We’ve all had Pecan Pie – that sticky-sweet stuff that often graces the Thanksgiving table – but this Pecan Pie is a different thing entirely. It still has that wonderful nutty pecan flavor but it’s all folded into a fluffy sweet and creamy filling so it’s a completely different Pecan Pie experience – one with a cool and creamy bite. Oh, and excellent news – aside from blind-baking the shell, you won’t need your oven at all.

To make the filling, you’re going to whip up some heavy cream and powdered sugar until they’re stiff and you’re also going to beat some cream cheese, maple syrup, and brown sugar until they’re smooth. And then you fold them together gently so you don’t lose the fluffiness from the whipped cream.

I love how the nuttiness is backed by both maple syrup and brown sugar, but especially how it’s all wrapped in a fluffy, creamy bite. It reminds me a bit of butter pecan ice cream. But airier. And with flaky pie crust. What I’m saying is, don’t even think of passing this pie by.

Pecan Cream Pie Recipe

Pecan cream pie recipe

This pecan cream pie is out of this world, featuring a perfectly golden brown crust with a delicate pecan flavor and cream cheese filling.

Prep Time: 10mins

Chill Time: 6hrs

Total Time: 6hrs 10mins

  • 6 ounces 9-inch ready-made pecan crust (I used Diamond brand)
  • 16 ounces cream cheese, room-temperature
  • ½ cup light brown sugar
  • ⅓ cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping, thawed and divided
  • 1 cup toasted finely chopped pecans, I used Fisher brand, divided

Pecan Cream Pie Recipe

  1. Remove the plastic lid from the ready-made pecan crust.
  2. You will want to save this as it can be flipped over and used as a storage lid for your pie.
  3. In a large mixing bowl, beat together the cream cheese and light brown sugar on medium-low speed, using a handheld mixer, for 1 minute or until fluffy and smooth.
  4. To the beaten cream cheese, add the maple syrup and vanilla extract and beat for an additional 30 seconds until fully incorporated.
  5. Fold half (4 ounces) of the whipped topping into the cream cheese mixture until the whipped topping is fully incorporated and no streaks remain.
  6. Fold ¾ cup of the finely chopped toasted pecans into the pecan cream pie mixture until they are evenly distributed.
  7. Spread the pecan cream pie mixture evenly in the ready-made pecan crust.
  8. Top the pecan cream pie with the remaining whipped topping and spread it to all the edges with an offset spatula.
  9. Garnish the center, leaving about an inch around the edge, of the whipped topping with the remaining ¼ cup of toasted finely chopped pecans.
  10. Chill for 6 hours, or up to overnight, to allow the pecan cream pie to set up fully.
  • You will want to save the lid as it can be flipped over and used as a storage lid for your creamy pecan pie.
  • Make sure your cream cheese is at room temperature, so you don’t have lumps in your creamy filling.
  • We’d recommend placing the pie crust and foil plate inside a glass 9-inch pie plate for added stability and easier transport.
  • You can slice and serve this pecan cream pie once it has fully chilled.
Nutritional Info:

Calories: 475kcal | Carbohydrates: 40g | Protein: 6g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 51mg | Sodium: 258mg | Potassium: 199mg | Fiber: 2g | Sugar: 27g | Vitamin A: 702IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 1mg

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