Pecan Cream Pie
A luscious, no-bake pie (aside from the crust) with a rich cream cheese and whipped cream filling, studded with sweet pecans and kissed with maple syrup. Perfect for holiday gatherings or as a make-ahead dessert for any special occasion.
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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
For a richer flavor, toast the pecans before adding them to the filling.
Nutrition
Serving: 1servingsCalories: 668kcalCarbohydrates: 51.9gProtein: 15.9gFat: 52gSaturated Fat: 23.4gTrans Fat: 0.4gCholesterol: 101mgSodium: 342mgFiber: 2.4gSugar: 30g