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
Scale
- 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