Description

Craving a dessert that’s creamy, nutty, and effortlessly elegant? What if you could create a no-bake pie with a luscious cream cheese filling, crunchy pecans, and a hint of maple sweetness in just a few steps? Say hello to Pecan Cream Pie! This indulgent treat features a silky cream cheese and whipped cream filling studded with pecans, nestled in a pie crust, and topped with whipped cream and more pecans.

Ingredients

The magic of Pecan Cream Pie lies in its simple, high-quality ingredients. Here’s what you’ll need and why each one matters:

9-Inch Pie Crust (1, homemade or store-bought, baked and cooled): Provides a buttery, flaky base for the filling.
Heavy Whipping Cream (1 cup, 238g): Creates a light, fluffy whipped cream component for the filling.
Confectioners’ Sugar (¼ cup, 31g): Sweetens the whipped cream subtly.
Cream Cheese (16 oz, 2 packages of 8 oz each, softened): Forms a rich, tangy base for the filling.
Light Brown Sugar (½ cup, 100g, packed): Adds a caramel-like sweetness to the filling.
Pure Maple Syrup (¼ cup, 79g): Brings a warm, natural sweetness with a hint of complexity.
Pecans (1½ cups, 163.5g, finely chopped, divided): Provide a nutty crunch and flavor throughout the pie.
Whipped Cream (8 oz, for topping): Adds a light, creamy finish to the pie.

Substitutions and Variations

Pie Crust: Use a graham cracker crust, shortbread crust, or gluten-free pie crust for dietary needs.
Heavy Whipping Cream: Substitute with coconut cream (chilled and whipped) for a dairy-free version, noting a slight coconut flavor.
Confectioners’ Sugar: Replace with granulated sugar or a sugar-free alternative, adjusting to taste.
Cream Cheese: Use low-fat cream cheese or vegan cream cheese, noting a softer texture.
Brown Sugar: Swap with dark brown sugar for a deeper molasses flavor or coconut sugar for a lighter option.
Maple Syrup: Substitute with honey or agave nectar, though maple’s unique flavor is preferred.
Pecans: Use walnuts, almonds, or omit for a nut-free version (increase maple syrup to ⅓ cup for flavor).
Whipped Cream Topping: Use homemade whipped cream (1 cup heavy cream whipped with 2 tbsp sugar) or coconut whipped topping for a dairy-free option.
Add-Ins: Mix ½ tsp cinnamon or bourbon into the filling for warmth, or drizzle caramel over the topping.
Vegan Option: Use vegan pie crust, vegan cream cheese, coconut cream, plant-based whipped topping, and maple syrup.

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Instructions

Prepare the Whipped Cream:
- In a large mixing bowl, combine 1 cup heavy whipping cream and ¼ cup confectioners’ sugar.
- Using a hand mixer on medium speed, beat until stiff peaks form, about 2–3 minutes. Set aside in the refrigerator.
- Tip: Chill the bowl and whisk beforehand for faster whipping, and stop once peaks hold their shape to avoid overmixing.
Make the Cream Cheese Filling:
- In another large mixing bowl, combine 16 oz softened cream cheese, ½ cup packed light brown sugar, and ¼ cup pure maple syrup.
- Using a hand mixer on medium speed, beat until fully combined and smooth, about 2 minutes, scraping down the bowl as needed.
- Tip: Soften cream cheese at room temperature for 30–60 minutes to avoid lumps, and ensure the mixture is creamy.
Combine the Mixtures:
- Gently fold the whipped cream mixture into the cream cheese mixture using a spatula, mixing until fully incorporated and smooth, about 1 minute.
- Tip: Fold gently to maintain the whipped cream’s airiness, avoiding deflating the filling.
Add the Pecans:
- Fold in 1 cup of the finely chopped pecans until evenly distributed throughout the filling.
- Tip: Chop pecans finely for a consistent texture, and reserve the remaining ½ cup for topping.
Assemble the Pie:
- Scoop the filling into the cooled 9-inch pie crust, spreading evenly with a spatula to create a smooth top.
- Tip: Press the filling gently to fill the crust evenly, and smooth the surface for a polished look.
Chill the Pie:
- Cover the pie with plastic wrap or a pie lid and refrigerate for at least 4 hours, preferably overnight, to set the filling and meld the flavors.
- Tip: Overnight chilling enhances the texture and makes slicing easier.
Top and Serve:
- Spread 8 oz whipped cream evenly over the chilled pie, creating a smooth or swirled layer with a spatula.
- Sprinkle the remaining ½ cup finely chopped pecans evenly over the whipped cream.
- Slice into 8 wedges using a sharp knife, wiping clean between cuts for neat slices.
- Serve chilled, optionally garnished with a drizzle of maple syrup or extra whipped cream.
- Tip: Run the knife under hot water for cleaner cuts, especially through the creamy filling.