Pecan Cream Pie
This Pecan Cream Pie is a brilliant, no-bake (well, mostly!) alternative to the traditional sugary-sweet corn syrup version. It has the silky, tangy texture of a cheesecake but is lightened up with homemade whipped cream and the earthy, autumnal notes of maple syrup. By using finely chopped pecans throughout the filling, you get that signature nutty crunch in every single forkful.
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Pecan Cream Pie
Ingredients:
| Ingredient | Amount |
| Cream cheese, softened | 2 (8 oz) packages |
| Pecans, finely chopped | 1 1/2 cups |
| Heavy whipping cream | 1 cup |
| Light brown sugar | 1/2 cup |
| 9-inch pie crust, unbaked | 1 |
| Pure maple syrup | 1/4 cup |
| Powdered sugar | 1/3 cup |
| Salt | 1/4 teaspoon |
How To Make Pecan Cream Pie:
Step 1: The Crust: Blind bake your pie crust according to the package directions.
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Step 2: Whip the Cream: In a chilled small bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Set this aside—this is what makes the pie light and airy.
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Step 3: The Creamy Base: In a separate large bowl, beat the softened cream cheese, brown sugar, salt, and maple syrup. Continue mixing until the brown sugar has mostly dissolved and the mixture is perfectly smooth and creamy.
Step 4: Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Once combined, fold in 1 cup of the finely chopped pecans.
Step 5: Assemble and Chill: Spread the filling into your cooled pie crust and smooth the top. Sprinkle the remaining 1/2 cup of pecans over the surface. Refrigerate for at least 2 hours, though overnight is best to ensure the pie slices cleanly.
