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Pecan Cream Pie

A luxurious no-bake dessert combining creamy cheesecake flavors with the nuttiness of pecan pie, topped with crunchy toasted pecans.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 each unbaked 9-inch pie crust
For the filling
  • 1 cup heavy whipping cream Make sure it's cold for whipping.
  • 1/3 cup powdered sugar
  • 16 oz cream cheese, softened Leave out for a bit to soften.
  • 1/2 cup brown sugar Packed.
  • 1/4 cup maple syrup Preferably pure maple syrup.
  • 1 1/2 cups pecans, chopped Plus additional for topping.
  • 1/4 tsp salt

Method
 

Preparation of the crust
  1. Preheat your oven to 375°F (190°C).
  2. Place the unbaked pie crust in a 9-inch pie dish, line it with parchment paper, and fill it with pie weights or dried beans.
  3. Bake for about 15 minutes, then remove the weights and bake for an additional 5–7 minutes until golden.
  4. Let it cool completely before filling.
Making the whipped cream
  1. In a large chilled bowl, beat the heavy cream and powdered sugar together until stiff peaks form.
  2. Set aside.
Preparing the cream filling
  1. In another bowl, beat the softened cream cheese with brown sugar, maple syrup, and salt until smooth and creamy.
Combining the mixtures
  1. Gently fold the whipped cream into the cream cheese mixture using a spatula until no streaks remain.
  2. Stir in 1 cup of chopped pecans to add a delicious crunch inside the filling.
Assembling the pie
  1. Spread the mixture evenly into the cooled pie crust.
  2. Sprinkle the remaining ½ cup of pecans over the top for decoration and added texture.
Chilling and serving
  1. Refrigerate the pie for at least 2 hours—or overnight—for the filling to set properly.
  2. When ready to serve, slice and enjoy the rich, velvety texture with a touch of nutty sweetness.

Notes

For best results, chill the pie overnight to enhance the flavors and texture.