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Pecan Cream Pie 

Make this easy No-Bake Pecan Cream Pie! Features a creamy cheese filling infused with brown sugar, maple syrup, and pecans in a pre-baked crust

Ingredients

Scale

Here’s the complete list of ingredients, with precise measurements (using provided weights where available):

  • 1 9-inch pie crust, homemade or storebought, baked and cooled
  • 1 cup (238 g) heavy whipping cream
  • ¼ cup (31 g) confectioner’s sugar
  • 2 packages (8 ounces each / 16 oz total) cream cheese, softened
  • ½ cup (100 g) light brown sugar, packed
  • ¼ cup (79 g) pure maple syrup
  • 1 ½ cups (163.5 g) pecans, finely chopped, divided
  • 8 ounces whipped cream OR whipped topping (like Cool Whip), for topping (Note: 8oz by weight or volume? Assuming an 8oz volume tub of Cool Whip or approx. 1.5–2 cups homemade whipped cream)

These quantities create a very full, luscious pie filling.

Ensure cream cheese is fully softened and heavy cream (for filling) is very cold

Instructions

Let’s assemble this delicious cream pie:

1. Prepare the Crust:

  • Ensure you have one 9-inch pie crust that has been fully baked according to its directions and is completely cooled. Place the cooled crust on your serving plate or keep it in the pie plate.

2. Whip the Cream:

  • To a large mixing bowl, add the cold heavy whipping cream and the confectioner’s sugar.
  • Using an electric mixer with the whisk attachment (or handheld mixer), beat on medium-high speed until stiff peaks form. Stiff peaks mean the cream holds its shape firmly and the peak stands straight up when beaters are lifted. Set this bowl aside.

3. Make Cream Cheese Base:

  • To another large bowl, add the softened cream cheese, packed light brown sugar, and pure maple syrup.
  • Using an electric mixer (paddle attachment preferred, or handheld beaters), beat at medium speed until the mixture is fully combined, smooth, and creamy, scraping down the sides of the bowl as needed.

4. Combine Fillings:

  • Gently fold the prepared sweetened whipped cream (from Step 2) into the cream cheese mixture (from Step 3) using a large rubber spatula. Fold in thirds, gently incorporating until no white streaks remain but being careful not to deflate the whipped cream too much.

5. Fold in Pecans:

  • Reserve ½ cup of the finely chopped pecans for garnish.
  • Gently fold the remaining 1 cup of finely chopped pecans into the combined cream cheese/whipped cream mixture until evenly distributed.

6. Fill Pie Crust:

  • Scoop the pecan cream filling mixture into the cooled, pre-baked pie crust.
  • Smooth the top evenly with a spatula.

7. Chill Until Set:

  • Place the pie in the refrigerator to chill and set completely. This will take at least 4 hours, but overnight is preferred for the best, firmest texture.

8. Top and Garnish:

  • Once the pie filling is fully chilled and set, spread the additional whipped cream (or thawed whipped topping) evenly over the top in a smooth layer or decorative swirls.
  • Evenly sprinkle the reserved ½ cup of chopped pecans over the whipped cream topping.

9. Serve:

  • Slice the chilled Pecan Cream Pie into wedges and serve immediately. Keep refrigerated.

Patience during chilling is key for this no-bake filling

Find it online: https://cookupjoy.com/pecan-cream-pie/