A no-bake pecan cream pie with creamy maple filling, whipped topping, and toasted pecans — the perfect easy holiday dessert.

Scale

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

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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.

Toast pecans for extra flavor.

Chill overnight for firmer slices.

Use maple syrup or vanilla instead of bourbon for a family-safe version.