This pecan cream pie is everything good about pecan pie in a light, creamy, no-bake filling. Cream cheese, brown sugar and a little maple syrup are beaten until smooth, then folded with whipped cream and chopped pecans. It sets in the fridge in a baked pie shell and gets a crown of toasted pecans. It slices beautifully and is never too sweet.
Why You’ll Love It
- No-bake filling. Only the crust goes in the oven.
- Make it the day before a holiday dinner.
- Light and creamy with real pecan flavor.
What You Need
- 1 9-inch pie crust (baked and cooled)
- 1 cup heavy whipping cream (cold)
- 1/3 cup powdered sugar
- 2 packages (8 oz each) cream cheese (softened)
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups pecans (finely chopped and toasted, divided)
How to Make No-Bake Pecan Cream Pie
- Whip the cream with the powdered sugar to stiff peaks and set aside.
- Beat the cream cheese, brown sugar, maple syrup and vanilla until smooth.
- Fold the whipped cream into the cream cheese mixture.
- Gently stir in 1 cup of the pecans.
- Spread the filling in the cooled crust and sprinkle with the remaining pecans.
- Chill for at least 4 hours, or overnight, before slicing.
Tips
- Toast the pecans in a dry skillet for 4 minutes for deeper flavor.
- Use a hot knife wiped between cuts for clean slices.
- A graham cracker crust works too.
Serving and Storing
Keep covered in the fridge for up to 3 days.
Frequently Asked Questions
Can I use a store-bought crust?
Yes. Bake it first and let it cool completely.
Can I leave out the maple syrup?
Yes. Add 2 more tablespoons of brown sugar.
Can I freeze it?
Yes, for up to 1 month. Thaw in the fridge overnight.
No-Bake Pecan Cream Pie
A light, creamy no-bake pie with maple, brown sugar, cream cheese and whipped cream, full of chopped pecans, in a flaky crust.
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Ingredients
- 1 9-inch pie crust baked and cooled
- 1 cup heavy whipping cream cold
- 1/3 cup powdered sugar
- 2 packages (8 oz each) cream cheese softened
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups pecans finely chopped and toasted, divided
Instructions
- Whip the cream with the powdered sugar to stiff peaks and set aside.
- Beat the cream cheese, brown sugar, maple syrup and vanilla until smooth.
- Fold the whipped cream into the cream cheese mixture.
- Gently stir in 1 cup of the pecans.
- Spread the filling in the cooled crust and sprinkle with the remaining pecans.
- Chill for at least 4 hours, or overnight, before slicing.
Notes
Chilling time is not included.
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