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Pecan Cream Pie
Pecan Cream Pie is a lighter, creamier, fluffier version of traditional pecan pie. Perfect for casual get-togethers and holiday meals.
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Are you a fan of traditional pecan pie? Then you will absolutely love this Pecan Cream Pie!
This no-bake pie is made with a luscious whipped cream and cream cheese filling that is poured into a crust and chilled in the fridge. This heavenly pie only requires a few ingredients and 10 minutes of prep time!
MORE RECIPES: Buttermilk Pie | Pecan Pie Bars | Butter Pecan Crunch
Pecan Cream Pie is completely irresistible. It tastes just like a traditional pecan pie, but lighter and fluffier.
Usually, when people think of no-bake pies, they think of summertime. This pie is great for a summer backyard get-together but is also perfect for your holiday meals. And with how quick it is to make, it can be stored in the fridge while you’re busy with other courses until it’s time for dessert! Your holiday table won’t be complete without it!
Pecan Cream Pie Ingredients
- Pecan crust - 9-inch ready-made pecan crust
- Cream cheese
- Sugar - light brown sugar
- Syrup - pure maple syrup
- Vanilla extract
- Whipped topping
- Pecans - toasted finely chopped pecans
To keep this recipe simple, we recommend using a 9-inch ready-made pecan crust. You can use a graham cracker crust, or make your own if that’s what you prefer. If using a ready-made crust, make sure to save the lid for easy storage for your pie.
Make sure you’re using pure maple syrup in your pie, not pancake syrup, as they aren’t the same thing. You can find pure maple syrup near other syrups at your local grocery store.
If you don’t have time to chop and toast pecans, that’s ok. You can skip that part if you want a completely no-bake pie and use raw pecans instead.
How to Make Pecan Cream Pie
FIRST STEP: Remove the plastic lid from the ready-made pecan crust. You will want to save this as it can be flipped over and used as a storage lid for your pie.
SECOND STEP: In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
THIRD STEP: To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
FOURTH STEP: Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
FIFTH STEP: Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
SIXTH STEP: Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
SEVENTH STEP: Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
EIGHTH STEP: Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
NINTH STEP: Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
Can I make this cream pie ahead of time?
Since This pecan cream cheese pie needs to be chilled for about 6 hours, which means it is best to make it a day ahead to give it time to chill.
Can I make my own pecan pie crust?
Certainly! If you have a preferred homemade recipe for pecan crust, you can easily make your own.
Can I freeze pecan cream pie?
This cream cheese pecan pie recipe will keep in the freezer for up to three months.
How to Store Pecan Cream Pie
IN THE FRIDGE: Pecan Cream Pie can be stored in the refrigerator for up to 4 days.
IN THE FREEZER: You can freeze Pecan Cream Pie for up to 3 months. Make sure to wrap it in plastic wrap before storing it.
Pecan Cream Pie
Pecan Cream Pie is a lighter, creamier, fluffier version of traditional pecan pie. Perfect for casual get-togethers and holiday meals.
Ingredients
- 6 ounces 9-inch ready-made pecan crust, I used Diamond brand
- 16 ounces cream cheese, room temperature
- ½ cup light brown sugar
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 8 ounces whipped topping, thawed and divided
- 1 cup toasted finely chopped pecans, I used Fisher brand, divided
DIRECTIONS
- Remove the plastic lid from the ready-made pecan crust. You will want to save this as it can be flipped over and used as a storage lid for your pie.
- In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
- To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
- Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
- Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
- Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
- Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
- Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
- Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
Nutrition
Calories: 440kcal | Carbohydrates: 40g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 51mg | Sodium: 281mg | Potassium: 181mg | Fiber: 1g | Sugar: 28g | Vitamin A: 702IU | Vitamin C: 0.1mg | Calcium: 115mg | Iron: 1mg
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