Now, I love a good old-fashioned pecan pie as much as the next Southerner, but I’ll be honest with you… sometimes that sticky-sweet syrup filling can be a little much after a big meal. That’s why the first time I tasted a Pecan Cream Pie, I just about fell in love on the spot.
It was at a church potluck — the kind where the dessert table groans under the weight of every pie, cake, and cookie recipe known to man. Somebody had brought this beauty: golden crust, piled high with a creamy, custard-like filling, and crowned with a generous layer of chopped pecans. I took one bite and thought, Well, now this is dangerous.
This pie’s got everything you want from a pecan pie — the toasty, nutty crunch — but the filling is lighter, silkier, and just sweet enough. It feels indulgent without that “whew, I need a nap” heaviness. And the best part? You can make it ahead, stick it in the fridge, and pull it out when you’re ready to wow folks.
Why You’ll Love This Pie
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The texture – velvety filling with the crunch of pecans in every bite.
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It’s a make-ahead dream – perfect for holidays and busy days.
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Not overly sweet – balanced just right so you keep going back for another forkful.
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Easy elegance – simple to make but looks like it came from a bakery.
Ingredients
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1 (9-inch) pie crust, unbaked
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2 packages (8 oz each) cream cheese, softened
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⅓ cup powdered sugar
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1 cup heavy cream
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½ cup brown sugar
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1½ cups finely chopped pecans
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¼ cup maple syrup
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¼ teaspoon salt
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Whipped topping (Cool Whip or homemade, optional)
How to Make It
Step 1 – Bake the crust.
Pop your pie crust in the oven and bake according to the package directions. Let it cool completely — you don’t want your filling melting into a puddle.
Step 2 – Make the creamy base.
Beat the softened cream cheese and powdered sugar in a big mixing bowl until it’s smooth enough to make you want to dip a spoon in.
Step 3 – Whip the cream.
In another bowl, whip the heavy cream until stiff peaks form. It should stand up on its own like a proud little mountain.
Step 4 – Fold it together.
Gently fold the whipped cream into the cream cheese mixture. Folding keeps it light and airy — no heavy stirring here.
Step 5 – Add the flavor.
Stir in the brown sugar, 1 cup of the pecans, maple syrup, and salt. Taste it. You might have to “check” a second spoonful, just to be sure.
Step 6 – Fill and top.
Spread the filling into your cooled crust. If you’re feeling fancy, smooth on a layer of whipped topping and sprinkle the rest of the pecans over the top.
Step 7 – Chill out.
Cover and refrigerate for at least 2 hours — overnight is even better. It’ll slice cleaner and taste even richer.
Little Tips from My Kitchen
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Toast the pecans first — it brings out their flavor.
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Swap maple syrup for honey if that’s what you’ve got.
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A splash of bourbon in the filling? Don’t mind if I do.
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Make mini pies in tart shells for cute, individual servings.
