Pecan Cream Pie

A fork slices into a creamy pie topped with chopped pecans, displayed on a plate with whole pecans and mint leaves.

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This Pecan Cream Pie is a creamy variation of traditional pecan pie! A buttery flakey crust filled with a crunchy pecan cream filling that's sweetened with pure maple syrup, and a pecan cream cheese mixture filling. My holiday table is never complete without this pie!

Course Dessert

Cuisine American

Keyword no bake, no bake pecan cream pie, no bake pie, pecan cream pie, pecan pie

Prep Time 10

Cook Time 10

refrigerate 8

Servings servings

Calories 461kcal

Author Paula

Equipment

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