No-bake Pecan Cream Pie
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This No-Bake Pecan Cream Pie is the perfect, easy, delicious dessert recipe. It’s quick to prepare, creamy, crunchy, and, honestly, hard to resist! (Ask me, I know. I couldn’t put the fork down!) One of my favorite things about this pie is how light it is, thanks to the whipped topping. Cool whip make it fluffy while still being rich. Great mouth feel! ❤️
Pecan Cream Pie is also great for busy days when you don’t have time to bake, as this No-Bake Pecan Cream Pie needs a few hours in the refrigerator to set properly.
As stated above, this is a very easy recipe. It’s great for beginner cooks and children. If you haven’t purchased chopped pecans yet, monitor the kiddos chopping them. (Or, cut them yourself.)
Equipment
Ingredients
The full recipe for No-Bake Pecan Cream Pie with amounts and instructions is at the bottom of the post.
- cream cheese softened, full-fat is best
- brown sugar light or dark
- maple syrup
- pecans chopped, divided
- Cool Whip
- shortbread pie crust
Cooking Tips
- Use Full-Fat
Cream Cheese : This gives the pie a richer, creamier texture. It’s worth using the full-fat version, as it makes a difference in taste and texture for this No-Bake Pecan Cream Pie. - Chill Before Serving: Let the pie chill for at least six hours to firm up. This will help all the flavors blend and make it easier to slice.
- Reserve Some Pecans for Topping: Set aside a handful of chopped pecans to sprinkle on top just before serving. This adds a nice crunch and makes the pie look extra tempting. Along with the pecans, I crushed a shortbread cookie and sprinkled it over the pie.
- Shortbread Crust Options: Store-bought shortbread crusts are convenient, but if you have a little more time, making your own crust can add a homemade touch.
No-Bake Pecan Cream Pie FAQ
Can I make this pie ahead of time?
Yes, this pie is perfect for making ahead. In fact, it needs 6 to 12 hours in the fridge to set. Just cover and refrigerate until you’re ready to serve. It keeps well in the fridge for up to four days.
Can I use a different type of crust?
Absolutely! While shortbread crust pairs nicely with pecans, a vanilla wafer crust, graham cracker crust, or even a chocolate crust would work well and bring a new flavor twist to this No-Bake Pecan Cream Pie.
Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream can be used. Make sure to whip it to medium peaks so it holds up well in the pie filling.
How do I store leftovers?
Cover the pie with plastic wrap and store it in the fridge. It should stay fresh for up to two days.
How to make Homemade Whipped Cream
- 1 pint heavy cream
- 2 Tablespoons confectioners sugar
- 1 teaspoon vanilla
- In a large bowl, whip cream until stiff peaks are just about to form.
- Beat in vanilla and sugar until peaks form. Stop. Do not over-beat, cream will become lumpy and
butter -like. - It’s ready to use however you wish to.
No-Bake Pecan Cream Pie Conclusion
This No-Bake Pecan Cream Pie is a perfect blend of creamy filling and crunchy pecans. It’s simple, quick, and a crowd-pleaser every time. If you’re in need of a fast dessert that doesn’t require baking, this pie is a fantastic choice. Serve it chilled and enjoy the compliments—it’s that easy!
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Pecan Cream Pie
Ingredients
- 16 ounces cream cheese softened, full-fat is best
- ½ cup brown sugar light or dark
- ¼ cup maple syrup
- 1 and ½ cups pecans chopped, divided
- 8 ounces Cool Whip
- 1 9-inch shortbread pie crust
Instructions
- In the bowl of your electric mixer, add the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy, and no lumps remain in the mixture.16 ounces cream cheese, ½ cup brown sugar, ¼ cup maple syrup
- Stir in 1 cup of the chopped pecans.1 and ½ cups pecans
- Fold the Cool Whip into the cream cheese mixture until combined.8 ounces Cool Whip
- Spread the pecan cream filling mixture into a shortbread pie crust. Sprinkle the remaining pecans (1/2 cup) on top of the pie. I also crushed a shortbread cookie and sprinkled it on top.1 9-inch shortbread pie crust
- Cover the pie with a lid or plastic wrap and refrigerate for 8 hours, or overnight, before serving.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
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