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Pecan Cream Pie

This pecan cream pie combines a flaky buttery crust with a crunchy-creamy, brown sugar- and maple-syrup-infused cheesecake-like filling.

Need I say more?

It’s the best of pecan pie and cheesecake rolled into one decadent dessert. The filling is so rich and fluffy, you won’t be able to stop at just one slice. 

Better yet, if you choose a pre-made crust, it’s totally no-bake!

Slice of creamy homemade pecan cream pie topped with crushed nuts
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Why You’ll Love This Pecan Cream Pie

Rich Flavor Combination: The blend of toasted pecans, brown sugar, and pure maple syrup creates a rich, nutty flavor that perfectly complements the creamy filling.

Versatile Treat: Add caramel, chocolate chips, or even peanut butter to the filling. Or why not try an Oreo crust? There are no wrong answers!

Quick Preparation: If you start with a store-bought pie crust, this pie is ready for the fridge in as little as 10 minutes.

Ingredients

  • 9-inch Pie Crust: I love the flaky, buttery foundation of pastry, but Graham Crackers work well, too. 
  • Pecan Halves: Toast them until fragrant, then cool them fully before adding them to the filling. 
  • Light Brown Sugar: Sweetens the filling with caramel notes and adds a touch of moisture from the molasses.
  • Pure Maple Syrup: Infuses the filling with rich, complex sweetness. Use the real deal, not imitation syrup, for the best flavor.
  • Salt: A pinch heightens the flavors and balances the sweetness. 
  • Cream Cheese: Creates a lusciously smooth, tangy, and creamy base for the filling. Full-fat offers the best taste and texture.
  • Heavy Whipping Cream: Lightens the cream cheese and adds richness. Whip until fluffy for a mousse-like consistency.
  • Powdered Sugar: Sweetens and stabilizes the whipped cream. Sift to avoid lumps.
  • Vanilla Extract: Rounds out the flavors with warm, sweet notes that complement the pecans and maple.
A glass bowl of mixed cream cheese and crushed pecan nuts on a white marble countertop

How to Make Pecan Cream Pie

Perfect for any occasion, this pie is sure to impress and satisfy your sweet tooth. 

Since it comes together in a snap and needs a few hours to set, it’s ideal for making ahead!

1. BEAT the cream cheese and sugar until fluffy. Add the maple syrup and salt and mix until smooth.

2. WHIP the heavy cream and powdered sugar until stiff peaks.

3. FOLD the cream into the cream cheese, followed by the chopped nuts. 

4. CHILL the filling in the pie crust for at least 8 hours or overnight. Enjoy!

Slice of no-bake pecan cream pie in a flaky and buttery pie crust

Tips For the Best Pecan Cream Pie

What I love most about this pie is its perfect balance between indulgence and simplicity. 

It’s fancy enough to impress your guests at a dinner party, but also comforting and familiar, like something your grandma would make.

Check out these tips, then get mixing!

  • Use a pre-baked crust. Ensure the pie crust is blind-baked until lightly golden to prevent sogginess, and be sure it’s fully cooled before adding the filling. 
  • Toast the pecans. Layer them on a baking sheet and bake for 10-15 minutes at 350°F, shaking halfway. Cool fully, then chop. 
  • Texture matters. I think this is best with roughly chopped pecans, so you get bigger bites in the creamy filling. But feel free to blitz them in a food processor.
  • Whip cold cream. Ensure the cream is cold, then whip on low at first. When it’s thick, turn the speed to medium. That’s how you get nice, stable peaks.
  • Cool Whip swap. If you don’t want to use fresh whipped cream, you can swap in 8 ounces of whipped topping. However, note that it will change the taste and may make the filling softer. 
  • Chill time: While the pie will be mostly set after just a few hours, allot at least 8 hours. Overnight is best if you want clean slices. 
  • Variations. Add a splash of bourbon to the pecan mixture or incorporate chocolate chips into the cream cheese filling for added depth and richness.
  • Optional toppings. Aside from pecans, top the pie with freshly whipped cream or a drizzle of caramel sauce for an extra layer of indulgence.
Whole pecan cream pie with a slice removed in a white ceramic pie dish

How to Store

Whether you’re looking to treat yourself after a long day or want to show some love to your friends and family, this pie is guaranteed to hit the spot.

And yes, it stores really well in the fridge!

To Store: Cover the pie with plastic wrap or transfer to an airtight container for up to 4 days.

Note: I don’t recommend freezing this pie as the creamy filling might separate and become grainy when thawed.

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Make ahead hack: The longer the filling sits in the crust, the softer it becomes. My top tip? Brush the baked and cooled pastry with melted chocolate. It seals the crust when set so the moisture from the filling can’t seep in.

More No-Bake Pies We Can’t Get Enough Of

No-Bake Lemon Icebox Pie
Cream Cheese Lemonade Pie
Kool-Aid Pie
No-Bake Peanut Butter Pie

Pecan Cream Pie

Course: DessertCuisine: American
Servings

8

servings
Prep time

10

minutes
Chill time

8

hours 
Calories

634

kcal

This pecan cream pie combines a flaky buttery crust with a crunchy-creamy, brown sugar and maple-syrup-infused cheesecake-like filling. Need I say more?

Ingredients

  • 2 (8 ounce) packages cream cheese, softened

  • 1/2 cup light brown sugar, packed

  • 1/4 cup pure maple syrup

  • 1/4 teaspoon salt

  • 1 cup heavy whipping cream, cold

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 1/2 cups pecan halves, toasted, chopped, and divided

  • 1 (9-inch) baked pie crust (or Graham Cracker crust)

Instructions

  • In a large bowl, beat the cream cheese and brown sugar with an electric mixer until smooth and creamy. Add the maple syrup and salt and blend again until smooth. Set aside.
  • In a separate bowl, whisk the heavy cream and powdered sugar on low until thickened. Add the vanilla, increase the speed to medium, and whip until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese, followed by 1 cup of chopped pecans. Pour the mixture into the pie crust, flatten the top, then sprinkle the remaining nuts on top.
  • Refrigerate for at least 8 hours, or overnight, until the filling is firm. Slice and serve the pie cold, topped with additional whipped cream if desired. Enjoy!

Notes

  • If the pie crust is unbaked, blind-bake it per the package instructions and set aside to fully cool before starting.
  • While the pie will be mostly set after just a few hours, allot at least 8 hours. Overnight is best if you want clean slices.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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