Description

This Pecan Cream Pie Recipe features a flaky homemade or store-bought baked pie crust filled with a luscious, creamy blend of softened cream cheese, maple syrup, and light brown sugar. Whipped heavy cream is folded in for a light, airy texture, complemented by a nutty crunch from finely chopped pecans mixed throughout the filling and generously sprinkled on top. Chilled for several hours to set perfectly, it’s finished with a smooth layer of whipped cream and extra pecans for a decadent, crowd-pleasing dessert.

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

Make Whipped Cream: In a large mixing bowl, combine 1 cup heavy whipping cream and ¼ cup confectioner’s sugar. Using a hand mixer on medium speed, beat until stiff peaks form. Set this whipped cream aside for later folding into the filling.
Prepare Cream Cheese Mixture: In another large bowl, add the softened 16 ounces cream cheese, ½ cup packed light brown sugar, and ¼ cup pure maple syrup. Beat with a hand mixer at medium speed until the mixture is fully combined, smooth, and creamy.
Fold in Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture until thoroughly incorporated, maintaining a light and airy texture.
Add Pecans to Filling: Fold 1 cup of the finely chopped pecans into the cream cheese and whipped cream mixture evenly to distribute the nutty crunch throughout the filling.
Fill Pie Crust: Spoon the prepared filling into the cooled, baked 9-inch pie crust. Smooth the top with a spatula for an even surface.
Chill Pie: Place the filled pie in the refrigerator to chill for at least 4 hours or overnight. This chilling step allows the filling to set and develop flavor.
Add Topping: Once chilled, spread 8 ounces of whipped cream in a smooth, even layer over the pie.
Garnish with Pecans: Evenly sprinkle the remaining ½ cup of finely chopped pecans over the whipped cream topping just before serving to add extra texture and flavor.

Notes

For best results, chill the pie overnight to allow the filling to fully set.
You can use store-bought whipped cream for topping to save time.
To toast pecans for extra flavor, lightly toast them in a dry skillet over medium heat for 3-5 minutes before chopping.
This pie is best served chilled and eaten within 2-3 days.
Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American

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