Pecan Cream Pie is the ultimate no-bake dessert for anyone who loves creamy, nutty, and irresistibly smooth pies without turning on the oven. This easy pecan cream pie recipe brings together rich cream cheese, light brown sugar, pure maple syrup, and fluffy whipped cream for a luscious filling inside a buttery, flaky pie crust. Finished with toasted pecans on top, this dessert is a holiday favorite that feels indulgent yet incredibly simple to make — perfect for Thanksgiving, Christmas, or any special family gathering.
Why You’ll Love This Pecan Cream Pie
- No baking required: Save time and oven space during the busy holiday season.
- Creamy and crunchy balance: The silky cream filling pairs beautifully with the crisp, buttery pecan topping.
- Quick prep: Just 15 minutes of hands-on work!
- Make-ahead friendly: Chill overnight for the perfect set texture and stress-free entertaining.
- Crowd-pleaser: Everyone loves its rich maple flavor and light, mousse-like filling.
Ingredients for Pecan Cream Pie
For the Pie Filling
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 (8 oz) package cream cheese, softened
- ½ cup light brown sugar, packed
- ¼ cup pure maple syrup
- 1 cup chopped pecans, divided
🍶 For the Topping
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- ½ cup chopped or halved pecans for garnish
Ingredient Notes & Substitutions
- Pie Crust: You can use graham cracker crust, shortbread crust, or classic pastry crust. Gluten-free crusts work perfectly too.
- Maple Syrup Substitute: Honey or agave syrup can be used for a slightly different sweetness.
- Pecans: For nut allergies, substitute with toasted sunflower seeds, pepitas, or coconut flakes for crunch.
- Cream Cheese: Low-fat cream cheese or Neufchâtel cheese offers a lighter version without losing texture.
- Whipped Cream: Store-bought whipped topping can work in a pinch, but homemade whipped cream gives the freshest flavor.
Step-by-Step Instructions
Step 1 – Prepare the Whipped Cream
In a chilled mixing bowl, whip 1 cup heavy cream with ¼ cup powdered sugar until stiff peaks form. Set aside.
Step 2 – Mix the Cream Cheese Base
In a large bowl, beat together cream cheese, brown sugar, and maple syrup until the mixture is smooth, creamy, and lump-free.
Step 3 – Fold in the Whipped Cream
Using a spatula, gently fold the prepared whipped cream into the cream cheese mixture. Mix until evenly blended and airy.
Step 4 – Add the Pecans
Stir in about ¾ cup of chopped pecans into the filling mixture, reserving the rest for garnish.
Step 5 – Fill and Chill the Pie
Spread the filling evenly into the pre-baked pie crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours (overnight preferred) until firm.
Step 6 – Add Whipped Topping and Pecans
Whip another 1 cup of heavy cream with ¼ cup powdered sugar to make a fluffy topping. Spread it over the chilled pie and sprinkle the remaining pecans for a stunning finish.
Pro Tips for Success
- Chill your mixing bowl before whipping cream — it speeds up the process and helps achieve stiff peaks.
- Use full-fat cream cheese for a smoother, richer filling.
- Toast pecans in a dry skillet for 3–4 minutes to intensify their flavor.
- Do not overmix the filling — gentle folding keeps it light and fluffy.
- Chill overnight for the best sliceable texture.
- Decorate just before serving to maintain a clean, fresh look.
Flavor Variations
- Chocolate Pecan Cream Pie: Add 2 tablespoons cocoa powder to the cream cheese mixture for a mocha twist.
- Coconut Pecan Cream Pie: Fold in ½ cup shredded coconut and top with toasted coconut flakes.
- Caramel Pecan Cream Pie: Drizzle caramel sauce over the whipped cream topping.
- Pumpkin Pecan Cream Pie: Mix in ½ cup pumpkin puree and a pinch of pumpkin spice for a fall-inspired version.
- Bourbon-Free Option: If you see versions with bourbon, replace with a splash of vanilla extract or maple syrup for a family-safe option.
Serving Suggestions
- Serve chilled, straight from the refrigerator.
- Pair with hot coffee, eggnog, or spiced cider for a cozy treat.
- Add a dollop of whipped cream on each slice with extra chopped pecans.
- For presentation, drizzle maple syrup or caramel on top before serving.
Storage and Freezing Instructions
- Refrigerator: Store covered in the fridge for up to 4 days.
- Freezer: Wrap tightly in plastic wrap and freeze up to 1 month. Thaw overnight in the fridge before serving.
- Make-Ahead Tip: Prepare the filling a day in advance and assemble before serving.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 5 g |
| Carbohydrates | 34 g |
| Fat | 38 g |
| Fiber | 2 g |
| Sodium | 150 mg |
FAQ About Pecan Cream Pie
What is the difference between pecan cream pie and regular pecan pie?
Pecan cream pie is a no-bake, creamy version of the traditional pecan pie. Instead of a baked custard filling made with corn syrup and eggs, this pie uses a fluffy cream cheese base with whipped cream and pecans, resulting in a mousse-like texture.
Can I make pecan cream pie ahead of time?
Absolutely! This pie is perfect for making ahead. Prepare and chill it a day before serving; just add the whipped topping and nuts shortly before presentation.
How do I prevent my pie from becoming runny?
Ensure you whip the cream to stiff peaks and chill the pie for at least 4 hours. These steps help it set properly and hold its shape when sliced.
Can I use store-bought whipped topping?
Yes, store-bought whipped topping like Cool Whip can save time, but homemade whipped cream gives a fresher and less sweet flavor.
Can I freeze pecan cream pie?
Yes! Wrap it tightly and freeze for up to a month. Thaw overnight in the fridge before adding the final whipped topping and pecans.
Final Thoughts
This Easy Pecan Cream Pie Recipe — Holiday Dessert Favorite is the kind of dessert that looks impressive but requires minimal effort. With its creamy, nutty layers and make-ahead convenience, it’s destined to become a new family tradition. Whether it’s Thanksgiving dinner, Christmas brunch, or just a weekend indulgence, this pie delivers elegance, comfort, and joy in every slice.
Print
Easy Pecan Cream Pie Recipe — Holiday Dessert Favorite
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A no-bake pecan cream pie with creamy maple filling, whipped topping, and toasted pecans — the perfect easy holiday dessert.
Ingredients
1 pre-baked 9-inch pie crust
1 cup heavy whipping cream
¼ cup powdered sugar
8 oz cream cheese, softened
½ cup light brown sugar
¼ cup pure maple syrup
1 cup chopped pecans, divided
Extra 1 cup heavy whipping cream + ¼ cup powdered sugar for topping
½ cup pecans for garnish
Instructions
1. Whip 1 cup heavy cream with ¼ cup powdered sugar until stiff peaks form.
2. Beat cream cheese, brown sugar, and maple syrup until smooth.
3. Fold whipped cream into cream cheese mixture.
4. Stir in ¾ cup chopped pecans.
5. Spread filling into cooled crust and chill 4 hours.
6. Top with whipped cream and remaining pecans before serving.
Notes
Toast pecans for extra flavor.
Chill overnight for firmer slices.
Use maple syrup or vanilla instead of bourbon for a family-safe version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 150mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
