Pecan Cream Pie

Pecan Cream Pie offers a delightful twist on the traditional pecan pie, featuring a luscious, creamy filling complemented by the rich, nutty flavor of pecans. This no-bake dessert is perfect for any occasion, providing a harmonious blend of textures and flavors that are sure to impress.​

Why You’ll Love This Recipe

This pie combines the smoothness of a cream cheese filling with the crunch of pecans, all nestled in a flaky pie crust. The addition of maple syrup imparts a subtle sweetness, enhancing the overall flavor profile. It’s an easy-to-make dessert that doesn’t require baking the filling, making it convenient for both novice and experienced bakers.​

Ingredients

• 1 unbaked 9-inch pie crust​

• 1 cup heavy whipping cream​

• 1/3 cup powdered sugar​

• 16 oz cream cheese, softened​

• 1/2 cup brown sugar​

• 1/4 cup pure maple syrup​12 Tomatoes

• 1 1/2 cups pecans, finely chopped​

• 1/4 teaspoon salt​

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Prepare the Pie Crust:

   • Preheat your oven to 350°F (175°C).​

   • Place the unbaked pie crust into a 9-inch pie dish, pressing it firmly against the sides and bottom.​

   • Line the crust with parchment paper and fill with pie weights or dried beans to prevent bubbling.​

   • Bake for 10-12 minutes, or until the crust is lightly golden.​

   • Remove from the oven and let it cool completely.​

2. Whip the Cream:

   • In a mixing bowl, combine the heavy whipping cream and powdered sugar.​

   • Using an electric mixer, beat on medium speed until stiff peaks form.​

   • Set aside.​

3. Prepare the Filling:

   • In a separate large bowl, add the softened cream cheese, brown sugar, maple syrup, and salt.​

   • Beat with the electric mixer until the mixture is smooth and creamy, ensuring no lumps remain.​

4. Combine Whipped Cream and Filling:

   • Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated.​i am baker+112 Tomatoes+1

   • Fold in 1 cup of the finely chopped pecans, reserving the remaining 1/2 cup for topping.​Cooked by Julie

5. Assemble the Pie:

   • Spoon the filling into the cooled pie crust, spreading it evenly.​

   • Sprinkle the remaining 1/2 cup of chopped pecans over the top of the filling.​

6. Chill:

   • Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is set. For best results, chill overnight.​

7. Serve:

   • Once set, slice the pie and serve chilled.​

Servings and Timing

• Servings: 8​South Georgia

• Preparation Time: 20 minutes​Miss Annie’s Home + Kitchen

• Cooking Time: 10-12 minutes​

• Chilling Time: 4 hours​

• Total Time: Approximately 4 hours 30 minutes​

Variations

• Graham Cracker Crust: For a different flavor, use a graham cracker crust instead of a traditional pie crust.​

• Nut Variations: Substitute pecans with walnuts or almonds for a different nutty flavor.​

• Chocolate Drizzle: Drizzle melted chocolate over the top for added decadence.​

Storage/Reheating

• Storage: Store any leftover pie in an airtight container in the refrigerator for up to 3 days.​

• Freezing: To freeze, wrap the pie tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.​i am baker

FAQs

Can I use store-bought pie crust?

Yes, a store-bought pie crust can be used. Ensure it’s baked and cooled before adding the filling.​

Is it necessary to chill the pie for 4 hours?

Chilling allows the filling to set properly. While 4 hours is recommended, chilling overnight yields the best results.​

Can I use whipped topping instead of whipping cream?

Yes, you can substitute an 8-ounce tub of whipped topping for the whipped cream.​i am baker+1Together as Family+1

How can I prevent the pie crust from becoming soggy?

Ensure the crust is completely cooled before adding the filling.​

Can I add whole pecans on top for decoration?

Absolutely, whole pecans can be used for garnish to enhance the pie’s presentation.​

Is this pie overly sweet?

The combination of cream cheese and maple syrup provides a balanced sweetness, making it less sweet than traditional pecan pie.​

Can I make this pie ahead of time?

Yes, this pie can be made a day in advance and stored in the refrigerator until ready to serve.​

What can I serve with this pie?

This pie pairs well with a dollop of whipped cream or a scoop of vanilla ice cream.​

Can I use low-fat cream cheese?

Full-fat cream cheese is recommended for the best texture and flavor, but low-fat can be used if preferred.​

Pecan Cream Pie

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 20 minutes
• Yield: 8 slices 1x
• Category: Dessert / Pie
• Method: No-Bake (with baked crust)
• Diet: Vegetarian

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Description

This pecan cream pie is the ultimate no-bake dessert with a rich, fluffy cream cheese filling, sweet maple notes, and a generous topping of toasted pecans. It’s the perfect holiday pie to impress guests or treat yourself to something decadent!

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Ingredients

Units USM Scale 1x2x3x

1 unbaked 9-inch pie crust (or store-bought graham cracker crust)

1 cup heavy whipping cream

1/3 cup powdered sugar

16 oz cream cheese, softened

1/2 cup brown sugar

1/4 cup pure maple syrup

1 1/2 cups pecans, chopped (toasted for extra flavor)

Optional: whipped cream or extra maple syrup for topping

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Instructions

Pre-bake the pie crust according to package or recipe directions. Let cool completely. (Skip this step if using a graham cracker crust.)

In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Set aside.

In another bowl, beat softened cream cheese, brown sugar, and maple syrup until smooth and creamy.

Fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.

Stir in about 1 cup of the chopped pecans, reserving the rest for topping.

Pour the filling into the cooled pie crust and smooth the top.

Sprinkle the remaining chopped pecans on top and drizzle with additional maple syrup if desired.

Chill for at least 4 hours (preferably overnight) until set.

Slice and serve with a dollop of whipped cream if you like!

 

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Notes

• Toasting the pecans adds a rich, nutty depth – just 5–7 mins at 350°F.

• For a shortcut, use Cool Whip in place of whipped cream.

• This pie freezes beautifully – wrap well and store up to 2 months.