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Pecan Cream Pie

Irresistibly Creamy Pecan Cream Pie for Your Holiday Table

This Pecan Cream Pie combines a fluffy texture with the delightful crunch of pecans, making it a perfect no-bake dessert for the holidays.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 9-inch uncooked pie crust Consider using a graham cracker crust for a flavorful twist.
For the Cream Filling
  • 1 cup heavy whipping cream If you're short on time, Cool Whip is a great shortcut.
  • 1/4 cup powdered sugar Make sure any substitute is equally sweet.
  • 2 bars (8 oz each) cream cheese, softened Use full-fat cream cheese for best results.
  • 1/2 cup light brown sugar Pack tightly in the measuring cup for accurate sweetness.
  • 1/4 cup pure maple syrup Avoid pancake syrup for an authentic taste.
  • 1 1/2 cups finely chopped pecans Save some for a lovely topping after filling the pie.

Equipment

  • Mixing bowls
  • Electric mixer
  • Spatula
  • Pie dish

Method
 

Step-by-Step Instructions for Pecan Cream Pie
  1. Preheat your oven to 350°F (175°C) if using a traditional uncooked pie crust. Bake the pie crust according to package instructions or your homemade recipe until golden brown, about 12-15 minutes. Allow it to cool completely on a wire rack.
  2. In a large mixing bowl, pour in 1 cup of heavy whipping cream and add 1/4 cup of powdered sugar. Whip the mixture on medium-high speed until stiff peaks form, about 4-5 minutes.
  3. In a separate mixing bowl, combine 2 bars (8 oz each) of softened cream cheese, 1/2 cup of light brown sugar, and 1/4 cup of pure maple syrup. Blend until completely smooth, about 2-3 minutes.
  4. Gently fold the whipped cream into the cream cheese mixture. Stir in 1 cup of finely chopped pecans.
  5. Spread the creamy pecan filling evenly into the cooled pie crust. Top with remaining chopped pecans. Cover the pie and refrigerate for at least 8 hours—preferably overnight.
  6. Once chilled, serve with a dollop of whipped cream on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 3gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 800IUCalcium: 60mgIron: 0.5mg

Notes

Allow the Pecan Cream Pie to chill for at least 8 hours for the best results. Use room temperature cream cheese for a smoother filling.

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