offers a perfect balance of sweetness and nutty crunch, ideal for celebrations or a delightful treat.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

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

Instructions

1. Whip Heavy Cream: In a large mixing bowl, combine 1 cup heavy whipping cream with ¼ cup confectioner’s sugar. Using a hand mixer on medium speed, whip the cream until stiff peaks form. Set aside.
2. Mash Cream Cheese Mixture: In another large bowl, beat 16 ounces softened cream cheese with ½ cup packed light brown sugar and ¼ cup pure maple syrup using a hand mixer at medium speed until the mixture is fully combined and smooth.
3. Combine Cream Mixtures: Gently fold the whipped heavy cream into the cream cheese mixture until fully incorporated, taking care to maintain the light and airy texture.
4. Add Pecans to Filling: Fold in 1 cup of finely chopped pecans into the combined mixture evenly.
5. Fill Pie Crust: Scoop the filling mixture into the baked and cooled 9-inch pie crust, smoothing the top with a spatula for an even surface.
6. Chill Pie: Place the pie in the refrigerator to chill for at least 4 hours, or ideally overnight to allow the filling to set properly.
7. Top with Whipped Cream: Once chilled, spread 8 ounces of whipped cream over the surface of the pie in a smooth, even layer.
8. Garnish with Pecans: Evenly sprinkle the remaining ½ cup of finely chopped pecans on top of the whipped cream before serving to add texture and flavor.

Notes

• For best results, let the pie chill overnight to ensure the filling is firmly set.
• You can use toasted pecans for added depth of flavor.
• If you prefer a sweeter pie, adjust the amount of confectioner’s sugar in the whipped cream or brown sugar in the filling accordingly.
• To speed up softening cream cheese, leave it at room temperature for about 30 minutes before starting.
• This pie is best served chilled and consumed within 3 days.

Keywords: Pecan Cream Pie, no bake pie, cream cheese pie, pecan dessert, easy pie recipe, holiday pie