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!
Ingredients
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
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!
Notes
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Toasting the pecans adds a rich, nutty depth – just 5–7 mins at 350°F.
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For a shortcut, use Cool Whip in place of whipped cream.
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This pie freezes beautifully – wrap well and store up to 2 months.
