Decadent Pecan Cream Pie

Pecan Cream Pie

This pecan cream pie is a lighter, mostly no-bake twist on the traditional sticky-sweet version. The filling is smooth and creamy like cheesecake, gently brightened with a touch of tang and softened by freshly whipped cream. Maple syrup adds warm depth, while finely chopped pecans are folded throughout for a nutty bite in every slice.

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Ingredients

Ingredient	Amount
Cream cheese, softened	2 (8 oz) packages
Pecans, finely chopped	1½ cups
Heavy whipping cream	1 cup
Light brown sugar	½ cup
9-inch pie crust, unbaked	1
Pure maple syrup	¼ cup
Powdered sugar	⅓ cup
Salt	¼ tsp

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Instructions

1. Bake the Crust: Blind bake the pie crust following the package instructions. Set aside to cool completely.
2. Whip the Cream: Using a cold bowl, beat the heavy cream with powdered sugar until stiff peaks form. Refrigerate until ready to use.
3. Prepare the Filling: In a large mixing bowl, beat the cream cheese with brown sugar, salt, and maple syrup until smooth and velvety.
4. Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined. Fold in 1 cup of the chopped pecans.
5. Chill and Set: Spoon the filling into the cooled crust and smooth the surface. Sprinkle the remaining pecans evenly over the top. Refrigerate for at least 2 hours, or overnight for best texture and easy slicing.