Creamy, nutty, and oh-so-satisfying, this Pecan Cream Pie combines cream cheese, maple syrup, whipped cream, and toasted pecans for a dessert you’ll love.
Have you ever had a dessert that instantly felt like home? For me, that’s Pecan Cream Pie. I still remember the first time I tasted it. It was at one of those big family gatherings—you know, the kind where there’s a table groaning under the weight of every dessert imaginable. My aunt, the self-proclaimed pie queen, brought out this beauty, and everyone suddenly forgot about the other desserts.
When I took my first bite, it was like magic—creamy, slightly sweet, with the perfect crunch from the pecans. I was hooked. I asked for the recipe on the spot, and of course, my aunt gave me the look. You know, the one that says, “Nice try, but this is my secret weapon.”
Years later, I finally figured it out (through some trial and error—and maybe a little bribery). Now, I make it for every holiday or whenever I feel like treating myself. And here’s the thing: it’s so simple, you’ll look like a dessert wizard without breaking a sweat. Trust me, if I can make this pie, so can you.
Why You’ll Love This Pecan Cream Pie Recipe?
- Perfectly Balanced: The creamy filling and crunchy pecans hit all the right notes.
- Maple Syrup Goodness: A hint of maple adds depth without overpowering the pie.
- No-Bake Filling: Once the crust is ready, you’re just mixing, folding, and chilling.
- Fancy Yet Easy: It looks like it belongs in a bakery window, but you don’t need to be a pastry chef to pull it off.
- Crowd-Pleaser: Even people who “don’t like pie” (weirdos, right?) will devour this.
Ingredient Notes:
Here’s why these ingredients make this pie a star—and how to tweak them if needed:
- Pie Crust: Blind baking ensures the crust stays crisp. Store-bought or homemade works, but if you’re feeling adventurous, a graham cracker crust adds a nice twist.
- Heavy Whipping Cream: Whip it until stiff peaks form for a filling that’s light and dreamy.
- Powdered Sugar: Sweetens the whipped cream without the gritty texture of granulated sugar.
- Cream Cheese: The star of the filling. Let it soften to avoid those annoying lumps.
- Light Brown Sugar: Adds a subtle caramel note that pairs beautifully with the pecans.
- Maple Syrup: Use the real stuff—trust me, it’s worth it.
- Toasted Pecans: Toasting them brings out their natural sweetness and adds a depth of flavor you can’t skip.
- Salt: Just a pinch to balance the sweetness and enhance all the flavors.
How To Make Pecan Cream Pie?
This Pecan Cream Pie is as easy as it is delicious. Here’s how to make it:
- Prepare the Crust
Start by blind baking your 9-inch pie crust. This ensures it doesn’t get soggy once the filling is added. Let it cool completely before you start the filling.(Pro Tip: Don’t have pie weights? Use dried beans or rice to keep the crust flat while baking.) - Whip the Cream
In a large bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. This is the part where you feel like a pro—just don’t overdo it, or you’ll end up with butter. - Make the Filling
In another bowl, mix the softened cream cheese, brown sugar, maple syrup, and salt. Beat until the mixture is smooth and creamy. Take your time here—lumpy filling is no one’s favorite. - Combine the Layers
Gently fold the whipped cream into the cream cheese mixture. Stir in 1 cup of the toasted pecans. The key here is to fold, not stir, so you keep that lovely fluffy texture. - Assemble the Pie
Spread the filling evenly into the cooled crust. Sprinkle the remaining pecans on top—it makes the pie look fancy without any extra effort. - Chill and Serve
Cover the pie and let it chill in the fridge for at least two hours. This step is crucial—it gives the flavors time to meld and the filling time to set. When you’re ready, slice it up and bask in the compliments.
Storage Options:
Got leftovers? Lucky you! Store the pie in the fridge, covered, for up to four days. If you’re making it ahead, it actually tastes better the next day—something about those flavors coming together overnight. Freezing? Totally doable. Wrap the pie tightly in plastic wrap and foil, and freeze for up to a month. Thaw in the fridge overnight before serving.
Want To Save This Recipe?
Variations and Substitutions:
Want to mix things up? Here are some ideas:
- Graham Cracker Crust: Adds a sweet, crumbly base that pairs beautifully with the creamy filling.
- Chocolate Chips: Stir in mini chocolate chips for a fun twist.
- Caramel Drizzle: Drizzle caramel sauce on top for extra decadence.
- Nut Alternatives: Not a pecan fan? Swap them out for walnuts or almonds.
- Gluten-Free Crust: Use a gluten-free pie crust to make this dessert accessible for everyone.
What to Serve with Pecan Cream Pie?
This pie is a showstopper on its own, but pairing it with the right sides can take it over the top:
- Vanilla Ice Cream: Because more creaminess is always a good idea.
- Fresh Berries: Strawberries or raspberries add a tart, refreshing contrast.
- Hot Coffee or Tea: A warm drink perfectly balances the pie’s sweetness.
- Whipped Cream: Because, honestly, why not?
Frequently Asked Questions:
Can I make this pie ahead of time?
Yes! It’s even better after chilling overnight, so it’s a great make-ahead dessert.
Do I have to toast the pecans?
You don’t have to, but trust me, it makes a huge difference in flavor and texture.
Can I use imitation maple syrup?
You could, but real maple syrup adds a richness that’s hard to beat.
So, what do you think? Ready to make this creamy, nutty masterpiece? Whether you stick to the recipe or add your own twist, I’d love to hear how it turns out. Let’s chat in the comments—happy baking!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Pecan Cream Pie
Ingredients
- 1 9- inch pie crust unbaked
- 1 c heavy whipping cream
- 1/3 c powdered sugar
- 2 8 ounces packages cream cheese, softened
- 1/2 c light brown sugar
- 1/4 c pure maple syrup
- 1 1/2 c pecans finely chopped
- 1/4 tsp salt
Instructions
- Start by blind baking the 9-inch pie crust as instructed and let it cool down.
- For the whipped cream, beat the whipping cream and powdered sugar together in a bowl until stiff peaks form.
- In another bowl combine the cream cheese, brown sugar, maple syrup and salt. Mix until you achieve a smooth consistency, for the cream cheese filling.
- Gently fold in the whipped cream into the cream cheese mixture. Add 1 cup of pecans. Stir everything together.
- Once done spread this delicious filling onto the crust and sprinkle with the remaining pecans.
- Refrigerate, for 2 hours or until it sets nicely.
- Savor this treat!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
18 Responses
Hello. Your pie looks delicious. Can you please clarify your recipe for me? The pictures look like the pie is two separate layer, but as the recipe is written there is only one layer. Does the whipped cream layer get mixed into the cream cheese mixture or is it layered on top of the cream cheese mixture? Thank you.
Hi Megan, thank you for reaching out and for the compliment on the pie. I’d be happy to clarify. The recipe is indeed for a pie with only one layer. The whipped cream is meant to be folded into the cream cheese mixture, not layered separately. By doing this, it creates a single, fluffy layer of filling that includes both the whipped cream and the cream cheese, along with the pecans. The confusion arose from an incorrect photo that showed two layers; however, the correct photo now shows the pie as it should be according to the recipe – with one delicious layer of combined whipped cream and cream cheese mixture, topped with pecans for added texture and flavor. I hope you enjoy making and eating the pie!
In the pictures, it looks like there is a layer of something between the cream cheese/whipped cream layer and the chopped pecans. Is something missing from the recipe?
Hello Betsy, the photo you saw with what appeared to be an additional layer was incorrect and not representative of the recipe. It has since been updated to accurately reflect the pie. There is no separate layer between the cream cheese/whipped cream mixture and the chopped pecans. The recipe is complete: the mixture that you spread onto the pie crust should be a blend of the whipped cream and cream cheese mixture, with pecans mixed in. The additional pecans are sprinkled on top for decoration and a bit of crunch. There are no missing ingredients or steps; the pie should set as a single, creamy layer with a topping of pecans. I hope this helps!
This recipe looks divine! I noticed that the picture shows two layers. Is the top layer in picture whipped cream or cool whip?
Hi Connie, I’m glad you like the look of the recipe! The picture previously showed two layers by mistake, but it has been updated now. The pie actually has just one layer, which is a rich blend of the whipped cream folded into the cream cheese mixture, along with pecans. There’s no separate layer of whipped cream or cool whip on top. The filling itself should be light and fluffy from the whipped cream being incorporated into it. The pecans sprinkled on top give it a lovely texture and presentation. Enjoy your baking!
These instructions make no sense to me, help! How is the whipped cream mixture folded into the cream cheese mixture, but they are clearly defined layers on the finished product. Am I reading wrong?
Hello Kelly, I understand the confusion. The recipe instructions are for a Pecan Cream Pie with a single creamy layer that is a combination of whipped cream and a cream cheese mixture. When the recipe refers to folding the whipped cream into the cream cheese mixture, it’s actually creating one homogenous mixture, not separate layers. The pecans are added to this mixture and then the combined filling is spread into the crust, which should result in a single, creamy layer topped with pecans. The photo you saw with two layers was mistakenly posted and has now been corrected to show the actual pie which has only one layer. I hope this clears things up!
Was wandering does this pie freeze well?
Yes, the Pecan Cream Pie freezes well. Wrap it tightly in plastic wrap or aluminum foil and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before serving. The texture might change slightly but it should still taste great. Enjoy!
Can you substitute cool whip for the heavy cream and powered sugar?
Yes, you can substitute Cool Whip for the combination of heavy cream and powdered sugar in the Pecan Cream Pie recipe. This substitution is straightforward and can make the preparation process simpler.
Can you use cool whip instead of cream and sugar?
Yes, Jaimee, you can use Cool Whip as a substitute for heavy whipping cream and powdered sugar in the Pecan Cream Pie recipe. Cool Whip is a whipped topping that already contains sweeteners, so it eliminates the need to add extra sugar. Here’s how you can adapt the recipe using Cool Whip:
Quantity of Cool Whip: Typically, 1 cup of heavy whipping cream yields about 2 cups of whipped cream when beaten. Since Cool Whip is already whipped and sweetened, you can use an equivalent amount, which would be about 2 cups of Cool Whip.
Mixing with Cream Cheese: Proceed with preparing the cream cheese mixture as per the recipe (cream cheese, brown sugar, maple syrup, and salt). Once this mixture is smooth, gently fold in the Cool Whip instead of the homemade whipped cream.
Consistency and Taste: Keep in mind that Cool Whip may have a slightly different texture and sweetness level compared to homemade whipped cream. The final consistency of the pie filling might be a bit lighter with Cool Whip.
Refrigeration: Follow the same instructions for refrigeration to allow the pie to set.
This substitution should work well and can be a convenient option if you prefer not to make whipped cream from scratch. Enjoy your pie making!
Hello, definitely going to try this recipe. Would it be easy to create this with mini pie shells for individual servings??
Certainly, Norma! It’s quite feasible to adapt the Pecan Cream Pie recipe for individual servings using mini pie shells. Here’s how you can do it:
Mini Pie Shells: You’ll need to use mini pie shells instead of a single 9-inch crust. These can be store-bought or homemade. If they’re unbaked, follow the same blind baking process as for the larger crust, just reduce the baking time accordingly.
Filling Preparation: Prepare the filling as per the recipe. Since you are making individual servings, you might not need to use all of the filling, depending on the number and size of your mini pie shells.
Filling the Mini Pies: Spoon the filling into each mini pie shell. Be careful not to overfill; leave a little space at the top.
Pecan Topping: Sprinkle the top of each mini pie with chopped pecans. You can adjust the quantity of pecans based on the size of the pies.
Refrigeration: As these are mini pies, they might set a bit quicker than a large pie. Check them after 1 to 1.5 hours in the refrigerator.
Serving Size: This adjustment will likely create more servings, which is great for parties or gatherings where guests can enjoy their own individual pie.
Enjoy baking and serving these delightful mini pecan cream pies!
This is a lovely, delicately flavored pie. We really enjoyed it! I liked that it was creamy and decadent while not being as cloyingly sweet as the original pecan pie. I would almost call it a butter pecan pie, except there is no butter in it.
I found this an easy recipe to follow. However, I found by using cool whip instead of making my own, it’s no where near sweet enough (and I LOVE sweet). I had enough left over after the first crust to make a second but in that one I added some caramel dip that I had left over. Added the needed sweetness and a little bit of depth. Next time I make this, I will add some additional brown sugar.