This glorious Pecan Cream Pie Recipe is a homemade pie crust filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. It is as impressive in appearance as it is in flavor! It might be the perfect alternative to a more traditional pecan pie on your Thanksgiving menu! If you love the rich, creamy, and nutty goodness of this pecan cream pie, you will want to try my Peanut Butter Cream Pie, too!
Ingredients & Substitutions
- Pie Crust: For this recipe, bake the pie crust and let it cool before filling. I have a wonderful no-fail pie crust recipe that is perfect for both hot and cold pies (like this one). Or, check out my all-butter pie crust, another delicious option. A store-bought crust would also work; bake it according to package instructions. Or, switch it up and use a graham cracker crust or a pecan pie crust.
- Heavy Whipping Cream: The heavy whipping cream (heavy cream) is mixed with confectioners’ sugar (powdered sugar) until stiff peaks form. Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape.
- Cream Cheese: Two packages of cream cheese form the base of the filling. Make sure it is at room temperature (softened) before using.
- Brown Sugar: The light brown sugar makes the pie sweet and adds a little caramel flavor, making it taste even better. The moisture in brown sugar also helps make the filling creamy.
- Maple Syrup: For the most authentic maple flavor, look for pure (real) maple syrup. I like how it adds a little depth to the filling.
- Pecans: We can’t forget about the pecans in a pecan cream pie! I added about a cup to the filling. Then, I saved the remaining pecans for the topping. For a sweet touch (literally) try the dessert with candied pecans!
- Whipped Cream: For the most luscious whipped cream topping, make it yourself! Otherwise, use an 8-ounce tub of store-bought whipped cream (like Cool Whip). I love that the topping is about as thick as the filling!
Can I Toast The Pecans?
Sure! Toasting pecans is optional, but I like how toasted pecans have a more pronounced flavor. To toast pecans, spread the nuts out onto a baking sheet in a single layer. Bake for about 8-10 minutes at 350°F, stirring halfway through. Let the toasted pecans cool before using them in the pie filling or as a topping.
How To Store Pecan Cream Pie
Once chilled and set, store the pecan cream pie in the refrigerator, covered. It will last up to 2-3 days. For longer storage, freeze the pie.
Can I Freeze Pecan Cream Pie?
Yes, you can freeze pecan cream pie. To freeze the pie, I recommend freezing it without the whipped cream topping. I add that (plus the rest of the pecans) when ready to serve. Once the pie has chilled, wrap it in plastic wrap and aluminum foil. Store it in the freezer for up to a month or so. When ready to enjoy, let the cream pie thaw in the refrigerator overnight. Then, add the whipped cream and chopped pecans for serving.
Pecan Cream Pie Recipe
Ingredients
- 1 9-inch pie crust, homemade or storebought, baked and cooled
- 1 cup (238 g) heavy whipping cream
- ¼ cup (31 g) confectioner's sugar
- 2 packages (8 ounces each) cream cheese, softened
- ½ cup (100 g) light brown sugar, packed
- ¼ cup (79 g) pure maple syrup
- 1 ½ cups (163.5 g) pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
Instructions
- To a large mixing bowl, add heavy whipping cream and confectioners' sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
- To another large bowl, add cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
- Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
- Fold in 1 cup of the chopped pecans.
- Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
- Place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
- Spread the whipped cream over the chilled cheesecake in a smooth layer.
- Evenly sprinkle the remaining ½ cup of pecans on top of the pie before serving.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
What the Test Kitchen had to say about this recipe:
Autumn
This pecan cream pie is a dream! The filling is so rich and creamy with just the right hint of maple, and the chopped pecans add a great crunch.
Elizabeth
This is delicous! I am not always a huge fan of a classic pecan pie, so this is a wonderfully creamy alternative!
Bella
I was surprised by how simple this was to make! The cream cheese filling is super smooth and not too sweet, and the pecans add an amazing texture.
Annabelle
I like this as a substitute for (or an addition to) a traditional pecan pie at Thanksgiving.
Selena
If you’re a fan of pecan pie but want something lighter, this is it! It’s rich and creamy without being too dense. Perfect as a no-bake option for a pecan pie lover!
My family’s not fans of maple syrup, can I substitute something else.
I’m going to make a somewhat controversial statement here and say I hate, hate, hate, loathe entirely maple syrup. I love the rest of the concept of this pie though. Think I could substitute either honey or corn syrup?
Honey is a great substitution for maple syrup, it may change the flavor profile from the original recipe but that is what you’re trying to achieve anyways