Description
Craving a dessert that’s creamy, nutty, and oh-so-satisfying without hours of effort? Say hello to Pecan Cream Pie! This no-bake pie combines a velvety cream cheese filling with the rich, toasty crunch of pecans, all nestled in a buttery pie crust and topped with whipped cream.
Ingredients
This Pecan Cream Pie comes together with a handful of ingredients that create a decadent, flavorful dessert. Here’s what you need and why each matters:
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9-Inch Pie Crust (1, homemade or store-bought, baked and cooled): A buttery, flaky base that holds the creamy filling. Graham cracker or shortbread crusts work too.
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Heavy Whipping Cream (1 cup, 238g): Whipped into stiff peaks for a light, airy addition to the filling.
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Confectioners’ Sugar (¼ cup, 31g): Sweetens the whipped cream without graininess.
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Cream Cheese (16 oz, 2 packages, softened): The creamy, tangy backbone of the filling.
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Light Brown Sugar (½ cup, 100g, packed): Adds a caramel-like sweetness to the filling.
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Pure Maple Syrup (¼ cup, 79g): Brings a rich, warm flavor that complements the pecans.
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Pecans (1½ cups, 163.5g, finely chopped, divided): Provide a nutty crunch; 1 cup goes in the filling, ½ cup for topping.
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Whipped Cream (8 oz, for topping): Adds a fluffy, decorative finish. Use store-bought or homemade.
Substitutions and Variations
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Pie Crust: Swap for a graham cracker, chocolate cookie, or gluten-free crust.
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Cream Cheese: Use reduced-fat cream cheese for a lighter option, though it may be less creamy.
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Maple Syrup: Substitute with honey or agave syrup, but maple gives the best flavor.
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Pecans: Replace with walnuts, almonds, or omit for a nut-free version (though it won’t be “pecan”).
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Whipped Cream: Make your own by whipping 1 cup heavy cream with 2 tbsp powdered sugar, or use a dairy-free whipped topping.
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Gluten-Free: Use a gluten-free pie crust and ensure all ingredients are gluten-free.
Instructions
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Prepare the Whipped Cream:
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In a large mixing bowl, combine 1 cup heavy whipping cream and ¼ cup confectioners’ sugar.
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Using a hand mixer on medium speed, beat until stiff peaks form (about 2–3 minutes). Set aside.
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Make the Cream Cheese Filling:
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In another large bowl, combine 16 oz softened cream cheese, ½ cup packed light brown sugar, and ¼ cup pure maple syrup.
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Beat with a hand mixer on medium speed until fully combined and smooth (about 2 minutes).
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Combine Mixtures:
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Gently fold the whipped cream mixture into the cream cheese mixture using a spatula until fully incorporated and smooth.
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Add Pecans:
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Fold in 1 cup finely chopped pecans until evenly distributed.
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Assemble the Pie:
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Scoop the filling into the cooled 9-inch pie crust, smoothing the top with a spatula for an even surface.
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Chill:
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Cover the pie with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight, to set the filling and meld the flavors.
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Add Topping:
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Spread 8 oz whipped cream over the chilled pie in a smooth layer.
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Evenly sprinkle the remaining ½ cup finely chopped pecans over the top.
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Serve:
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Slice into 8–10 pieces with a sharp knife and serve chilled.
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Cooking Tips
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Room-Temperature Cream Cheese: Softened cream cheese blends smoothly, avoiding lumps in the filling.
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Finely Chop Pecans: Use a food processor or knife to chop pecans finely for even distribution and a smoother texture.
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Gentle Folding: Fold the whipped cream carefully to maintain its airy texture, ensuring a light filling.
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Clean Slices: Dip a knife in hot water and wipe clean between cuts for neat slices.