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I have to be honest with you — I love pie. But what I don’t love is hovering over a bubbling pot of filling on the stove, worrying about whether it’s too runny or if the crust is burning. Been there, done that, got the flour-stained apron.
So one year — right around the time I was frantically prepping for a family get-together and short on both time and patience — I threw together this Pecan Cream Pie, kind of on a whim. No baking the filling, no gelatin nonsense, just a chilled, creamy dream packed with pecans and a kiss of maple. And you know what? Folks raved. Now I make it every Thanksgiving, Christmas… and honestly, sometimes just because it’s Tuesday and I want pie.
If you’re into buttery nuts, fluffy cream, and desserts that come together without drama — friend, this one’s for you.
Why You’ll Fall for This Pie
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No baking (besides the crust) — which means your oven is free for everything else.
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Cool, creamy, and light — it’s like a pecan pie and a cheesecake had a baby.
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Sweet but not too sweet — the maple and brown sugar keep things cozy.
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Ridiculously easy — no eggs, no stress, no sweating over a stovetop.
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Perfect for make-ahead — it actually gets better the next day.
Ingredients You Probably Already Have (or Can Get in 5 Minutes)
Here’s everything you’ll need — plus some real-life notes from me, because I’ve made this pie more times than I can count.
Crust
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1 unbaked 9-inch pie crust
Store-bought is fine. No guilt here. Just blind bake it (follow the package), and let it cool completely before filling. I usually do this in the morning while I sip coffee in my robe.
Filling
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1 cup heavy whipping cream
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1/3 cup powdered sugar
These two get whipped into a billowy, cloud-like topping. It’s like magic — don’t skip it. -
2 (8 oz) blocks cream cheese, softened
Take these out of the fridge an hour before you start. Or microwave them a bit — we’ve all been there. -
1/2 cup light brown sugar
That molasses-y warmth? This is what does it. -
1/4 cup real maple syrup
Use the good stuff. Trust me — it’s worth it. -
1 1/2 cups chopped pecans
You can toast them if you’re feelin’ fancy, but I usually don’t. They’re delicious either way. -
1/4 teaspoon salt
Just a little — makes the sweetness pop.
Let’s Make Pie (You Got This)
I pinky promise this won’t stress you out. Here’s how it goes down:
1. Crust First
Blind bake that crust, and let it cool completely. I know you’re tempted to rush it — but if you fill it while it’s warm, the cream filling will turn sad and melty. Patience, my friend.
2. Whip It Real Good
Grab a mixing bowl and beat the heavy cream + powdered sugar until it forms stiff peaks. You’ll know it’s ready when it holds its shape like a little whipped cloud.
3. Cream Cheese Magic
In a separate bowl, beat together the cream cheese, brown sugar, maple syrup, and salt until it’s super smooth. No lumps. Think fluffy cheesecake batter.
4. Marry the Two
Fold the whipped cream into the cream cheese mix — gently! We want to keep that airiness. Then stir in 1 cup of the pecans. Try not to eat all the filling with a spoon (no judgment if you do).
5. Spread, Sprinkle, Chill
Spoon that luscious mixture into the cooled crust. Smooth it out. Sprinkle the remaining pecans on top like you mean it. Now cover it and pop it in the fridge for at least 2 hours — overnight is even better if you can wait.
Want to Play Around? Here Are a Few Fun Twists
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Add a little bourbon to the filling — about a tablespoon. Grown-up and glorious.
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Graham cracker crust instead of traditional — makes it extra no-bake.
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Drizzle with chocolate just before serving. Fancy schmancy without the effort.
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Top with whipped cream rosettes if you’re feeling extra Pinterest-y.
Storage Tips (If You Somehow Have Leftovers)
Cover the pie loosely with foil or plastic wrap and keep it in the fridge. It’ll stay lovely for up to 4 days (but good luck making it last that long). Not freezer-friendly — the texture changes too much and you’ll cry.
To serve, let it sit at room temp for about 10 minutes so it softens just enough for those dreamy, clean slices.
Just One More Thing…
If you make this pie, please tell me how it turned out. Did your family love it? Did you sneak a slice before anyone else saw it? (Been there.) Did you throw some chocolate chips on top and call it a day? I live for those kinds of updates.
Drop me a note, send a pic, or just say hey. This recipe is yours now — make it your own, and enjoy every sweet, creamy, pecan-packed bite.
Big hugs and happy baking
Pecan Cream Pie
Ingredients
- 1 9-inch pie crust, unbaked
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 2 8 oz packages cream cheese, softened
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 1 1/2 cups pecans, finely chopped
- 1/4 teaspoon salt
Instructions
- Preheat oven and blind bake the pie crust according to package instructions. Let it cool completely.
- In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.
- In a large bowl, beat the cream cheese, brown sugar, maple syrup, and salt until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture until well combined. Stir in 1 cup of chopped pecans.
- Spread the mixture evenly into the cooled pie crust. Top with the remaining 1/2 cup of chopped pecans.
- Chill the pie for at least 2 hours, or until firm. Slice and enjoy!
Notes