Description

If you're looking for a dessert that’s rich, creamy, nutty, and irresistibly indulgent—look no further. This Pecan Cream Pie is the ultimate twist on a traditional favorite. Imagine the comforting flavor of buttery pecan pie combined with the velvety smoothness of a cream pie—all nestled in a golden, flaky crust. No need for complicated baking techniques or a candy thermometer—this recipe is refreshingly simple and guaranteed to become a family classic.

Unlike the traditional baked pecan pie, which leans heavily into syrupy sweetness, this version is balanced with tangy cream cheese, light whipped cream, and just the right amount of maple and brown sugar. It’s cool, creamy, and features that signature crunch from toasted pecans in every bite. Perfect for Thanksgiving, Sunday supper, or whenever you're in the mood for a crowd-pleasing dessert that feels fancy but is secretly easy to make.

Ingredients

• For the pie crust:
• 1 unbaked 9-inch pie crust (store-bought or homemade)
• For the filling:
• 1 cup heavy whipping cream
• ⅓ cup powdered sugar
• 16 oz cream cheese, softened to room temperature
• ½ cup brown sugar (light or dark)
• ¼ cup pure maple syrup
• ¼ tsp salt
• 1½ cups pecans, chopped (divided: 1 cup for filling, ½ cup for topping)

Preparation Method

Blind Bake the Crust:
Preheat your oven according to your crust package or recipe instructions. Line the unbaked pie crust with parchment paper and fill it with pie weights or dried beans. Bake until golden and crisp—about 10–12 minutes for store-bought. Let it cool completely before filling.

Whip the Cream:
In a chilled mixing bowl, beat the heavy cream with the powdered sugar until stiff peaks form. This creates the fluffy base of your filling. Set aside in the refrigerator.

Make the Cream Cheese Mixture:
In a large bowl, beat the softened cream cheese with brown sugar, maple syrup, and salt until completely smooth and creamy. Scrape down the sides as needed to eliminate lumps.

Combine the Fillings:
Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to keep the filling light and airy. Stir in 1 cup of the chopped pecans to create that rich, nutty texture throughout the pie.

Assemble the Pie:
Spoon the creamy filling into the cooled crust and spread evenly. Sprinkle the remaining ½ cup of pecans over the top for added crunch and a beautiful finish.

Chill & Serve:
Refrigerate the pie for at least 2 hours before serving—overnight is even better. The flavors will develop, and the filling will firm up for the perfect slice.

Tips and Conclusion

For an extra layer of flavor, lightly toast your pecans before adding them to the filling and topping. Just place them on a baking sheet in a 350°F (175°C) oven for 5–7 minutes—watch closely to avoid burning. Want to go all out? Drizzle a little warm maple syrup or a dusting of cinnamon over each slice before serving.

This pie is naturally no-bake once the crust is prepared, making it perfect for holidays or hot days when you want something sweet but don’t want to heat up the kitchen.

This Pecan Cream Pie is a dream come true for dessert lovers—sweet, creamy, crunchy, and buttery all at once. It’s simple to prepare but feels completely special, making it the kind of recipe you'll turn to again and again. Whether you’re hosting a dinner party or just indulging in a quiet slice with coffee, this pie delivers pure satisfaction.

Craving more creamy desserts? Don’t miss our No-Bake Peanut Butter Pie, Maple Walnut Cheesecake Bars, or Caramel Apple Cream Tart. Share your slice with us—we love seeing what you’re baking!