Pecan Cream Pie Recipe

Introduction

Pecan Cream Pie is a luscious, creamy dessert featuring a smooth maple and cream cheese filling studded with crunchy pecans. This pie combines rich flavors and a buttery crust for a perfect indulgence any time of year.

Ingredients

• 1 (9-inch) uncooked pie crust
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 bars (8 oz each) cream cheese, softened
• 1/2 cup light brown sugar
• 1/4 cup pure maple syrup
• 1½ cups finely chopped pecans, divided

Instructions

1. Step 1: Cook the pie crust according to the package or recipe instructions. Let it cool completely on a cooling rack before adding the filling.
2. Step 2: In a mixing bowl, add the heavy whipping cream and powdered sugar. Beat with an electric hand mixer or stand mixer on low speed to avoid splashing, then increase speed until stiff peaks form, about 4–5 minutes.
3. Step 3: In a separate bowl, beat together the softened cream cheese, light brown sugar, and maple syrup until creamy and smooth with no lumps.
4. Step 4: Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Step 5: Stir in 1 cup of the chopped pecans.
6. Step 6: Spread the pecan cream filling evenly into the cooled pie crust, then sprinkle the remaining ½ cup of pecans on top.
7. Step 7: Cover the pie with plastic wrap or a lid and refrigerate for at least 8 hours or overnight to set before serving. Optionally, whip additional cream to decorate the top just before serving.

Tips & Variations

• For extra texture, toast the pecans lightly before chopping and adding to the filling.
• You can substitute pure maple syrup with honey or agave nectar for a different sweetness profile.
• If you prefer a less sweet pie, reduce the brown sugar by a couple of tablespoons.
• Decorate with a sprinkle of cinnamon or a drizzle of caramel sauce for added flavor.

Storage

Store the pie covered in the refrigerator for up to 3 days. When ready to serve, you can add fresh whipped cream on top for the best experience. This pie is best enjoyed chilled and does not freeze well due to the creamy filling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a pre-made pie crust?

Yes, a store-bought pie crust works perfectly for this recipe. Just be sure to bake it fully and let it cool before adding the filling.

How long does it take for the pie to set?

The pie should be refrigerated for at least 8 hours or overnight to allow the filling to firm up properly before serving.

Pecan Cream Pie Recipe

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★★★★★

4.6 from 73 reviews

This luscious Pecan Cream Pie features a flaky baked pie crust filled with a rich and creamy mixture of whipped cream, cream cheese, brown sugar, and pure maple syrup, blended with chopped pecans for added texture and nutty flavor. Topped with additional pecans and chilled to perfection, this no-bake filling pie is a delightful dessert perfect for any occasion, offering a perfect balance of sweetness and creaminess with a satisfying crunch.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 12-15 minutes (for pie crust baking)
• Total Time: 8 hours 35 minutes (includes chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pie Crust

• 1 (9-inch) uncooked pie crust

Filling

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 bars (8 oz each) cream cheese, softened
• 1/2 cup light brown sugar
• 1/4 cup pure maple syrup
• 1½ cups finely chopped pecans (divided into 1 cup and 1/2 cup portions)

Instructions

1. Bake the Pie Crust: Cook the pie crust according to the package or recipe instructions. Once baked, transfer it to a cooling rack and allow it to cool completely before adding the filling to prevent a soggy crust.
2. Whip the Cream: In a mixing bowl, combine the heavy whipping cream and powdered sugar. Using an electric hand mixer or stand mixer fitted with a whisk attachment, beat the mixture starting on low speed to prevent splattering, then gradually increase speed. Continue beating until stiff peaks form, approximately 4-5 minutes.
3. Prepare Cream Cheese Mixture: In a separate bowl, blend the softened cream cheese, light brown sugar, and pure maple syrup together. Beat until the mixture is smooth, creamy, and free of lumps, ensuring a silky filling.
4. Combine Whipped Cream and Cream Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture until evenly combined, maintaining the airy texture.
5. Add Pecans: Stir in 1 cup of the finely chopped pecans into the combined filling, integrating their crunch and flavor evenly throughout.
6. Fill the Pie: Spread the pecan cream filling mixture evenly into the baked and thoroughly cooled pie crust. Then, sprinkle the remaining 1/2 cup of chopped pecans on top to garnish.
7. Chill the Pie: Cover the pie with plastic wrap or a lid and refrigerate for at least 8 hours or preferably overnight to set the filling properly. Optionally, whip a little additional cream to decorate the pie just before serving for an extra touch of indulgence. Serve chilled for best flavor and texture.

Notes

• Ensure the pie crust is completely cooled before adding the filling to maintain texture and prevent sogginess.
• When whipping cream, start on low speed to avoid splashing, and increase speed gradually to achieve stiff peaks.
• The pie filling requires refrigeration for proper setting, so plan ahead for chilling time.
• Optional whipped cream topping enhances presentation and richness but is not necessary for a delicious pie.
• If desired, toasted pecans can deepen flavor and add extra crunch.

Keywords: Pecan Cream Pie, Cream Cheese Pie, No-Bake Filling Pie, Holiday Dessert, Maple Syrup Pie