Pecan Cream Pie
Pecan Cream Pie is a luscious dessert that beautifully blends rich creaminess with nutty depth. With its velvety cream cheese and maple-kissed filling folded together with whipped cream, every bite offers a balance of smooth sweetness and earthy crunch.
The toasted pecans add warmth and texture, while the buttery crust holds it all together, creating a treat that feels indulgent yet comforting.
This pie is not just a dessert—it’s a showcase of how simple ingredients can come together to create a holiday-worthy centerpiece or an everyday indulgence that leaves a lasting impression.
Why People Will Love Pecan Cream Pie:
Luxurious creaminess with nutty depth – The silky cream cheese and whipped cream filling pairs perfectly with the earthy crunch of pecans, giving each bite a balance of smooth and textured indulgence.
Perfectly sweet, never overwhelming – Maple syrup and brown sugar add a natural, layered sweetness that feels rich but not cloying, appealing to both sweet lovers and those who prefer more subtle desserts.
A pie for all occasions – Whether served as a holiday centerpiece, a weekend treat, or a special gathering dessert, it delivers elegance and comfort in one dish.
Make-ahead convenience – This pie chills beautifully, making it stress-free for hosts and ideal for preparing in advance before big family dinners.
Timeless appeal – With familiar flavors like pecans, cream, and maple woven into one pie, it connects nostalgic comfort with refined taste, ensuring it pleases both traditional and modern palates.
Key Ingredients:
Pecans – The heart of this pie, bringing a nutty, buttery crunch that balances the creaminess of the filling while adding warmth and depth.
Cream cheese – Provides the luxurious, velvety base with a slight tang that keeps the pie from being overly sweet.
Maple syrup – Infuses the filling with a rich, earthy sweetness and subtle caramel undertones, elevating the flavor beyond ordinary sugar.
Brown sugar – Enhances the pie with notes of molasses, deepening the sweetness and pairing beautifully with pecans.
Whipping cream – Lightens the texture of the filling, transforming it into an airy, cloud-like consistency that melts on the tongue.
Pie crust – The crisp, buttery shell that anchors the pie, giving contrast to the soft filling and ensuring every slice holds together perfectly.
Expert Tips:
Blind bake the crust properly – To avoid a soggy bottom, line the unbaked crust with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. Let it cool completely before adding the filling. This ensures crispness and structure.
Use room temperature cream cheese – Softened cream cheese blends seamlessly with sugar and maple syrup, creating a silky, lump-free filling. Cold cream cheese can leave stubborn clumps that ruin the smooth texture.
Whip cream to stiff peaks – Beating until firm peaks hold their shape is key to giving the filling body and stability. Over-whipped cream can turn grainy, while under-whipped cream will leave the filling too loose.
Toast the pecans for depth – Lightly toasting pecans in the oven or skillet before adding them enhances their natural oils, giving the pie a richer, nuttier flavor and irresistible aroma.
Chill thoroughly before serving – At least 2 hours (preferably overnight) of refrigeration allows the filling to firm up, flavors to meld, and the pie to slice cleanly without collapsing.
Pecan Cream Pie
Ingredients
1 9-inch pie crust (unbaked)
1 c heavy whipping cream
1/3 c powdered sugar
2 (8 ounces) packages cream cheese, softened
1/2 c light brown sugar
1/4 c pure maple syrup
1 1/2 c pecans, finely chopped
1/4 tsp salt
Instructions
Step 1: Bake the crust
Blind bake the 9-inch pie crust according to package or recipe directions. Allow it to cool completely before adding the filling.
Step 2: Make the whipped cream
In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Set aside.
Step 3: Prepare the cream cheese filling
In a separate large bowl, combine softened cream cheese, brown sugar, maple syrup, and salt. Beat until smooth, creamy, and well blended.
Step 4: Fold and add pecans
Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in 1 cup of finely chopped pecans.
Step 5: Assemble the pie
Spread the creamy pecan filling evenly into the cooled pie crust. Sprinkle the remaining pecans over the top as garnish.
Step 6: Chill and serve
Refrigerate for at least 2 hours, or until the pie is set and firm. Slice, serve, and enjoy this rich, nutty dessert.
Important Notes When Making Pecan Cream Pie:
Crust choice matters – A traditional flaky pie crust works beautifully, but a graham cracker or cookie crust can be used for added sweetness and texture. Just make sure it is firm enough to hold the rich filling.
Sweetness balance – Maple syrup and brown sugar already bring a layered sweetness; avoid adding extra sugar beyond what’s listed or the pie may become cloying.
Pecan texture – Finely chopped pecans blend smoothly into the filling, while larger pieces add crunch. For best results, use a mix of both for balanced texture.
Serve chilled only – This pie is not meant to be baked once filled; always serve it cold to preserve the creamy consistency and lightness of the filling.
Storage – Keep refrigerated in an airtight container for up to 4 days. If making ahead, wait to sprinkle the final pecan garnish until closer to serving so it stays crisp.
How to Enjoy Pecan Cream Pie After Cooking
1. Let it chill properly
After assembling, give the pie at least 2–4 hours in the refrigerator (overnight is even better). This helps the filling set firmly, so each slice cuts cleanly and holds its shape on the plate.
2. Slice with care
Use a sharp, thin-bladed knife dipped in hot water, wiping clean between cuts. This prevents the cream filling from sticking and gives neat, bakery-style slices.
3. Enhance the presentation
Add a dollop of freshly whipped cream on top of each slice for extra indulgence. A light dusting of cocoa powder, cinnamon, or even more finely chopped pecans elevates the look and taste.
4. Pair with the right drinks
For a cozy pairing: serve with hot coffee or chai tea, which balance the richness with warmth and spice.
For a festive touch: pair with dessert wines like tawny port or a nutty sherry, which echo the pecan and maple flavors.
5. Serve in style
Present slices on chilled plates so the pie keeps its shape longer. Garnish with whole pecans or a drizzle of maple syrup for a final touch.
6. Store leftovers smartly
Cover any remaining pie tightly with plastic wrap or keep in an airtight container. It will stay fresh for up to 4 days in the fridge, and the flavors often deepen after the first day.
Nutrition Information:
For Pecan Cream Pie (per slice, assuming 10 slices from one 9-inch pie):
Calories: 495 kcal | Total Fat: 38 g | Saturated Fat: 16 g | Monounsaturated Fat: 14 g | Polyunsaturated Fat: 5 g | Cholesterol: 85 mg | Sodium: 240 mg | Total Carbohydrates: 33 g | Dietary Fiber: 2 g | Sugars: 23 g | Protein: 6 g
Frequently Asked Questions:
Can I use a store-bought graham cracker crust instead of a traditional pie crust?
Yes. A graham cracker or cookie crust works wonderfully and adds an extra layer of sweetness. Just be sure to chill it well so it holds up against the creamy filling.
Does this pie need to be baked after adding the filling?
No. Only the crust is baked (blind baked). The filling itself is no-bake, which keeps it light and creamy. After assembling, the pie must chill to set.
Can I substitute maple syrup with another sweetener?
Yes. Honey or golden syrup can be used, but maple syrup gives the pie a distinct earthy sweetness that pairs perfectly with pecans. For the best flavor, stick with pure maple syrup.
How long does the pie last in the fridge?
The pie stays fresh for about 4 days when stored covered in the refrigerator. The flavors often deepen after the first day, making it even more delicious.
Can I freeze Pecan Cream Pie?
Yes, but with caution. The texture of cream cheese and whipped cream can change slightly when thawed. If freezing, wrap tightly and freeze up to 1 month. Thaw overnight in the fridge before serving.
How do I prevent my crust from turning soggy?
Blind bake the crust before filling it. Line it with parchment paper, fill with pie weights or dried beans, and bake until lightly golden. Let it cool completely before adding the creamy filling—this keeps it crisp.
Why must the cream cheese be softened before mixing?
Softened cream cheese blends smoothly with sugar and syrup, ensuring a silky filling. If too cold, it forms lumps that ruin the pie’s creamy texture. Let it sit at room temperature for 30–45 minutes before use.
How stiff should I whip the cream?
Whip until stiff peaks form—when the cream holds its shape without collapsing. This structure helps the filling stay light yet firm. Avoid over-whipping, which can make it grainy, or under-whipping, which leaves the pie runny.
Do I need to toast the pecans before adding them?
Toasting is optional but highly recommended. A quick toast in the oven or skillet releases the natural oils and deepens the nutty flavor, giving the pie more complexity.
How long should the pie chill before serving?
At least 2 hours, but overnight is best. This allows the filling to firm up and flavors to meld, resulting in clean slices and a richer taste.