Irresistible Pecan Cream Pie – A Dreamy, No-Fuss Dessert
Imagine the perfect Southern-inspired dessert — buttery crust, luscious cream cheese filling, and a sprinkle of toasted pecans that adds just the right amount of crunch. That’s what makes this Pecan Cream Pie so irresistible. It’s rich, velvety, and refreshingly cool — the kind of dessert that doesn’t need to be baked but still feels indulgent enough for the holidays.
Unlike a traditional pecan pie that’s sticky and syrupy, this one is silky, creamy, and chilled to perfection. It’s ideal for Thanksgiving, Christmas, potlucks, or anytime you crave a no-fuss dessert that looks elegant without all the effort.
Why You’ll Love This Recipe
- No-Fuss Preparation – No complicated steps or long bake times.
- Creamy & Crunchy – A perfect balance of smooth cream cheese filling and nutty pecans.
- Make-Ahead Friendly – Sets beautifully in the fridge for easy serving later.
- Show-Stopping Presentation – Looks bakery-worthy with minimal work.
- Perfect for Holidays – Ideal for Thanksgiving, Christmas, and other special occasions.
Equipment
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- 9-inch pie dish
- Hand whisk
Ingredients
- 1 (9-inch) unbaked pie crust
- 1 cup heavy whipping cream
- ⅓ cup powdered sugar
- 2 (8 oz) packages cream cheese, softened
- ½ cup light brown sugar
- ¼ cup pure maple syrup
- 1½ cups finely chopped pecans (divided)
- ¼ teaspoon salt
Optional: warm caramel or extra maple syrup for drizzling before serving
Step-by-Step Instructions
1. Bake the Crust
- Blind bake the pie crust according to package instructions.
- Cool completely before adding the filling.
2. Whip the Cream
- In a medium bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
- Set aside.
3. Make the Filling
- In a large bowl, beat softened cream cheese, brown sugar, maple syrup, and salt until silky smooth.
4. Combine & Fold
- Gently fold whipped cream into the cream cheese mixture until fully incorporated.
- Stir in 1 cup of chopped pecans.
5. Assemble the Pie
- Pour the creamy filling into the cooled pie crust.
- Smooth the top and sprinkle remaining pecans evenly over the surface.
6. Chill & Serve
- Refrigerate for at least 2 hours, or overnight for best texture.
- Drizzle with caramel or maple syrup before serving, if desired.
Serving Suggestions
- Holiday Favorite: Serve chilled at your Thanksgiving or Christmas dinner table.
- Brunch Treat: Pairs beautifully with coffee or hot chocolate.
- Sweet Finish: Add a dollop of whipped cream and drizzle of caramel for presentation.
Pro Tips
- Use Full-Fat Cream Cheese: It gives the filling that rich, creamy texture.
- Chill Time Matters: The longer it chills, the firmer and easier to slice it becomes.
- Toasted Pecans: For extra flavor, lightly toast pecans before mixing them in.
- Maple Syrup Upgrade: Real maple syrup gives the filling depth and warmth — don’t skip it!
Storage
- Refrigerate: Store covered for up to 4 days.
- Freeze: Freeze tightly wrapped for up to 1 month. Thaw in the fridge before serving.
FAQ
Q: Can I use a graham cracker crust instead of a pastry crust?
Yes! A graham cracker or cookie crust adds a delicious buttery sweetness.
Q: Can I make this ahead of time?
Absolutely — this pie actually tastes better the next day once it’s fully set.
Q: Can I use whipped topping instead of whipping cream?
Yes, substitute 2 cups of Cool Whip if preferred for an easier version.
Irresistible Pecan Cream Pie – A Dreamy, No-Fuss Dessert
Ingredients
Equipment
Method
- Blind bake crust per package directions; cool completely.
- Beat heavy whipping cream with powdered sugar until stiff peaks form; set aside.
- In a large bowl, beat cream cheese, brown sugar, maple syrup, and salt until smooth.
- Fold whipped cream into cream cheese mixture; stir in 1 cup pecans.
- Pour into crust, smooth top, and sprinkle remaining pecans.
- Chill at least 2 hours or overnight before serving.
- Optional: Drizzle caramel or maple syrup before serving.
Notes