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Now, I love a good old-fashioned pecan pie as much as the next Southerner, but I’ll be honest with you… sometimes that sticky-sweet syrup filling can be a little much after a big meal. That’s why the first time I tasted a Pecan Cream Pie, I just about fell in love on the spot.
It was at a church potluck — the kind where the dessert table groans under the weight of every pie, cake, and cookie recipe known to man. Somebody had brought this beauty: golden crust, piled high with a creamy, custard-like filling, and crowned with a generous layer of chopped pecans. I took one bite and thought, Well, now this is dangerous.
This pie’s got everything you want from a pecan pie — the toasty, nutty crunch — but the filling is lighter, silkier, and just sweet enough. It feels indulgent without that “whew, I need a nap” heaviness. And the best part? You can make it ahead, stick it in the fridge, and pull it out when you’re ready to wow folks.
Why You’ll Love This Pie
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The texture – velvety filling with the crunch of pecans in every bite.
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It’s a make-ahead dream – perfect for holidays and busy days.
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Not overly sweet – balanced just right so you keep going back for another forkful.
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Easy elegance – simple to make but looks like it came from a bakery.
Ingredients
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1 (9-inch) pie crust, unbaked
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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
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Whipped topping (Cool Whip or homemade, optional)
How to Make It
Step 1 – Bake the crust.
Pop your pie crust in the oven and bake according to the package directions. Let it cool completely — you don’t want your filling melting into a puddle.
Step 2 – Make the creamy base.
Beat the softened cream cheese and powdered sugar in a big mixing bowl until it’s smooth enough to make you want to dip a spoon in.
Step 3 – Whip the cream.
In another bowl, whip the heavy cream until stiff peaks form. It should stand up on its own like a proud little mountain.
Step 4 – Fold it together.
Gently fold the whipped cream into the cream cheese mixture. Folding keeps it light and airy — no heavy stirring here.
Step 5 – Add the flavor.
Stir in the brown sugar, 1 cup of the pecans, maple syrup, and salt. Taste it. You might have to “check” a second spoonful, just to be sure.
Step 6 – Fill and top.
Spread the filling into your cooled crust. If you’re feeling fancy, smooth on a layer of whipped topping and sprinkle the rest of the pecans over the top.
Step 7 – Chill out.
Cover and refrigerate for at least 2 hours — overnight is even better. It’ll slice cleaner and taste even richer.
Little Tips from My Kitchen
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Toast the pecans first — it brings out their flavor.
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Swap maple syrup for honey if that’s what you’ve got.
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A splash of bourbon in the filling? Don’t mind if I do.
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Make mini pies in tart shells for cute, individual servings.
This Pecan Cream Pie is the kind of dessert that makes people stop mid-bite, close their eyes, and say, “Oh, wow.” It’s rich without being heavy, sweet without being cloying, and pretty enough to make you proud to set it on the table. Around here, we don’t just make it for Thanksgiving — we make it whenever life feels like it could use a little sweetness.
Pecan Cream Pie
Ingredients
- 1 9-inch pie crust unbaked
- 16 oz cream cheese softened (two 8 oz packages)
- 1/3 cup powdered sugar
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1 1/2 cups pecans finely chopped, divided
- 1/4 cup maple syrup
- 1/4 tsp salt
- whipped topping thawed, optional
Instructions
- Bake the pie crust based on package directions and let it cool completely.
- In a mixing bowl, combine softened cream cheese and powdered sugar until smooth.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Fold whipped cream into the cream cheese mixture.
- Stir in brown sugar, 1 cup of chopped pecans, maple syrup, and salt.
- Pour filling into cooled pie crust and spread evenly. If desired, top with thawed whipped topping and sprinkle with remaining pecans.
- Refrigerate for at least 2 hours to set, ideally overnight.
Notes
Nutrition