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.