With the holiday season around the corner, let’s talk desserts. And not just any dessert—Pecan Cream Pie! This no-bake pie is the perfect addition to your Thanksgiving dessert table, blending the crunchy goodness of pecans with a creamy, fluffy filling that will have everyone asking for seconds. It’s an easy, prep-friendly dessert with all the wow-factor you’re after for the season!
This recipe is for anyone who wants a show-stopping pie without the hassle of baking. With only a handful of steps and some chill time, you’ll have a pie that’s as delicious as it is beautiful. Ready to dive in?
Ingredients
- 6 ounces 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
How to Make Pecan Cream Pie
- Prepare the crust: Remove the plastic lid from your pecan crust, saving it to use later as a storage cover for your finished pie.
- Mix the filling: In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed with a handheld mixer. Mix for about 1 minute or until the mixture becomes fluffy and smooth.
- Add maple syrup and vanilla: Pour in the maple syrup and vanilla extract, and beat for another 30 seconds until fully blended.
- Fold in whipped topping: Gently fold half (4 ounces) of the whipped topping into the cream cheese mixture, mixing until well combined and no streaks remain.
- Add the pecans: Fold in ¾ cup of the finely chopped toasted pecans until they’re evenly distributed throughout the mixture.
- Assemble the pie: Spread the cream cheese and pecan mixture evenly into the ready-made pecan crust.
- Top with whipped topping: Spread the remaining whipped topping on top of the pie, smoothing it out to cover the entire surface.
- Garnish: Sprinkle the remaining ¼ cup of toasted pecans over the center of the whipped topping, leaving about an inch border around the edge for a pretty presentation.
- Chill: Cover the pie with the saved plastic lid and refrigerate for at least 6 hours or overnight. This gives the pie time to set up perfectly!
Helpful Tips for the Best Pecan Cream Pie
- Room Temperature Cream Cheese: Ensuring your cream cheese is at room temperature will make it much easier to get a smooth, creamy filling with no lumps.
- Use the Lid for Easy Storage: Most ready-made crusts come with a plastic lid that flips over to create a convenient cover. This is perfect for transporting and storing your pie.
- Stabilize the Pie Crust: Place the foil pie plate inside a glass 9-inch pie plate. This adds stability, making it easier to handle and slice.
Substitutions and Variations
- Different Crusts: Can’t find a pecan crust? Use a classic graham cracker or shortbread crust for a different twist.
- Alternate Sweeteners: Try using honey or agave syrup instead of maple syrup for a different flavor profile.
- Extra Toppings: Drizzle some caramel sauce on top for extra decadence or add chocolate shavings for a touch of richness!
Frequently Asked Questions
Can I use homemade whipped cream instead of store-bought?
Yes! If you prefer homemade whipped cream, simply whip 1 cup of heavy cream with a bit of powdered sugar until it forms stiff peaks, and use it in place of the store-bought whipped topping.
How far in advance can I make this pie?
You can make this pie up to 2 days in advance. Just keep it chilled and covered until you’re ready to serve!
Do I have to use a handheld mixer?
While a handheld mixer makes this process quicker, you can also use a stand mixer or mix everything by hand. Just be sure to mix until smooth to avoid lumps.
Storage Instructions
Store any leftover pecan cream pie in the refrigerator, covered with the plastic lid from the crust packaging. It will keep well for up to 4 days—if it lasts that long!
Whip up this Pecan Cream Pie for a Thanksgiving dessert that will have everyone asking for the recipe! With its creamy texture and rich, nutty flavor, it’s bound to become a favorite.
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Pecan Cream Pie: A No-Bake Thanksgiving Delight
- Total Time: 6 hours 10 minutes
- Yield: 9 servings 1x
- Diet: Vegetarian
Description
Pecan Cream Pie is a rich and creamy no-bake dessert filled with crunchy pecans and a hint of maple syrup. This easy-to-make pie is perfect for Thanksgiving, with a smooth, fluffy filling in a ready-made pecan crust. A holiday treat everyone will love!
Ingredients
- 6 ounces 9-inch ready-made pecan crust
- 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, divided
Instructions
- Remove the plastic lid from the pecan crust, saving it for storage later.
- In a large mixing bowl, beat the cream cheese and brown sugar on medium-low with a handheld mixer until fluffy, about 1 minute.
- Add maple syrup and vanilla extract, beating for another 30 seconds until smooth.
- Fold in 4 ounces of whipped topping until fully incorporated with no streaks.
- Gently fold in ¾ cup of chopped pecans.
- Spread this mixture evenly into the pecan crust.
- Top with remaining whipped topping, spreading to all edges.
- Sprinkle remaining ¼ cup pecans in the center, leaving an inch around the edges.
- Chill for at least 6 hours or overnight to allow the pie to set.
Notes
- Make sure cream cheese is at room temperature for a smoother filling.
- For added stability, place the foil pie pan inside a glass pie plate.
- Use the plastic lid from the crust packaging as a convenient storage cover.
- Prep Time: 10 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approx. 420
- Sugar: 19g
- Cholesterol: 55mg