Quick Description
This No-Bake Pecan Cream Pie is a rich, indulgent dessert that’s perfect for any occasion! With a creamy filling made from whipped cream cheese and a crunchy, buttery pecan crust, this pie comes together in just a few simple steps. No baking required, and it’s sure to be a hit with your friends and family!
Servings & Timing
- Servings: 8–10
- Prep Time: 10 minutes
- Chill Time: 3–4 hours (or overnight for best results)
- Total Time: 10 minutes + chill time
Ingredients List
For the Pie Crust:
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Filling:
- 8 oz (225 g) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar (or sweetener of choice)
- 1 tsp vanilla extract
- 1/2 cup pecans, chopped (plus extra for garnish)
- 1 tbsp maple syrup (optional, for extra sweetness)
For the Pecan Topping:
- 1/2 cup pecans, chopped
- 1 tbsp butter
- 1 tbsp maple syrup
- Pinch of sea salt
Instructions
Step 1: Prepare the Pie Crust
If you’re using a store-bought crust, simply ensure it’s pre-baked and cooled. If making a homemade crust, prepare it according to the recipe, and let it cool completely.
Step 2: Make the Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Fold the whipped cream into the cream cheese mixture until smooth. Add the powdered sugar, vanilla extract, and maple syrup (if using), then mix well.
Gently fold in the chopped pecans.
Step 3: Assemble the Pie
Spread the cream cheese filling evenly into the pre-baked pie crust. Smooth the top with a spatula and refrigerate for 3–4 hours, or overnight, to allow the pie to set.
Step 4: Prepare the Pecan Topping
In a small skillet over medium heat, melt the butter and stir in the maple syrup and chopped pecans. Cook for 2–3 minutes, stirring constantly, until the pecans are toasted and caramelized. Remove from heat and let it cool slightly.
Step 5: Top & Serve
Once the pie is set, remove it from the fridge and top with the toasted pecans. Garnish with extra pecans if desired.
Slice and serve chilled.
Additional Notes
- Make It Gluten-Free: Use a gluten-free pie crust (store-bought or homemade) to make this dessert gluten-free.
- Dairy-Free Option: Use dairy-free cream cheese and coconut whipped cream for a dairy-free version.
- Sweetener Substitution: If you’re looking to reduce sugar, you can substitute the powdered sugar with a low-carb sweetener such as monk fruit or stevia.
Dietary Info
- Low-Carb Option: With a low-carb crust, this pie can be made suitable for keto and low-carb diets.
- High in Healthy Fats: The pecans add healthy fats, making this pie a more satiating dessert.
- Gluten-Free: This recipe can easily be made gluten-free with a gluten-free crust.
Recipe Variations & Serving Suggestions
- Chocolate Drizzle: Drizzle melted dark chocolate over the top for an added touch of decadence.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the filling for a warm, cozy twist.
- Berry Version: Top with fresh berries like raspberries or blueberries for a fresh contrast to the creamy pecan filling.
Storage & Make-Ahead
- Storage: Store leftovers in the fridge, covered, for up to 4 days.
- Freezing: Freeze the pie for up to 1 month. Thaw in the fridge before serving.
