Pecan Cream Pie Recipe
I started making this pecan cream pie because my family always requests pecan pie at Thanksgiving, and I wanted that same warm, nutty flavor without spending the afternoon watching a custard set.
This version starts with a baked pie crust and holds a creamy filling made from cream cheese, maple syrup, and whipped cream. Chopped pecans are folded right through, so every slice has a nutty crunch.
The filling is rich and creamy with just the right hint of maple, and the chopped pecans add a great crunch. Because the pie sets in the refrigerator instead of the oven, I can mix it in the morning and pull it out after dinner is cleared.
If you love a traditional pecan pie but want a lighter, creamier finish, this pie might be a good alternative on a Thanksgiving menu. It slices cleanly, holds its shape on the plate, and still tastes like the holiday dessert everyone expects to see.
Jump To
Ingredients & Substitutions
The crust sets the tone for everything that follows. Bake the pie crust first and let it cool completely before you add any filling. A homemade no fail crust or an all butter crust works beautifully here.
If you are short on time, a store bought crust is fine as long as you bake it according to the package instructions.
A graham cracker crust or a pecan pie crust can be used instead, and both bring their own character to the finished dessert.
Heavy whipping cream is mixed with confectioners’ sugar, also called powdered sugar, until stiff peaks form. Stiff peaks stand straight up and hold their shape when you lift the beaters, and that structure is what keeps the filling airy and sliceable instead of heavy.
Two packages of cream cheese form the base of the filling, and they should be at room temperature, or softened, before you begin. Cold cream cheese stays lumpy no matter how long you beat it, so I set mine on the counter about an hour ahead.
Light brown sugar adds sweetness and a caramel flavor, and its moisture helps make the filling creamy rather than grainy. Pure maple syrup, meaning real maple syrup and not pancake syrup, is what I recommend for the most authentic maple flavor. It adds a depth that plain sugar simply cannot match.
About 1 cup of pecans is added to the filling, with the remaining pecans saved for the topping. Candied pecans are suggested as a sweeter option if you want extra crunch and a little sugar on top.
For the topping, you can make whipped cream yourself or use an 8 ounce tub of store bought whipped cream such as Cool Whip. The topping is about as thick as the filling, so it covers the whole surface without weighing the pie down.
Here is the short version of the swaps I reach for most often:
- Pie crust: homemade no fail crust, all butter crust, store bought crust baked per package directions, graham cracker crust, or pecan pie crust.
- Whipped cream: homemade whipped cream, or an 8 ounce tub of store bought whipped cream such as Cool Whip.
- Pecans: finely chopped pecans, or candied pecans for a sweeter finish.
- Maple syrup: pure maple syrup for the most authentic maple flavor.
Because the filling is never baked, everything you taste in the bowl is what you taste in the finished pie. That is why the quality of the maple syrup and the freshness of the pecans matter more here than they would in a baked custard.
Keep the cream cheese and the whipped cream cold right up until you use them, and the filling will hold its shape much better when you slice it.
Can I Toast The Pecans?
Toasting the pecans is optional, but it gives a more pronounced flavor, and I do it whenever I have ten extra minutes. Spread the nuts in a single layer on a baking sheet and bake for about 8 to 10 minutes at 350 degrees F, stirring halfway through so they color evenly.
Let the toasted pecans cool before using them in the pie filling or as a topping. Warm nuts soften the filling and can make the whipped topping slide, so give them a few minutes on the counter first.
If you are toasting a big batch, do it earlier in the day and store the cooled nuts in a sealed jar. Then the pie comes together quickly when you are ready to assemble it, and you get that deeper toasted flavor without any last minute fuss.
How To Store Pecan Cream Pie
Once the pie is chilled and set, store the pecan cream pie covered in the refrigerator, where it will last up to two to three days. I either press a piece of plastic wrap gently over the surface or set the pie in a carrier so the topping does not pick up other flavors from the fridge.
If you need it to keep longer than that, freeze the pie instead. The next section walks through exactly how to do it so the filling and the topping both survive the thaw.
Can I Freeze Pecan Cream Pie?
Pecan cream pie can be frozen. The approach I use is to freeze it without the whipped cream topping, then add the topping and the remaining pecans when serving. Whipped cream does not thaw gracefully, so keeping it out of the freezer protects both the look and the texture of the pie.
After the pie has chilled, wrap it in plastic wrap and then in aluminum foil. That double layer keeps freezer air away from the filling and stops ice crystals from forming on the surface. Then keep it in the freezer for up to about a month.
To serve, thaw it in the refrigerator overnight. A slow thaw in the fridge brings the filling back gently, and the pie will taste almost as fresh as the day you made it. Once it is thawed, finish it with whipped cream and chopped pecans, then slice and serve.
I write the date on the foil with a marker, which sounds fussy but has saved me more than once. I also double the batch and freeze one pie for later in the season. Having a finished pie in the freezer has rescued more than one last minute dinner invitation. Here is the whole process in five steps:
- Chill the assembled pie until it is fully set.
- Wrap the pie in plastic wrap, then in aluminum foil.
- Freeze for up to about a month.
- Thaw in the refrigerator overnight.
- Top with whipped cream and chopped pecans before serving.
One thing I have learned is not to rush the thaw on the counter. The filling is at its best when it comes back slowly, and the crust stays crisp that way too.
Ingredients
This recipe makes one pie and serves 8 pieces. Here is everything you will need:
- 1 nine inch pie crust, homemade or store bought, baked and cooled
- 1 cup (238 g) heavy whipping cream
- 1/4 cup (31 g) confectioners’ sugar
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup (100 g) light brown sugar, packed
- 1/4 cup (79 g) pure maple syrup
- 1 1/2 cups (163.5 g) pecans, finely chopped, divided
- 8 ounces whipped cream, for topping
The pecans are listed as divided because 1 cup goes into the filling and the remaining 1/2 cup is reserved for the top.
Instructions
This filling comes together with a hand mixer and a spatula. Keep the cream cheese soft and the cream cold, and the texture will land right every time.
- To a large mixing bowl, add the 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 the cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
- Gently fold the whipped 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 pie in a smooth layer.
- Evenly sprinkle the remaining 1/2 cup of pecans on top of the pie before serving.
When you fold, use a wide spatula and turn the bowl as you go. You want to keep as much air in the whipped cream as possible, and a gentle hand is what gives the filling its light texture.
If you are serving this for a holiday meal, chilling it overnight gives you the firmest, cleanest slices. I also keep the finished pie in the fridge until the moment I carry it to the table.
Recipe details
Preparation takes 15 minutes and chilling takes 4 hours, for a total time of 4 hours 15 minutes. The recipe makes 8 servings.
| Detail | Value |
|---|---|
| Prep time | 15 minutes |
| Chilling time | 4 hours |
| Total time | 4 hours 15 minutes |
| Servings | 8 pieces |
| Calories | 743 kcal per piece, from the source nutrition |
That long chill is the only real waiting the recipe asks of you, and it is the step that turns a soft filling into a sliceable pie.
FAQs
What is the difference between pecan pie and pecan cream pie?
Traditional pecan pie has a baked, dense, and candied filling made with corn syrup and eggs. Pecan cream pie is a no-bake, chilled dessert with a light, mousse-like filling made from cream cheese, whipped cream, and maple syrup. This makes pecan cream pie a lighter, less sweet alternative to classic pecan pie.
How do you make pecan cream pie?
To make pecan cream pie, beat softened cream cheese with brown sugar and maple syrup until smooth. Fold in whipped heavy cream and 1 cup of chopped pecans. Spread the filling into a baked and cooled 9-inch pie crust and chill for at least 4 hours or overnight. Top with 8 ounces of whipped cream and the remaining ½ cup of pecans before serving.
How long does pecan cream pie last in the fridge?
Pecan cream pie will last in the refrigerator for 2 to 3 days if kept covered. Because the filling contains cream cheese, the pie should not be left at room temperature for more than two hours total.
Can you freeze pecan cream pie?
Yes, you can freeze pecan cream pie, but it is best to do so without the whipped cream topping. Once the filling has set, wrap the chilled pie tightly in plastic wrap and then aluminum foil. It can be frozen for up to a month. To serve, thaw the pie in the refrigerator overnight, then add the whipped cream and pecans.
Pecan Cream Pie Recipe
Pecan Cream Pie Recipe I started making this pecan cream pie because my family always requests pecan pie at Thanksgiving, and I wanted that same warm, nutty flavor without spending the afternoon watching a custard set. This version starts with a baked pie crust and holds a creamy filling made from cream cheese, maple syrup, and whipped cream.
- Total Time: 255 min
- Yield: 8 pieces 1x
Ingredients
1 9-inch pie crust, homemade or storebought, baked and cooled
1 cup heavy whipping cream
1/4 cup confectioner’s sugar
2 packages (8 ounces each) cream cheese, softened
1/2 cup light brown sugar, packed
1/4 cup pure maple syrup
1 1/2 cups pecans, finely chopped, divided
8 ounces whipped cream, for topping
Instructions
1-To a large mixing bowl, add heavy: 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.
2-To another large bowl, add cream cheese,: 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.
3-Gently fold the whipped heavy cream mixture: Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
4-Fold in 1 cup of the chopped: Fold in 1 cup of the chopped pecans.
5-Scoop the mixture into the cooled pie: Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
6-Place the pie in the refrigerator to: Place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
7-Spread the whipped cream over the chilled: Spread the whipped cream over the chilled cheesecake in a smooth layer.
8-Evenly sprinkle the remaining ½ cup of: Evenly sprinkle the remaining ½ cup of pecans on top of the pie before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 15 min
- Cook Time: 0 min
- Method: mixed
Nutrition
- Serving Size: 1piece
- Calories: 743kcal
