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Pecan Cream Pie
Pecan cream pie is a luscious no-bake dessert featuring plenty of crunchy pecans and creamy filling. The perfect addition to your Thanksgiving desserts!
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Pecan cream pie is rich and creamy with plenty of sweet, nutty pecans. A yummy new twist on a traditional pecan pie, this rich no-bake dessert is a delight to serve for Thanksgiving or any fall gathering.
If you love pecan desserts then you’ll also want to make Pecan Pie Bars, Pecan Pie Cheesecake, and Pecan Pie Balls.
Pecan Cream Pie Ingredients
You will need:
- 6 ounces 9-inch ready-made pecan crust (I used Diamond brand)
- 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, I used Fisher brand, divided
Substitutions and Additions
CRUST: I love using the ready-made pecan nut crust for this no-bake pie. They are sturdier than the ready-made graham cracker crusts and add an extra punch of pecan flavor to this pie. You can certainly use a graham cracker crust as a substitute for this recipe if you desire.
PECANS: I like using the Fisher brand finely chopped and toasted pecans as a quick and easy shortcut for this and other recipes. If you have whole pecans, you can lightly toast them in a dry skillet on medium-low heat for 2 to 3 minutes or just until lightly toasted. Keep an eye on them, as the oils from the nuts can burn quickly. You can finely chop the toasted pecans once they cool to use for this recipe.
MAPLE SYRUP: You will want to make sure you use pure maple syrup and not pancake syrup in this no-bake dessert, as they are not the same. I like to keep a bottle of grade-A amber pure maple syrup in my refrigerator to use for this recipe.
CREAM CHEESE: I always use full-fat cream cheese when making no-bake pies like this pecan cream pie. I also like to use good quality cream cheese as I find that it sets up and tastes much better than the low (or non) fat versions.
How to Make Pecan Cream Pie
STEP ONE: Remove the plastic lid from the ready-made pecan crust.
PRO TIP: You will want to save the lid as it can be flipped over and used as a storage lid for your creamy pecan pie.
STEP TWO: In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
PRO TIP: Make sure your cream cheese is at room temperature, so you don’t have lumps in your creamy filling.
STEP THREE: To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
STEP FOUR: Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
STEP FIVE: Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
STEP SIX: Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
PRO TIP: We’d recommend placing the pie crust and foil plate inside a glass 9-inch pie plate for added stability and easier transport.
STEP SEVEN: Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
STEP EIGHT: Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
STEP NINE: Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
PRO TIP: You can slice and serve this pecan cream pie once it has fully chilled.
How to Serve Pecan Cream Pie
This unique pecan cream pie would be the perfect addition to a holiday dessert table. No-bake recipes make adding dessert to your meals simple. Serve it with a scoop of vanilla ice cream on the side and a mug of pumpkin spice latte or hot chocolate.
Storage
IN THE FRIDGE: You can use the plastic lid from the ready-made pie crust as a lid for the pie. This pecan cream pie can be stored in the refrigerator for up to 4 days.
IN THE FREEZER: You can freeze this pie for up to three months. Wrap it well with plastic wrap before storing it in the freezer.
Pecan cream pie is a luscious no-bake dessert featuring plenty of crunchy pecans and creamy filling. This yummy cream pie delivers a sweet pecan flavor but with a thick and fluffy texture. Rich pecan cream pie is the perfect addition to your Thanksgiving or fall dessert menu.
FREQUENTLY ASKED QUESTIONS
Can I make this cream pie ahead of time?
Since this pecan cream cheese pie needs to be chilled for about 6 hours, it is best to make it a day ahead to give it time to chill.
Can I freeze this cream cheese pecan pie recipe?
This great dessert will keep in the freezer for up to three months.
Can I make my own pie crust?
If you have a preferred homemade recipe for pecan crust, you can easily make your own.
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Pecan Cream Pie
Pecan cream pie is a luscious no-bake dessert featuring plenty of crunchy pecans and creamy filling. The perfect addition to your Thanksgiving desserts!
Ingredients
- 6 ounces 9-inch ready-made pecan crust I used Diamond brand
- 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 I used Fisher brand, divided
Instructions
- Remove the plastic lid from the ready-made pecan crust. You will want to save this as it can be flipped over and used as a storage lid for your pie.
- In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
- To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
- Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
- Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
- Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
- Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
- Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
- Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
Notes
You will want to save the lid as it can be flipped over and used as a storage lid for your creamy pecan pie.
Make sure your cream cheese is at room temperature, so you don’t have lumps in your creamy filling.
We’d recommend placing the pie crust and foil plate inside a glass 9-inch pie plate for added stability and easier transport.
You can slice and serve this pecan cream pie once it has fully chilled.
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