Pecan Cream Pie

Table of Contents

1. Pecan Cream Pie Ingredients
2. Substitutions And Additions
3. How To Make This Pecan Cream Pie Recipe
4. How To Serve
5. Storage
6. Why We Love This Recipe
7. More Recipes You’ll Love
8. JUMP TO RECIPE

I’m not sure there’s anything better in the world than a slice of delicious pecan cream pie. The rich filling, the crispy crust, and the sweet, nutty flavor of pecans combine to create an amazing dessert experience.

Pecan Cream Pie Ingredients

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 two to three 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 This Pecan Cream Pie Recipe

Let’s dive into making the delightful filling, adding it to the crust, and serving this yummy pie.

STEP ONE: Remove the plastic lid from the ready-made pecan crust. 

STEP TWO: Beat together the softened cream cheese and light brown sugar for one minute or until fluffy and smooth.

Use a large bowl with a handheld mixer at medium-low speed.

STEP THREE: Add the maple syrup and vanilla extract to the beaten cream cheese 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 three-quarters of a 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 filling evenly in the ready-made pecan crust.

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 quarter cup of toasted finely chopped pecans. 

STEP NINE: Chill for six hours, or up to overnight, to allow the pecan cream pie to set up fully.

How To Serve

This creamy sweet pie would be a great addition to any Thanksgiving table alongside our amazing crustless pumpkin pie recipe.

Serve it with a scoop of vanilla ice cream for a delightful way to finish off a special occasion meal.

We have plenty more no-bake recipes that will make adding dessert to your meal simple.

Our no-bake lemon pie and no-bake Oreo cheesecake are both decadent treats you will enjoy.

Storage

We’ll guide you on how to store this delightful dessert, whether you’re planning ahead for an event or enjoying it over several days.

MAKE AHEAD: If you’d like to prepare your pie in advance, you’re in luck! This pie can be made ahead of time to save you the hassle on busy days.

Once your pie is fully prepared and has set, wrap it tightly in plastic wrap or aluminum foil.

Store it in the refrigerator for up to two to three days before serving. Making it ahead allows the flavors to meld, resulting in an even more decadent dessert.

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 four 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.

Why We Love This Recipe

DECADENT CREAMINESS: This pie boasts a velvety, creamy filling that melts in your mouth with each bite. The combination of cream cheese, brown sugar, and pure maple syrup creates a luxurious texture that’s simply irresistible.

CRUNCHY PECAN DELIGHT: Toasted pecans, both inside the filling and on top as a garnish, provide a delightful contrast in texture. They add a satisfying crunch and a rich, roasted taste that complements the creamy filling.

MAKE-AHEAD CONVENIENCE: This recipe is not only delicious but also convenient. You can make the pie ahead of time, allowing the flavors to meld and intensify.

With plenty of crunchy pecans and creamy filling, this fantastic pecan cream pie puts a delicious spin on traditional pecan pie. It’s the perfect way to enjoy a little something sweet after your Thanksgiving meal.

More Recipes You’ll Love

• Strawberry Cheesecake Pie
• Peanut Butter Pie
• Oreo Pie
• Caramel Apple Pie
• Pecan Pie
• Pie Crust