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Pecan Cream Pie

Slice of pecan cream pie topped with whipped cream and pecans on a white plate with a gold fork.
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This pecan cream pie is a rich, no-bake dessert featuring a creamy filling made from cream cheese, whipped cream, maple syrup, and toasted pecans, all nestled in a buttery graham cracker crust. Perfect for holidays, potlucks, or any sweet craving.

Ingredients

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  • 8 oz cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup pure maple syrup
  • 1/4 cup light brown sugar
  • 1 tsp vanilla extract
  • 1 cup chopped toasted pecans
  • 1 graham cracker pie crust (9-inch)
  • Optional: extra chopped pecans or caramel drizzle for topping

Instructions

  1. In a mixing bowl, beat the softened cream cheese until smooth.
  2. In a separate bowl, whip the heavy cream until soft peaks form.
  3. Gently fold the whipped cream into the cream cheese until well combined.
  4. Add maple syrup, brown sugar, and vanilla extract. Mix until fully incorporated.
  5. Stir in the chopped toasted pecans evenly.
  6. Pour the mixture into the prepared graham cracker crust and smooth the top.
  7. Refrigerate for at least 4 hours, or overnight, until fully set.
  8. Top with additional pecans or caramel before serving, if desired.

Notes

  • Use cold heavy cream for better whipping results.
  • For a firmer filling, chill overnight.
  • You can substitute coconut cream for a dairy-free version.
  • Store in the fridge for up to 4 days.
  • Freeze un-topped pie for up to 1 month; thaw overnight in the fridge.

Nutrition

Find it online: https://recipeeasily.com/pecan-cream-pie-recipe/