Pecan Cream Pie

Pecan Cream Pie

 We’ve all had Pecan Pie – that sticky-sweet stuff that often graces the Thanksgiving table – but this Pecan Pie is a different thing entirely. It still has that wonderful nutty pecan flavor but it’s all folded into a fluffy sweet and creamy filling so it’s a completely different Pecan Pie experience – one with a cool and creamy bite. Oh, and excellent news – aside from blind-baking the shell, you won’t need your oven at all.

To make the filling, you’re going to whip up some heavy cream and powdered sugar until they’re stiff and you’re also going to beat some cream cheese, maple syrup, and brown sugar until they’re smooth. And then you fold them together gently so you don’t lose the fluffiness from the whipped cream.


1 9-inch pie crust, unbaked

1 cup heavy whipping cream

1/3 cup powdered sugar

2 (8 oz) packages cream cheese, softened

1/2 cup light brown sugar

1/4 cup pure maple syrup

1 1/2 cups pecans, finely chopped

1/4 teaspoon salt


Blind bake crust according to package directions. Let cool completely while you make the filling.

In a small bowl, beat the whipping cream and powdered sugar with an electric mixer until stiff peaks form.

In a separate large bowl, beat the cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.

Fold the whipped cream into the cream cheese mixture until combined. Gently stir in 1 cup of the pecans.

Spread mixture into cooled pie crust and top with remaining pecans. Chill until firm, at least 2 hours and up to overnight.


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