Pecan Cream Pie Recipe

Introduction

Pecan Cream Pie is a luscious dessert combining a creamy, smooth filling with the rich crunch of toasted pecans. Perfect for special occasions or a comforting treat, this pie features a delightful blend of maple syrup and cream cheese in a crisp pie crust.

Ingredients

• 1 9-inch pie crust (homemade or storebought, baked and cooled)
• 1 cup (238 g) heavy whipping cream
• ¼ cup (31 g) confectioner’s sugar
• 2 packages (8 ounces each) cream cheese (softened)
• ½ cup (100 g) light brown sugar (packed)
• ¼ cup (79 g) pure maple syrup
• 1 ½ cups (163.5 g) pecans (finely chopped, divided)
• 8 ounces whipped cream (for topping)

Instructions

1. Step 1: In a large mixing bowl, combine the heavy whipping cream and confectioner’s sugar. Using a hand mixer, beat on medium speed until stiff peaks form. Set this whipped cream aside.
2. Step 2: In another large bowl, beat the softened cream cheese, light brown sugar, and pure maple syrup together on medium speed until fully combined and smooth.
3. Step 3: Gently fold the whipped cream mixture into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.
4. Step 4: Fold in 1 cup of the finely chopped pecans evenly into the filling mixture.
5. Step 5: Spoon the filling into the cooled pie crust, smoothing the top with a spatula for an even finish.
6. Step 6: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow it to set completely.
7. Step 7: Before serving, spread the whipped cream topping in a smooth layer over the chilled pie.
8. Step 8: Sprinkle the remaining ½ cup of chopped pecans evenly over the whipped cream topping for a crunchy garnish.

Tips & Variations

• For extra flavor, toast the pecans lightly before chopping and folding them into the filling.
• Use a homemade graham cracker crust for a nutty twist instead of a traditional pie crust.
• Substitute pure maple syrup with honey or agave nectar if preferred.

Storage

Store the pie covered in the refrigerator for up to 3 days. To keep the whipped cream topping fresh, add it just before serving if possible. Reheat is not recommended as this pie is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually tastes better after chilling overnight as the flavors meld and the filling sets perfectly.

Can I use a different type of nut instead of pecans?

Absolutely! Walnuts or almonds work well as substitutes, though pecans are traditional and offer the best flavor contrast.

Pecan Cream Pie Recipe

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4.8 from 242 reviews

This luscious Pecan Cream Pie combines a creamy maple and cream cheese filling with a crunchy pecan texture, all nestled in a buttery 9-inch pie crust. Perfectly chilled and topped with whipped cream and pecans, this no-bake dessert offers a rich, creamy texture and nutty flavor, ideal for special occasions or a decadent treat any time.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 4 hours 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

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Pie Crust

• 1 9-inch pie crust, (homemade or storebought, baked and cooled)

Filling

• 1 cup (238 g) heavy whipping cream
• ¼ cup (31 g) confectioner’s sugar
• 2 packages (8 ounces each) cream cheese, (softened)
• ½ cup (100 g) light brown sugar, (packed)
• ¼ cup (79 g) pure maple syrup
• 1 ½ cups (163.5 g) pecans, (finely chopped, divided)

Topping

• 8 ounces whipped cream (for topping)

Instructions

1. Mix heavy whipping cream and confectioners’ sugar. In a large mixing bowl, combine the heavy whipping cream and confectioners’ sugar. Using a hand mixer on medium speed, whip the mixture until stiff peaks form. Set aside the whipped cream for folding into the filling.
2. Beat cream cheese with brown sugar and maple syrup. In a separate large bowl, add the softened cream cheese, light brown sugar, and pure maple syrup. Beat with a hand mixer on medium speed until the mixture is completely smooth and fully combined.
3. Fold whipped cream into cream cheese mixture. Gently fold the whipped heavy cream into the cream cheese mixture with a spatula until fully incorporated, taking care to keep the mixture light and fluffy.
4. Fold in pecans. Add 1 cup of finely chopped pecans to the cream mixture and gently fold them in evenly to distribute the nutty texture throughout the filling.
5. Scoop mixture into pie crust. Pour and spread the pecan cream filling evenly into the pre-baked and cooled 9-inch pie crust, smoothing the top with a spatula for an even surface.
6. Place pie in refrigerator to chill. Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set fully and develop flavors.
7. Spread whipped cream over chilled pie. Once chilled, spread a smooth layer of whipped cream over the pie surface to add lightness and creaminess for serving.
8. Sprinkle with remaining pecans. Evenly sprinkle the remaining ½ cup of chopped pecans over the whipped cream topping to garnish and add extra crunch before serving.

Notes

• Use a pre-baked pie crust to prevent sogginess in the final dessert.
• For a crunchier texture, lightly toast the pecans before chopping and folding into the filling.
• Ensure cream cheese is softened to room temperature for smooth mixing.
• Chilling time is crucial for the pie to firm up properly; overnight chilling yields best texture.
• Maple syrup adds a natural sweetness and depth, but can be substituted with honey if preferred.

Keywords: Pecan Cream Pie, Maple Cream Pie, No Bake Pie, Cream Cheese Pie, Holiday Dessert, Nutty Pie, Whipped Cream Pie