I have to be honest with you — I love pie. But what I don’t love is hovering over a bubbling pot of filling on the stove, worrying about whether it’s too runny or if the crust is burning. Been there, done that, got the flour-stained apron.
So one year — right around the time I was frantically prepping for a family get-together and short on both time and patience — I threw together this Pecan Cream Pie, kind of on a whim. No baking the filling, no gelatin nonsense, just a chilled, creamy dream packed with pecans and a kiss of maple. And you know what? Folks raved. Now I make it every Thanksgiving, Christmas… and honestly, sometimes just because it’s Tuesday and I want pie.
If you’re into buttery nuts, fluffy cream, and desserts that come together without drama — friend, this one’s for you.
Why You’ll Fall for This Pie
-
No baking (besides the crust) — which means your oven is free for everything else.
-
Cool, creamy, and light — it’s like a pecan pie and a cheesecake had a baby.
-
Sweet but not too sweet — the maple and brown sugar keep things cozy.
-
Ridiculously easy — no eggs, no stress, no sweating over a stovetop.
-
Perfect for make-ahead — it actually gets better the next day.
Ingredients You Probably Already Have (or Can Get in 5 Minutes)
Here’s everything you’ll need — plus some real-life notes from me, because I’ve made this pie more times than I can count.
Crust
-
1 unbaked 9-inch pie crust
Store-bought is fine. No guilt here. Just blind bake it (follow the package), and let it cool completely before filling. I usually do this in the morning while I sip coffee in my robe.
Filling
-
1 cup heavy whipping cream
-
1/3 cup powdered sugar
These two get whipped into a billowy, cloud-like topping. It’s like magic — don’t skip it. -
2 (8 oz) blocks cream cheese, softened
Take these out of the fridge an hour before you start. Or microwave them a bit — we’ve all been there. -
1/2 cup light brown sugar
That molasses-y warmth? This is what does it. -
1/4 cup real maple syrup
Use the good stuff. Trust me — it’s worth it. -
1 1/2 cups chopped pecans
You can toast them if you’re feelin’ fancy, but I usually don’t. They’re delicious either way. -
1/4 teaspoon salt
Just a little — makes the sweetness pop.
Let’s Make Pie (You Got This)
I pinky promise this won’t stress you out. Here’s how it goes down:
1. Crust First
Blind bake that crust, and let it cool completely. I know you’re tempted to rush it — but if you fill it while it’s warm, the cream filling will turn sad and melty. Patience, my friend.
2. Whip It Real Good
Grab a mixing bowl and beat the heavy cream + powdered sugar until it forms stiff peaks. You’ll know it’s ready when it holds its shape like a little whipped cloud.
3. Cream Cheese Magic
In a separate bowl, beat together the cream cheese, brown sugar, maple syrup, and salt until it’s super smooth. No lumps. Think fluffy cheesecake batter.
4. Marry the Two
Fold the whipped cream into the cream cheese mix — gently! We want to keep that airiness. Then stir in 1 cup of the pecans. Try not to eat all the filling with a spoon (no judgment if you do).
5. Spread, Sprinkle, Chill
Spoon that luscious mixture into the cooled crust. Smooth it out. Sprinkle the remaining pecans on top like you mean it. Now cover it and pop it in the fridge for at least 2 hours — overnight is even better if you can wait.
