Pecan Cream Pie is a luscious dessert that brings together the nutty richness of pecans and the creamy softness of whipped cream and cream cheese. With each bite, you get a buttery crust, a smooth maple‑sweetened filling, crunchy pecans, and the lightness of whipped cream on top. It’s an indulgent yet surprisingly easy dessert to make, perfect for when you want something special without spending hours baking.
Why You’ll Love This Pecan Cream Pie Recipe
You’ll love this Pecan Cream Pie because it offers so many wonderful contrasts in texture and flavour. The crisp pie crust delivers a satisfying crunch, while the filling is velvety and smooth. The maple syrup and brown sugar bring warmth and depth, which pair beautifully with the toasted pecans. And because it’s chilled, it has a refreshing quality that makes it suitable year‑round—not just for the holidays. Plus, it’s make‑ahead friendly: it needs time to chill, so you can prepare it ahead and enjoy more relaxed hosting or dessert time.
Ingredients
- 1 (9 inch) uncooked pie crust (to be baked and cooled)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 2 bars (8 oz each) cream cheese, softened
- ½ cup light brown sugar
- ¼ cup pure maple syrup
- 1½ cups finely chopped pecans, divided
Step‑by‑Step: How to Make Pecan Cream Pie
- Bake the pie crust according to the package or your preferred crust recipe. Once baked, place it on a cooling rack and let it cool completely before moving on.
- Pour the heavy whipping cream into a mixing bowl, then add the powdered sugar. Using an electric hand mixer (or stand mixer with whisk attachment), start on low speed (to avoid splashing) and gradually increase until you achieve stiff peaks (about 4‑5 minutes).
- In a separate mixing bowl, add the softened cream cheese, light brown sugar and pure maple syrup. Beat together until smooth, creamy and free of lumps.
- Carefully fold the whipped cream into the cream cheese mixture until fully incorporated. Then stir in 1 cup of the finely chopped pecans.
- Spoon the pecan-cream filling into the cooled pie crust and smooth the top evenly. Then sprinkle the remaining ½ cup of chopped pecans over the top for added texture and visual appeal.
- Cover the pie with plastic wrap or a pie lid and refrigerate for at least 8 hours or overnight to allow the filling to fully set and the flavours to meld.
- (Optional) Just before serving, you can whip an additional bit of heavy cream + powdered sugar to decorate the top with whipped rosettes or dollops for extra elegance.
Helpful Tips
- Make sure the cream cheese is truly soft at room temperature so you get a smooth, lump‑free mix.
- When whipping the cream, begin on low speed to avoid splatter; once it starts to thicken, you can increase the speed.
- Use pure maple syrup (not pancake‑style syrup) for the best flavour impact—many recipe testers emphasize this distinction.
- To deepen the flavor and add crunch, toast the pecans by spreading them on a baking sheet and roasting at 350°F (175°C) for 8–10 minutes.
- Chill the pie well: the texture improves significantly after the full chill time—overnight is ideal.
- For clean, professional-looking slices, use a sharp knife dipped in hot water and wipe it clean between each cut.
Substitutions and Variations
- Crust tip: Swap the classic pastry crust for a graham cracker or pecan-based crust to add an extra nutty dimension.
- Sugar type: If you prefer a deeper molasses taste, swap the light brown sugar for dark brown sugar—though the light brown sugar keeps it slightly lighter.
- Whipped topping shortcut: If you’re pressed for time, you could use an 8 oz tub of pre‑made whipped topping instead of whipping heavy cream yourself—but many recommend against it for full flavour and texture.
- Nut variation: If pecans are hard to source or you want a twist, you could try chopped walnuts or almonds—but of course the signature pecan flavour will shift slightly.
- Maple flavor enhancement: Add a few drops of maple extract to the whipped cream for a stronger maple-pecan flavor.
Storage Instructions
Cover the pie and keep it refrigerated. Because this is a cream‑based, chilled dessert (rather than a traditional baked custard pie) it must remain cold. It’s best served within 2‑3 days for optimal texture and flavour. If you need to store longer, you can freeze the pie (without whipped cream topping) by wrapping it tightly in plastic wrap and foil; when ready to serve, thaw overnight in the fridge and add fresh whipped topping if desired.
Nutritional Information
Per serving (assuming 8 slices):
- Calories: ~ 495 kcal
- Carbohydrates: ~ 33 g
- Protein: ~ 6 g
- Fat: ~ 39 g (Saturated Fat ~ 17 g, Monounsaturated Fat ~ 14 g, Polyunsaturated Fat ~ 5 g)
- Cholesterol: ~ 73 mg
- Sodium: ~ 222 mg
- Potassium: ~ 193 mg
- Fiber: ~ 2 g
- Sugar: ~ 21 g
- Vitamin A: ~ 968 IU
- Vitamin C: ~ 0.3 mg
- Calcium: ~ 91 mg
- Iron: ~ 1 mg
Serving Suggestions
- Serve chilled straight from the fridge, ideally with a fresh dollop of whipped cream and a whole pecan placed atop each slice for presentation.
- Pair with a lightly sweetened coffee or tea—its richness will be nicely balanced by something a bit more bitter.
- Add a drizzle of caramel sauce or a sprinkle of flaky sea salt over each slice for an added gourmet touch.
- For a festive touch, serve on a decorative dessert plate and add a few whole toasted pecans scattered around.
Frequently Asked Questions About Pecan Cream Pie
Can I make this in advance? How far ahead can I prepare it?
Absolutely. This pie actually benefits from chilling time, so making it the day before serving is ideal. After the filling is added and the pecans sprinkled, refrigerate for at least eight hours or overnight. This allows the flavours to meld and the texture to firm up nicely.
Can I substitute whipped cream with something else?
While you can substitute with a store‑bought whipped topping, many recipe authors caution that the flavour and texture will not be as rich or refined as if you whip heavy cream yourself. Using real heavy whipping cream ensures that the filling is light yet creamy—a hallmark of the recipe.
Are the pecans supposed to be raw or toasted?
Either is acceptable, but toasting pecans is strongly recommended for added flavour and crunch. Toasting brings out the oils and intensifies the nutty notes. If you choose raw pecans, the texture and flavour will still be good—but you’ll miss a little of that toasted depth.
Final Thoughts
I truly appreciate you joining me in making this delicious Pecan Cream Pie!
Wishing you happy baking, delightful bites, and cherished moments shared around the table.
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Pecan Cream Pie
- Total Time: 8 hours 32 minutes (includes chill time)
- Yield: 8 servings 1x
Description
Pecan Cream Pie is a chilled, no-bake dessert featuring cream cheese, whipped cream, maple syrup, and chopped pecans in a buttery crust. It’s easy to prepare, rich in flavor, and perfect for holidays or everyday sweet cravings.
Ingredients
1 (9-inch) uncooked pie crust
1 cup heavy whipping cream
¼ cup powdered sugar
2 bars (8 oz each) cream cheese, softened
½ cup light brown sugar
¼ cup pure maple syrup
1½ cups finely chopped pecans, divided
Instructions
- Bake the pie crust according to the package or your preferred crust recipe. Once baked, place it on a cooling rack and let it cool completely before moving on.
- Pour the heavy whipping cream into a mixing bowl, then add the powdered sugar. Using an electric hand mixer (or stand mixer with whisk attachment), start on low speed (to avoid splashing) and gradually increase until you achieve stiff peaks (about 4‑5 minutes).
- In a separate mixing bowl, add the softened cream cheese, light brown sugar and pure maple syrup. Beat together until smooth, creamy and free of lumps.
- Carefully fold the whipped cream into the cream cheese mixture until fully incorporated. Then stir in 1 cup of the finely chopped pecans.
- Spoon the pecan-cream filling into the cooled pie crust and smooth the top evenly. Then sprinkle the remaining ½ cup of chopped pecans over the top for added texture and visual appeal.
- Cover the pie with plastic wrap or a pie lid and refrigerate for at least 8 hours or overnight to allow the filling to fully set and the flavours to meld.
- (Optional) Just before serving, you can whip an additional bit of heavy cream + powdered sugar to decorate the top with whipped rosettes or dollops for extra elegance.
Notes
Use full-fat cream cheese for best texture.
You can use Cool Whip instead of homemade whipped cream, though fresh tastes better.
Toasting pecans enhances the flavor—roast at 350°F for 8–10 minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes (for pie crust)
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 495 kcal
- Sugar: 21 g
- Carbohydrates: 33 g
- Protein: 6 g