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Pecan Cream Pie

Cozy, creamy, and easy to share, this Pecan Cream Pie features a smooth, no-bake filling and crunchy toasted pecans, making it a perfect dessert for any occasion.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 unbaked 9 inch 9 inch pie crust Store-bought crust can be used to save time.
For the filling
  • 1 cup heavy whipping cream Chill thoroughly for better whipping.
  • 1/3 cup powdered sugar
  • 16 oz cream cheese, softened
  • 1/2 cup brown sugar
  • 1/4 cup maple syrup
  • 1 1/2 cups pecans, chopped Divided into two portions.
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 375°F.
  2. Blind-bake the unbaked 9-inch pie crust on a baking sheet for 12–15 minutes, until the edges turn golden.
  3. Remove and cool the crust completely.
  4. Chill a mixing bowl and beaters in the fridge for a few minutes.
  5. Whip 1 cup heavy whipping cream with 1/3 cup powdered sugar until stiff peaks form.
  6. In another bowl, beat 16 oz softened cream cheese with 1/2 cup brown sugar, 1/4 cup maple syrup, and 1/4 tsp salt until smooth and glossy.
  7. Gently fold the whipped cream into the cream cheese mixture.
  8. Stir in 1 cup of the chopped pecans until evenly distributed.
  9. Spread the filling into the cooled crust and smooth the top with an offset spatula.
  10. Sprinkle the remaining 1/2 cup chopped pecans over the surface.
Chilling
  1. Chill the pie for at least 2 hours until set.
  2. Serve chilled; the filling holds its shape but gives a soft, creamy bite.

Notes

Time-saver: Buy a pre-made pie crust and pre-toast pecans ahead of time. Avoid overwhipping the cream to prevent a grainy texture.