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Pecan Cream Pie
Donna

Pecan Cream Pie

A luscious, no-bake pie (aside from the crust) with a rich cream cheese and whipped cream filling, studded with sweet pecans and kissed with maple syrup. Perfect for holiday gatherings or as a make-ahead dessert for any special occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Refrigerate to set 2 hours
Total Time 30 minutes
Servings: 8
Course: Dessert, Holiday Favorites, Pie
Cuisine: American
Calories: 480
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 9-inch pie crust (unbaked) Pie crust Baked based on package directions and cooled completely.
  • 16 oz Cream cheese Softened (two 8 oz packages)
  • 1/3 cup Powdered sugar
  • 1 cup Heavy cream
  • 1/2 cup Brown sugar
  • 1 1/2 cups Pecans Finely chopped, divided
  • 1/4 cup Maple syrup
  • 1/4 tsp Salt
  • Whipped topping Thawed, optional

Equipment

  • Pie pan
  • Mixing bowls
  • Electric mixer or whisk
  • spatula
  • Measuring cups and spoons

Method
 

Instructions
  1. Bake the pie crust based on package directions and let it cool completely.
  2. In a mixing bowl, combine softened cream cheese and powdered sugar until smooth.
  3. In a separate bowl, whip heavy cream until stiff peaks form.
  4. Fold whipped cream into the cream cheese mixture.
  5. Stir in brown sugar, 1 cup of chopped pecans, maple syrup, and salt.
  6. Pour filling into cooled pie crust and spread evenly. If desired, top with thawed whipped topping and sprinkle with remaining pecans.
  7. Refrigerate for at least 2 hours to set, ideally overnight.