Pecan Cream Pie Recipe
Pecan Cream Pie is a creamy, dreamy, no-bake dessert filled with a rich cream cheese base, whipped cream, and toasted pecans. It’s a refreshing twist on classic pecan pie, perfect for any holiday gathering!
Ingredients
- 1 9-inch graham cracker or shortbread pie crust
- 1 1/2 cups heavy whipping cream cold
- 1/3 cup powdered sugar
- 2 8 oz packages cream cheese, softened
- 1/2 cup brown sugar packed
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1/4 cups pecans toasted and chopped (plus extra for garnish)
Instructions
- Prepare the Whipped Cream: In a large mixing bowl, beat the cold heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
- Make the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the brown sugar, maple syrup, and vanilla extract, and beat until well combined.
- Combine the Mixtures: Gently fold the whipped cream into the cream cheese mixture until fully combined. Then fold in 1 cup of the toasted and chopped pecans.
- Assemble the Pie: Pour the filling into the prepared pie crust, spreading it out evenly. Top with remaining pecans for garnish.
- Chill: Cover and refrigerate the pie for at least 4-5 hours, or ideally overnight, to allow the filling to set and flavors to meld.
- Serve: Slice and enjoy, optionally with a dollop of whipped cream on each slice.
Notes
- Make Ahead: This pie can be made a day ahead, allowing flavors to meld and the filling to firm up nicely.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Optional Topping: For extra indulgence, drizzle with caramel sauce or add a sprinkle of sea salt.