Go Back

Pecan Cream Pie

A cozy, nutty, and creamy dessert that combines rich, fluffy filling with toasty pecans and maple sweetness, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie crust and filling
  • 1 9-inch 9-inch pie crust, unbaked Unbaked crust = crisp, flaky base.
  • 1 cup heavy whipping cream Chill cream for better whipping.
  • 1/3 cup powdered sugar
  • 2 packages 8 oz cream cheese, softened Room-temp cream cheese = smooth blends.
  • 1/2 cup light brown sugar
  • 1/4 cup pure maple syrup Use good maple syrup for real warmth.
  • 1 1/2 cups pecans, finely chopped Chop pecans just before using for freshness.
  • 1/4 teaspoon salt

Method
 

Preparation
  1. Blind bake the pie crust according to package directions; cool completely on a rack so the filling won’t get soggy.
  2. Chill your mixing bowl and beaters briefly; cold tools help cream whip faster.
  3. Pour the cold heavy cream with the powdered sugar into the chilled bowl and beat until stiff peaks form.
  4. In a separate large bowl, beat the softened cream cheese with brown sugar, salt, and maple syrup until the mixture feels silky and has no lumps.
  5. Fold the whipped cream into the cream cheese base gently.
  6. Stir in 1 cup of chopped pecans.
  7. Spread the filling evenly into the cooled crust and smooth the top with a spatula.
  8. Sprinkle the remaining pecans over the top.
  9. Chill the pie until firm, at least 2 hours or overnight for best texture.

Notes

Tip: You’ll see the filling set from glossy to slightly matte when it’s ready. Time-saver: Use pre-chopped pecans and toast them briefly. Common mistake: Overmixing the whipped cream deflates it; fold gently until just combined.