This pecan cream pie is a fun change from the traditional pecan pie. With a light and decadent whipped creamy filling, this no bake dessert is sure to be a favorite for the holidays! Pecan Pie is always a classic dessert for the holidays, but have you heard of pecan cream pie?
You just might fall in love like I did. In fact, I think pecan cream pie and pumpkin cream pie are in the running for being even more delicious than the classics. This no bake style pie is made with a rich whipped cream and cream cheese filling, poured into a graham crust, and chilled in the fridge.
Not only is it super simple to make, but it frees up oven space and can be made in minutes then stored in the fridge until it’s time for Thanksgiving dessert.
9-inch pie shell, baked and cooled
1 cup heavy whipping cream
1/4 cup powdered sugar
2 (8oz) bars cream cheese, softened
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/4 cup real maple syrup
1 cup finely chopped pecans + 1/2 cup roughly chopped pecans
In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.
In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.
Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4-6 hours before serving.