If you’re looking for a dessert that’s both comforting and impressive, this pecan cream pie hits every note. With its smooth cream cheese filling, fluffy whipped topping, and sweet maple undertones, this no-bake pie tastes like something you’d find in a charming Southern kitchen. It’s the kind of dessert that brings people together, especially around the holidays—but honestly, it’s too good to save just for special occasions.
What makes this pie truly stand out is its luscious texture. You get the richness of cream cheese balanced with the lightness of homemade whipped cream, all sitting inside a flaky crust and crowned with toasty chopped pecans. The maple syrup adds a unique depth of flavor that makes this pie feel a little fancy while still being incredibly easy to make. It requires no baking beyond the crust and can be prepped ahead of time, making it perfect for parties, potlucks, or family dinners.
Serve it cold for the best experience, and don’t be surprised if it disappears faster than you expected. This pecan cream pie is a reliable crowd-pleaser that’s as cozy as it is indulgent.
Pecan Cream Pie
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 16 oz cream cheese, softened
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 1/2 cups chopped pecans
- 1/4 tsp salt
Servings: Makes 8 slices
Instructions:
Blind bake the pie crust according to package or homemade directions, then set aside to cool completely. In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. In a separate bowl, beat the softened cream cheese with brown sugar, maple syrup, and salt until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined. Stir in 1 cup of the chopped pecans. Spoon the filling into the cooled crust and smooth the top. Sprinkle the remaining pecans evenly over the top. Refrigerate for at least 2 hours, or until set. Slice and serve chilled.
Nutritional and Dietary Notes:
This pie is decadent and rich, with a high content of dairy from the cream and cream cheese, so it’s not suitable for those with lactose intolerance unless substitutes are used. The pecans provide healthy fats and some protein, but the dessert is also high in sugar and calories, making it more of a special-occasion indulgence. It contains nuts and dairy, but no gluten in the filling—though the crust may contain gluten unless a gluten-free option is used.
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If you made this pie and loved it, we’d be thrilled to hear about it! Share your experience, your photos, or even a twist you added. Your comments help others feel confident trying the recipe, and they mean the world to us. Thanks for baking with heart!