Pecan Cream Pie Recipe – Creamy, Nutty, and No-Bake Perfection!
Introduction:
Looking for a pie that combines the silky smoothness of cheesecake with the sweet, nutty crunch of pecans? This Pecan Cream Pie is the answer! With a creamy maple-pecan filling, a flaky crust, and no baking required beyond the crust itself, this dessert is a showstopper for Thanksgiving, Christmas, or anytime you want to impress your guests with minimal effort.
Ingredients You’ll Need
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1 unbaked 9-inch pie crust
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2 packages (8 oz each) cream cheese, softened
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⅓ cup powdered sugar
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1 cup heavy cream
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½ cup brown sugar
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1½ cups finely chopped pecans
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¼ cup maple syrup
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¼ teaspoon salt
How to Make Pecan Cream Pie – Step by Step
Step 1: Pre-Bake the Crust
Preheat your oven and bake the 9-inch pie crust according to the package instructions until golden brown. Allow it to cool completely before adding the filling.
Tip: You can use a homemade pie crust or a store-bought one. A graham cracker crust also works if you want a fully no-bake option.
Step 2: Prepare the Cream Cheese Base
In a large mixing bowl, beat the softened cream cheese and ⅓ cup powdered sugar together using a hand or stand mixer. Beat until the mixture is smooth and creamy, with no lumps.
Step 3: Whip the Cream
In a separate bowl, whip 1 cup of heavy cream until stiff peaks form. This adds volume and fluff to your filling.
Step 4: Fold Cream into Cheese Mixture
Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—fold until just combined.
Step 5: Add Sweetness and Crunch
Stir in:
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½ cup brown sugar
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1 cup finely chopped pecans
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¼ cup maple syrup
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¼ teaspoon salt
Mix until evenly distributed and smooth. The brown sugar and maple syrup give this pie its signature flavor!
Step 6: Fill the Pie Crust
Spoon the creamy filling into the cooled pie crust. Smooth the top with a spatula for an even finish.
Step 7: Garnish with Pecans
Sprinkle the remaining ½ cup of chopped pecans evenly over the top. For extra flair, you can arrange whole pecan halves in a decorative pattern.
Step 8: Chill to Set
Cover the pie with plastic wrap and refrigerate for at least 2 hours, or ideally overnight. This allows the pie to set properly and enhances the flavor.
Step 9: Serve and Enjoy!
Once chilled and set, slice the pie with a sharp knife and serve. Optional: drizzle with extra maple syrup or whipped cream on top.
Variations & Expert Tips
Flavor Variations:
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Add a crunch: Mix in a few crushed graham crackers or shortbread cookies.
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Make it boozy: Add 1 tablespoon bourbon or rum for a festive twist.
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Spice it up: A pinch of cinnamon or nutmeg brings a warm depth to the filling.
Tips for Best Results:
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Make sure your cream cheese is room temperature for smooth blending.
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Chill the pie overnight for the best texture and flavor.
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Store leftovers covered in the refrigerator for up to 4 days.
Recipe Summary
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Prep Time: 20 minutes
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Cook Time: As per crust package (10–15 mins)
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Chill Time: 2+ hours (overnight recommended)
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Total Time: About 2.5 hours
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Servings: 8 slices
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Difficulty: Easy
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Method: No-Bake (filling)
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Course: Dessert
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Cuisine: American, Southern-Inspired
Why You’ll Love Pecan Cream Pie
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No-bake filling—easy and fuss-free
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Rich, creamy texture with sweet maple-pecan flavor
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A perfect alternative to traditional pecan pie
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Great for holidays, potlucks, or any dessert table
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Customizable with crusts, flavors, and mix-ins
This Pecan Cream Pie delivers the best of both worlds: the creaminess of cheesecake and the nutty depth of a pecan pie—all without turning on the oven (except for the crust)! It’s an easy make-ahead dessert that will steal the show.