Description
A Southern-inspired no-bake dessert featuring a buttery crust, creamy cream cheese filling, and a crunchy pecan topping. This pie is rich, velvety, and perfectly chilled for a refreshing finish. Ideal for holidays, potlucks, or any special occasion.
Introduction
Unlike traditional pecan pies, which are sticky and syrupy, this Pecan Cream Pie is smooth, creamy, and refreshingly cool. The combination of luscious cream cheese filling with toasted pecans creates a dessert that’s both indulgent and elegant. Minimal effort yields a bakery-worthy presentation.
Why You’ll Love This Recipe
• No-fuss preparation with simple steps
• Creamy filling balanced by crunchy pecans
• Make-ahead friendly, sets beautifully in the fridge
• Looks elegant and professional with minimal effort
• Perfect for Thanksgiving, Christmas, or special occasions
Equipment
• Electric mixer or stand mixer
• Mixing bowls
• Rubber spatula
• 9-inch pie dish
• Hand whisk
Ingredients
• 1 (9-inch) unbaked pie crust
• 1 cup heavy whipping cream
• ⅓ cup powdered sugar
• 2 (8 oz) packages cream cheese, softened
• ½ cup light brown sugar
• ¼ cup pure maple syrup
• 1½ cups finely chopped pecans (divided)
• ¼ teaspoon salt
• Optional: warm caramel or extra maple syrup for drizzling before serving
Step-by-Step Instructions
Step 1: Bake the Crust
Blind bake the pie crust according to package instructions. Cool completely before adding the filling.
Step 2: Whip the Cream
In a medium bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside.
Step 3: Make the Filling
In a large bowl, beat the softened cream cheese, brown sugar, maple syrup, and salt until silky smooth.
Step 4: Combine & Fold
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in 1 cup of the chopped pecans.
Step 5: Assemble the Pie
Pour the creamy filling into the cooled pie crust. Smooth the top and sprinkle the remaining pecans evenly over the surface.
Step 6: Chill & Serve
Refrigerate for at least 2 hours, or overnight for best texture. Drizzle with caramel or maple syrup before serving, if desired.
Serving Suggestions
• Holiday Favorite: Serve chilled at Thanksgiving or Christmas.
• Brunch Treat: Pairs beautifully with coffee or hot chocolate.
• Sweet Finish: Add a dollop of whipped cream and a drizzle of caramel for presentation.
Pro Tips
• Use Full-Fat Cream Cheese for a rich, creamy texture.
• Chill Time Matters: The longer it chills, the firmer it becomes and the easier it is to slice.
• Toasted Pecans: Lightly toast pecans before mixing for extra flavor.
• Maple Syrup Upgrade: Real maple syrup gives the filling warmth and depth.
Storage
• Refrigerate: Store covered for up to 4 days.
• Freeze: Wrap tightly and freeze for up to 1 month. Thaw in the fridge before serving.
FAQ
Q: Can I use a graham cracker crust instead of a pastry crust?
A: Yes, a graham cracker or cookie crust adds a delicious buttery sweetness.
Q: Can I make this ahead of time?
A: Absolutely — the pie actually tastes better the next day once fully set.
Q: Can I use whipped topping instead of whipping cream?
A: Yes, substitute 2 cups of Cool Whip for a simpler version.
Conclusion
This Pecan Cream Pie combines creamy indulgence with nutty crunch for a dessert that’s easy to make yet impressive to serve. Its make-ahead convenience and elegant presentation make it a go-to for holidays, celebrations, or any time you want a decadent, no-bake treat.
Enjoy!