This No-Bake Pecan Cream Pie combines a smooth, fluffy cream cheese filling with the crunch of pecans, all nestled in a chocolate or graham cracker crust. With maple syrup adding a warm sweetness, this pie is perfect for Thanksgiving or any fall celebration!
Ingredients:
Whipped Cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
(Alternatively, use 8 ounces of Cool Whip)
Cream Cheese Filling:
- 2 blocks (8 ounces each) cream cheese, softened
- ½ cup light brown sugar
- ¼ cup maple syrup
Pecans:
- 1 cup chopped pecans
Crust:
- 1 store-bought chocolate cookie crust or graham cracker crust
Directions:
Step 1: Prepare the Whipped Cream
In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form, creating a thick, fluffy consistency. If you’re short on time, you can substitute this step with Cool Whip.
Step 2: Make the Cream Cheese Filling
In another bowl, blend the softened cream cheese, brown sugar, and maple syrup until smooth and creamy. Make sure there are no lumps for a smooth filling.
Step 3: Crush the Pecans
Place the chopped pecans in a plastic bag and gently crush them with a mallet or rolling pin to break them into smaller pieces.
Step 4: Combine the Cream Mixtures
Carefully fold the whipped cream into the cream cheese mixture, combining until smooth and fluffy. Stir in most of the crushed pecans, reserving a few for topping.
Step 5: Assemble the Pie
Spoon the creamy pecan filling into the pie crust, spreading it evenly. Sprinkle the reserved pecans on top for added texture and presentation.
Step 6: Chill the Pie
Cover the pie and refrigerate for at least a few hours, or preferably overnight, to let the filling set completely.
Step 7: Serve
Slice and enjoy! The creamy, fluffy filling combined with crunchy pecans and a chocolatey crust makes this pie irresistible.
Serving and Storage Tips:
- Serving: Serve this pie cold, straight from the fridge for the best texture.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze this pie for up to 2 months. Thaw in the refrigerator before serving.
Helpful Notes:
- Crust Options: A chocolate cookie crust adds a rich flavor, but a classic graham cracker crust works beautifully too.
- Maple Syrup: For a hint of warmth, use real maple syrup if possible. You can also substitute with honey or corn syrup if needed.
Frequently Asked Questions:
- Can I make this pie ahead of time?
Yes! This pie is perfect for making a day ahead. In fact, an overnight chill helps it set better. - Can I use a homemade crust?
Absolutely. You can make a simple graham cracker crust by mixing 1 ½ cups graham cracker crumbs with 6 tablespoons melted butter and pressing it into the pie pan. - What can I use if I don’t have maple syrup?
Honey or light corn syrup are great substitutes. They’ll maintain the pie’s sweetness, though the flavor will vary slightly. - Can I add more pecans for extra crunch?
Definitely! Feel free to add more pecans to the filling or sprinkle more on top. - How do I get the filling extra fluffy?
Ensure your cream cheese is softened and beat the cream cheese mixture well before folding in the whipped cream.
This Pecan Cream Pie is a no-bake dessert that brings together creamy, nutty flavors in every bite. It’s an easy, crowd-pleasing treat that’s sure to be a holiday favorite!
