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Pecan Cream Pie

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a close up shot of a slice of Pecan Cream Pie on a plate
This pecan cream pie is out of this world, featuring a perfectly golden brown crust with a delicate pecan flavor and cream cheese filling.
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Table of Contents
  1. Pecan Cream Pie Ingredients
  2. How to Make This Pecan Cream Pie Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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

a close up shot of a slice of Pecan Cream Pie on a plate

Pecan Cream Pie Ingredients

Pecan Cream Pie raw ingredients on white surface and labeled

You’ll need:

  • 6-ounce (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 Cool Whip 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 This Pecan Cream Pie Recipe

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

OUR RECIPE DEVELOPER SAYS

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 bowl, beat together the softened 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.

cream cheese and brown sugar mixture in a bowl

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.

cool whip folded with the cream cheese mixture in a a bowl

STEP FIVE: Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.

pecans folded with the cool whip mixture in a bowl

STEP SIX: Spread the pecan cream pie filling 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.

cool whip topped on top of the pie and spread on the edges

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. 

pecans garnished on top of the pie

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

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

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.

a close up shot of Pecan Cream Pie with a slice taken out

With plenty of crunchy pecans and creamy filling, this fantastic 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.

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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a close up shot of a slice of Pecan Cream Pie on a plate

Pecan Cream Pie

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This pecan cream pie is out of this world, featuring a perfectly golden brown crust with a delicate pecan flavor and cream cheese filling.
Prep Time 10 minutes
Total Time 6 hours 10 minutes
Servings 9

Ingredients
  

  • 6 ounces 9-inch ready-made pecan crust (I used Diamond brand)
  • 16 ounces cream cheese, room-temperature
  • ½ cup light brown sugar
  • 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.

Nutrition

Calories: 475kcal | Carbohydrates: 40g | Protein: 6g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 258mg | Potassium: 199mg | Fiber: 2g | Sugar: 27g | Vitamin A: 702IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 1mg
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    • Lexus Monroe, Editorial Assistant says

      Hi, Nana – we haven’t tried this recipe with one block of cream cheese, so I’m not sure how it would turn out.