Pecan Cream Pie Recipe

The first time I tasted this Pecan Cream Pie, I couldn’t believe how smooth and rich it was. The creamy filling and crunchy pecans make the perfect mix. It’s one of those pies that disappears fast at the table.

I love how easy it is to make, even though it looks fancy. The buttery crust and silky filling come together in no time. Every bite feels like a mix of comfort and sweetness.

It’s cool, creamy, and full of that nutty flavor I can’t get enough of. The whipped topping makes it even better. I always save an extra slice for later—but it never lasts long.

So, let’s make it together. You’ll see how simple and satisfying this pie really is. Once you try it, it might just become your new favorite dessert.

Why You’ll Love This Recipe

• Decadent & Creamy: The filling is rich, smooth, and sweet, offering a delightful contrast to the crunchy pecans.
• Reader Favorite: If you love creamy pies with a nutty twist, this one’s sure to win you over.
• Versatile: Perfect for any season or occasion, from Thanksgiving to casual get-togethers.
• Make-Ahead Friendly: Can be prepared ahead of time and refrigerated until ready to serve.
• Easy to Customize: Add more or less sweetness, or even add in chocolate chips for a fun variation!

Required Kitchen Tools

Before we dive into the recipe, here’s what you’ll need to make this delicious pecan cream pie:

• 9-inch Pie Dish: A standard 9-inch pie dish works perfectly for this recipe.
• Mixing Bowls: You’ll need a few bowls for mixing the filling and for whipping the cream.
• Hand or Stand Mixer: A mixer will help you achieve the smooth, creamy texture for the filling.
• Whisk: For incorporating the powdered sugar into the heavy cream and mixing dry ingredients.
• Spatula: For folding in the pecans and spreading the filling in the pie crust.
• Pie Crust: You can use a store-bought or homemade pie crust, as per your preference.

Ingredients

Here’s what you’ll need to make this indulgent pecan cream pie:

For the Pie Crust:

• 1 (9-inch) Uncooked Pie Crust: You can use a store-bought pie crust or make a homemade one.

For the Cream Pie Filling:

• 1 cup Heavy Whipping Cream: This creates the creamy, rich texture of the filling.
• 1/4 cup Powdered Sugar: Sweetens the cream and helps achieve the perfect consistency when whipped.
• 2 Bars (8 oz each) Cream Cheese, Softened: Provides the base for the creamy filling. Make sure it’s softened to room temperature.
• 1/2 cup Light Brown Sugar: Adds a touch of caramel-like sweetness that complements the pecans.
• 1/4 cup Pure Maple Syrup: Enhances the flavor with a natural sweetness and depth.
• 1½ cups Finely Chopped Pecans (divided): Adds the crunch and nutty flavor that pairs so well with the creamy filling.

Step-by-Step Instructions for Pecan Cream Pie

Making Pecan Cream Pie is easy, and the results are truly amazing. Here’s how to do it:

1. Prepare the Pie Crust

If you’re using a store-bought crust, follow the package directions to pre-bake it. If you’re using a homemade crust, roll it out and fit it into a 9-inch pie dish. Bake the crust at 350°F (175°C) for 10-12 minutes or until golden brown. Allow the crust to cool completely before filling it with the cream pie filling. This step is crucial to avoid a soggy crust, so don’t skip it!

2. Make the Cream Filling

In a large mixing bowl, combine the softened cream cheese and light brown sugar. Use a hand mixer or stand mixer to beat the cream cheese and sugar together until smooth and creamy. The mixture should have a light, fluffy consistency. Add in the pure maple syrup and continue to mix until fully incorporated.

In a separate bowl, beat the heavy whipping cream and powdered sugar together until stiff peaks form. This step may take a few minutes, but the whipped cream should hold its shape when you lift the beaters.

Once the whipped cream is ready, gently fold it into the cream cheese mixture. Use a spatula to combine the two mixtures without deflating the whipped cream. The goal is to maintain the airiness of the whipped cream for a light and creamy texture.

3. Add the Chopped Pecans

Next, stir in 1 cup of the finely chopped pecans into the cream mixture. The pecans should be evenly distributed throughout the filling. Set aside the remaining ½ cup of chopped pecans for topping.

4. Assemble the Pie

Carefully spoon the creamy filling into the cooled pie crust. Spread it out evenly with a spatula to make sure the filling is level. Once the filling is in place, sprinkle the remaining chopped pecans over the top. These will add an extra layer of crunch and texture to the pie.

5. Refrigerate the Pie

Place the pie in the refrigerator for at least 4 hours, or overnight if possible, to allow the filling to firm up and set. The chilling time is important to achieve the perfect slice.

6. Serve and Enjoy

Once the pie has chilled, slice it up and serve! You can garnish it with a dollop of whipped cream if you like, or even a drizzle of additional maple syrup for a touch of extra sweetness.

Variations for Pecan Cream Pie

While this classic pecan cream pie is absolutely delicious on its own, there are a few variations you can try if you want to get creative:

• Add Chocolate: Stir in some chocolate chips or drizzle melted chocolate over the top for a sweet contrast to the pecans.
• Caramel Sauce: For an extra indulgent touch, drizzle some homemade caramel sauce over the top of each slice before serving.
• Spiced Pecans: Toast your pecans with a bit of cinnamon, nutmeg, and a pinch of salt to elevate the flavors of the filling.
• Use Toasted Coconut: Add some toasted coconut flakes to the filling or sprinkle on top for an extra layer of flavor.

How to Serve Pecan Cream Pie

This pie is rich and satisfying, so a little goes a long way. Here are some ideas for serving it:

• With a Cup of Coffee or Tea: Pecan cream pie pairs wonderfully with a hot cup of coffee or tea, making it an ideal after-dinner treat.
• As a Holiday Dessert: It’s a great addition to any holiday spread, especially for Thanksgiving or Christmas.
• Top with Whipped Cream: Add a dollop of freshly whipped cream to each slice for an extra indulgent treat.
• Serve with Fresh Fruit: Complement the richness of the pie with some fresh berries like raspberries or strawberries on the side.

Storing Pecan Cream Pie

If you have leftovers, you can store them easily:

• In the Refrigerator: Cover the pie with plastic wrap or place it in an airtight container. It will keep for up to 3-4 days in the fridge.
• Freezing: While this pie is best served fresh, you can freeze it for up to 1-2 months. Make sure to wrap it tightly in plastic wrap and then foil before freezing. To serve, thaw it overnight in the refrigerator.

Nutrition Information (Per Serving)

Nutrient	Amount per serving
Calories	400-450
Total Fat	30g
Saturated Fat	10g
Cholesterol	45mg
Sodium	100mg
Total Carbohydrates	40g
Dietary Fiber	2g
Sugars	30g
Protein	4g

Conclusion

Pecan Cream Pie is a rich and decadent dessert that combines the creamy smoothness of a custard-like filling with the nutty crunch of toasted pecans. The pie is perfect for any occasion, from family gatherings to holiday dinners. With its easy preparation and impressive presentation, it’s a recipe that will quickly become a favorite in your dessert rotation. Whether you’re making it for a crowd or indulging in a slice for yourself, this pie is sure to satisfy every sweet tooth!

Pecan Cream Pie FAQs

Can I make this pie ahead of time?

Absolutely! Pecan cream pie is a perfect make-ahead dessert. You can prepare it the night before and let it chill in the fridge until you’re ready to serve it.

Can I use a different type of nut?

Yes, while pecans are traditional, you can use other nuts like walnuts or almonds for a different flavor profile. Just make sure to chop them finely before adding them to the filling.

Can I use a store-bought crust?

Yes, if you’re short on time, a store-bought pie crust will work just fine. Just be sure to pre-bake it to ensure it stays crisp.

How do I know when the pie is set?

The pie should be firm to the touch and have a smooth, creamy consistency once chilled. It will hold its shape when sliced.