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Pecan Cream Pie

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.
Prep Time 10 mins
Chill Time 6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine American
Servings 9
Calories 475 kcal


  • 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


  • 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.


  • 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.


Calories: 475kcalCarbohydrates: 40gProtein: 6gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gCholesterol: 51mgSodium: 258mgPotassium: 199mgFiber: 2gSugar: 27gVitamin A: 702IUVitamin C: 0.1mgCalcium: 101mgIron: 1mg