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Pecan Cream Pie Recipe

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4.5 from 70 reviews

A luscious Pecan Cream Pie featuring a smooth cream cheese and whipped cream filling sweetened with brown sugar and maple syrup, layered with crunchy pecans in a classic baked pie crust. This no-bake filling recipe is chilled for a creamy, decadent dessert topped with whipped cream and pecan garnish.

Ingredients

Pie Crust

  • 1 9-inch pie crust, homemade or storebought, baked and cooled

Filling

  • 1 cup heavy whipping cream (238 g)
  • ¼ cup confectioner's sugar (31 g)
  • 2 packages cream cheese, softened (16 ounces / 454 g total)
  • ½ cup light brown sugar, packed (100 g)
  • ¼ cup pure maple syrup (79 g)
  • 1 ½ cups pecans, finely chopped, divided (163.5 g)

Topping

  • 8 ounces whipped cream, for topping

Instructions

  1. Prepare whipped cream: In a large mixing bowl, combine the heavy whipping cream and confectioner's sugar. Using a hand mixer on medium speed, whip the cream until stiff peaks form. Set aside.
  2. Mix cream cheese base: In another large bowl, add the softened cream cheese, light brown sugar, and pure maple syrup. Beat with a hand mixer on medium speed until the mixture is fully combined and smooth.
  3. Combine mixtures: Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
  4. Add pecans: Fold in 1 cup of the finely chopped pecans into the cream mixture evenly.
  5. Fill pie crust: Spoon the filling into the cooled baked pie crust and smooth the top evenly with a spatula.
  6. Chill pie: Place the pie in the refrigerator to chill for at least 4 hours; preferably overnight for best set and flavor development.
  7. Add whipped cream topping: Spread the reserved 8 ounces of whipped cream over the chilled pie in a smooth, even layer.
  8. Garnish and serve: Sprinkle the remaining ½ cup of chopped pecans evenly on top of the whipped cream before serving.

Notes

  • Use a pre-baked pie crust for best texture; blind bake if making crust from scratch.
  • Ensure cream cheese is softened to room temperature to avoid lumps in the filling.
  • For extra flavor, toast pecans lightly before chopping and folding into the filling.
  • Chilling overnight allows the pie to set perfectly and the flavors to meld.
  • Substitute pure maple syrup with honey or corn syrup if preferred.
  • Use fresh whipped cream or canned for topping depending on convenience.

Find it online: https://lovelycooks.com/pecan-cream-pie-recipe/