Pecan Cream Pie
My holiday table is never complete without this pecan cream pie, and I can promise yours will love it just as much.
It is a creamy variation of traditional pecan pie, built on a buttery, flaky crust and filled with a crunchy pecan cream sweetened with pure maple syrup.
Underneath all of that sits a pecan cream cheese mixture that gives every single slice its rich, spoonable texture. If classic pecan pie has ever felt like too much for you, this truly is the version to try.
Jump to:
- Pecan Cream Pie
- Pecan Cream Pie Recipe (Best Thanksgiving Pie)
- Why You’ll Love This Creamy Pecan Pie
- Ingredients Needed For Maple Pecan Cream Pie (Easy Pie Recipe)
- How To Make Cream Cheese Pecan Pie Recipe (Printable Recipe Card Below)
- Substitution & Variation Ideas
- My Tips For This Pecan Cream Pie Recipe
- Don’t Miss These Other Fabulous Pie Recipes
- FAQs
- What is the difference between pecan pie and pecan cream pie?
- How do you make pecan cream pie?
- Can you make pecan cream pie ahead of time?
- Does pecan cream pie need to be refrigerated?
- Pecan Cream Pie
- Ingredients
- Instructions
- Last Step:
- Nutrition
- Did you make this recipe?
Pecan Cream Pie Recipe (Best Thanksgiving Pie)
Here is a small confession. I have never cared for classic pecan pie. It always struck me as overly sweet and gooey, and one small slice was more than enough for me. This pie changed my mind completely.
It tastes like regular pecan pie, except the texture is creamy, thick, light and fluffy instead of sticky and dense. That contrast is the whole magic of the recipe.
Another thing I am so obsessed with is how little actual cooking is involved. Only the pie crust needs to be cooked, which makes this almost a no bake dessert. Everything else comes together in a couple of mixing bowls right on the counter.
That is exactly why this pie has earned a permanent spot on my Thanksgiving table, and why I consider it a staple for the entire holiday season.
Why You’ll Love This Creamy Pecan Pie
The filling is light, thick and luscious, which is a welcome change from the heavier, sweeter and stickier classic pecan pie. People notice the difference right away, and this is one of those unique pies that guests actually ask about while they are still eating.
Pure maple syrup, brown sugar and pecans are a match made in heaven here. Each ingredient brings something of its own, and together they taste like the holidays in one bite.
Best of all, this pie can be made ahead of time. Prepare it the day before and it will be ready to go the next day, which is a lifesaver when the oven is crowded and every burner is busy.
Serve it plain or with a little extra whipped cream on top. Either way, it looks beautiful on a dessert table.
Ingredients Needed For Maple Pecan Cream Pie (Easy Pie Recipe)
You need seven ingredients and one pie crust. Nothing fussy, nothing hard to find. Here is the full list so you can check your pantry before you start.
| Ingredient | Notes |
|---|---|
| 1 (9 inch) uncooked pie crust | Must be baked and completely cooled before the filling goes in. |
| 1 cup heavy whipping cream | Beaten with the powdered sugar to make homemade whipped cream. |
| 1/4 cup powdered sugar | Sweetens the whipped cream. |
| 2 bars (8 oz each) cream cheese, softened | Soften it first so the filling mixes up smooth and free of lumps. |
| 1/2 cup light brown sugar | Dark brown sugar can be used for a deeper, more molasses forward flavor. |
| 1/4 cup pure maple syrup | Pure maple syrup only. Pancake syrup is not the same thing. |
| 1 1/2 cups finely chopped pecans, divided | 1 cup goes into the filling, and the remaining 1/2 cup is sprinkled on top. |
About the crust. You have options, and all of them work. A frozen pie crust baked according to the package directions is the easiest route. A refrigerated pie crust unrolled into a 9 inch pie plate and baked per package directions works just as well.
You can also use a homemade crust or pick one up from a local bakery. The one rule that matters is that the crust must be already cooked and completely cooled before the creamy pecan filling goes anywhere near it.
About the heavy whipping cream. This is what becomes your homemade whipped cream, and it is the reason the filling turns out so fluffy and light. I highly recommend not replacing it with Cool Whip. The taste would be noticeably different, and the cream is what gives the pie its airy texture.
About the powdered sugar. This is the sweetener for the whipped cream, and it dissolves beautifully into the cream as you beat it.
About the cream cheese. Use softened cream cheese to avoid lumps in the mixture. If you forget to set it out, give the wrapped bars a few minutes on the counter until they press easily with your finger.
About the brown sugar. Light brown sugar is what the recipe calls for. If you want a deeper, more molasses heavy flavor, dark brown sugar can be substituted.
About the maple syrup. Please use pure maple syrup and not pancake syrup. They are not interchangeable, even though the pancake syrup costs less. The real thing is what makes the flavor sing.
About the pecans. You can buy chopped pecans already prepared, or chop whole pecans yourself with a food chopper or a nut chopper. Chop them as finely or as coarsely as you prefer. Either way they add flavor, crunch and texture to every bite.
How To Make Cream Cheese Pecan Pie Recipe (Printable Recipe Card Below)
This is a genuinely simple method. There is no custard to babysit and no water bath involved. Here is how it goes, step by step.
- Cook the pie crust according to the package or recipe instructions. Let it cool completely on a cooling rack before adding the cream pie filling.
- In a mixing bowl, add the heavy whipping cream and the powdered sugar. Beat with an electric hand mixer, or use a stand mixer fitted with the whisk attachment, until stiff peaks form. Start on low speed so the cream does not splash, then increase the speed as it thickens. This usually takes about 4 to 5 minutes.
- In a separate mixing bowl, add the softened cream cheese, the brown sugar and the pure maple syrup. Beat together until combined and creamy, with no lumps left in the mixture.
- Fold the whipped cream into the cream cheese mixture with a rubber spatula, just until combined. Take your time here and keep it gentle so you do not deflate all that air you just whipped in.
- Stir in 1 cup of the chopped pecans.
- Spread the pecan cream filling into the baked and cooled pie crust and smooth the top. Sprinkle the remaining 1/2 cup of pecans over the pie.
- Cover the pie with a lid or plastic wrap and refrigerate for at least 8 hours, or overnight, before serving.
Timing at a glance. Prep takes about 10 minutes, the crust bakes in about 10 minutes, and the pie then chills for a minimum of 8 hours.
That adds up to roughly 8 hours 20 minutes from the moment you start until the first slice is served, and almost all of it is hands off time in the fridge. One pie serves 10.
Optional garnish. Right before serving, you can add whole pecans, a little extra freshly whipped cream, or a scattering of crushed pecan pieces.
Substitution & Variation Ideas
This recipe is flexible, and I have tried several of these swaps myself.
Crust swaps. A ready made pecan crust from the baking aisle is a lovely option, and a graham cracker crust works beautifully too. That said, the flaky buttery pie crust is still my favorite and the one I reach for most often.
Whipped cream garnishes. For a pretty finish, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar and pipe it around the outer edge of the pie, then set a whole pecan on top of each swirl.
You can also spread that whipped cream over the entire pie as a second layer. If you are short on time, store bought spray whipped cream added to each slice just before serving does the job.
A drizzle of caramel sauce is another fun option that pairs so well with the pecans.
Lighter cream cheese. Reduced fat cream cheese can replace the full fat version if you want to lighten the recipe. I do not personally recommend it, because the lower fat version is noticeably less thick and creamy, and the texture is a big part of what makes this pie special.
My Tips For This Pecan Cream Pie Recipe
After making this pie more times than I can count, these are the tips that matter most.
- Buy the real maple syrup. Use pure maple syrup, not pancake syrup. You will usually find it near the other syrups and breakfast items in the grocery store.
- Homemade whipped cream is worth it. If you want a shortcut, you can replace the heavy whipping cream and powdered sugar with one 8 ounce container of Cool Whip. I do not recommend it, because it changes the flavor of the finished pie.
- Cook and cool the crust first. The crust must be cooked and cooled before the pecan cream filling is added. A warm crust will soften the filling and make the pie harder to slice.
- Plan ahead for the chill time. Refrigerate the pie for at least 8 hours, and know that more time is completely fine. Making it the night before and refrigerating it covered overnight works beautifully.
- Holiday timing. I often make this the day before Thanksgiving and let it sit in the fridge all night and all day until our early evening dinner. It comes out perfectly set every time.
For reference, the recipe card lists per serving values of 495 calories, 33 grams of carbohydrates, 6 grams of protein, 39 grams of fat, 17 grams of saturated fat, 2 grams of fiber, 21 grams of sugar, 222 milligrams of sodium and 73 milligrams of cholesterol.
Don’t Miss These Other Fabulous Pie Recipes
If you love this one, my dessert list does not stop here. These are the pies I make again and again throughout the year.
- Raspberry Cream Pie. A graham cracker crust with a cheesecake filling, homemade raspberry pie filling, whipped cream and fresh raspberries on top.
- Maple Pumpkin Pie. A classic pumpkin pie seasoned with real maple syrup, which adds a warm depth to every slice.
- Pistachio Cheesecake Pie. A no bake pie made with pistachio pudding, and it could not be easier to put together.
- Banana Cream Pie. The version that avoids mushy browned bananas, so every slice tastes fresh.
- Easy Nutella Pie. Just 4 ingredients, a graham cracker crust, a layer of Nutella, a fluffy whipped Nutella and cream cheese filling, and chopped hazelnuts scattered on top.
- Easy Peanut Butter Pie. A no bake pie with a smooth, fluffy peanut butter filling in a sweet graham cracker crust.
- Pumpkin Mousse Pie. A buttery graham cracker crust, a fluffy pumpkin mousse filling and freshly whipped cream.
One quick note if you have visited this page before. The post has been updated with new pictures and more helpful tips, while the recipe itself remains the same as the original. So you can keep using the version you already know and love.
FAQs
What is the difference between pecan pie and pecan cream pie?
How do you make pecan cream pie?
Can you make pecan cream pie ahead of time?
Does pecan cream pie need to be refrigerated?
Pecan Cream Pie
Pecan Cream Pie My holiday table is never complete without this pecan cream pie, and I can promise yours will love it just as much. It is a creamy variation of traditional pecan pie, built on a buttery, flaky crust and filled with a crunchy pecan cream sweetened with pure maple syrup.
- Total Time: 500 min
- Yield: 10 1x
Ingredients
1 (9-inch) uncooked pie crust
1 cup heavy whipping cream
1/4 cup powdered sugar
2 bars (8 oz each) cream cheese, softened
1/2 cup light brown sugar
1/4 cup pure maple syrup
1½ cups finely chopped pecans, divided
Instructions
1-Cook the pie crust according to the: Cook the pie crust according to the package or recipe instructions. Let cool completely, on a cooling rack, before adding the cream pie filling.
2-In a mixing bowl, add the heavy: In a mixing bowl, add the heavy whipping cream and powdered sugar. Beat with an electric hand mixer, or use a stand mixer with the whisk attachment, until stiff peaks form.
3-In a separate mixing bowl, add the: In a separate mixing bowl, add the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy, and no lumps remain in the mixture.
4-Stir the whipped cream into the cream: Stir the whipped cream into the cream cheese mixture until combined.
5-Stir in 1 cup of the chopped: Stir in 1 cup of the chopped pecans.
6-Spread the pecan cream filling mixture into: Spread the pecan cream filling mixture into the baked and cooled pie crust. Sprinkle the remaining pecans (1/2 cup) on top of the pie.
7-Cover the pie with a lid or: Cover the pie with a lid or plastic wrap and refrigerate for 8 hours, or overnight, before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 10 min
- Cook Time: 10 min
- Method: no_cook
Nutrition
- Calories: 495kcal
- Sugar: 21g
- Sodium: 222mg
- Fat: 39g
- Saturated Fat: 17g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 73mg
