Pecan Cream Pie

Jump to Recipe

Pecan cream pie walks the line between classic Southern pecan pie and a lush, creamy cheesecake. It brings together toasted pecans, a hint of maple, and a sweet, tangy filling. The final pie is smooth, light, packed with texture, and surprisingly quick to make—especially if you use a store-bought crust. Below you’ll find everything you need to create a pecan cream pie that delivers impressive richness and full flavor in every bite.

Why Choose Pecan Cream Pie?

This dessert stands out for its irresistible combination of familiar and novel flavors. It is perfect for gatherings, potlucks, holiday celebrations, or a simple treat on a cozy afternoon. While a classic pecan pie leans heavy and gooey, this version features a mousse-like cheesecake base. Here’s what you get with every slice:

• Contrast in textures: Buttery, flaky crust under a billowy cream layer, finished with pecans that add crunch.
• Balance of flavors: Toasted nuts, caramel hints from brown sugar, and a touch of maple all wrapped up in creamy filling.
• Quick assembly: Use a prepared crust for a shortcut and keep the oven off.
• Flexible variations: Tweak the filling with extras such as chocolate or a splash of bourbon.

Ingredients

Here’s everything you’ll need for a standard 9-inch pecan cream pie, along with notes for substitutions and add-ins.

Optional Add-Ins and Toppings

• 1/4 cup Mini Chocolate Chips
• 2 tbsp Bourbon
• Melted Chocolate for crust seal
• Whipped Cream and caramel for topping

Prepping and Toasting Pecans

Start with high-quality pecans. Pecans should smell fresh, with no trace of bitterness.

• Preheat your oven to 350°F (175°C).
• Scatter pecan halves on a baking sheet in a single layer.
• Place in the oven and toast for 10-12 minutes, shaking the tray halfway through.
• Pecans are ready when they turn deep golden brown and their aroma intensifies.
• Let them cool completely before you chop for the filling.

Tip: Chop most pecans roughly for the filling, but save a few halves for decoration.

Making the Filling

Creating a stable, airy filling is all about technique and temperature. Here’s how to make it perfectly smooth every time:

Step 1: Prepare the Crust

• If using pastry, blind-bake it according to package or recipe instructions.
• Let it cool fully. For extra insurance, brush the cooled crust with melted chocolate and allow to set. This keeps it crisp.

Step 2: Cream Cheese Mixture

• Place room-temperature cream cheese and brown sugar in a large bowl.
• Beat with a hand mixer until light and no lumps remain.
• Add maple syrup, vanilla, and salt. Beat until everything is well-blended and satiny.

Step 3: Whip the Cream

• In a clean, cold bowl, add heavy cream and sifted powdered sugar.
• Beat on low at first, then high, until stiff peaks form. The cream should stay on the beater without sliding off.

Step 4: Combine Components

• Fold whipped cream gently into the cream cheese mixture using a spatula.
• Work in a figure-eight motion and stop as soon as no streaks remain. Overmixing will deflate the filling.
• Gently fold in the chopped, toasted pecans (and any chocolate chips or bourbon if using).

Step 5: Fill and Chill

• Spoon mixture into the prepared pie crust.
• Smooth the top with an offset spatula or knife.
• Arrange reserved pecan halves on top for a classic look.
• Cover with plastic wrap and refrigerate for at least 8 hours. Overnight gives cleanest slices.

Pie Assembly: Step-By-Step

• Blind bake crust and let cool.
• Toast pecans; chop most, leave some whole for garnish.
• Beat together the cream cheese, brown sugar, maple syrup, salt, and vanilla.
• Whip the heavy cream and powdered sugar in a cold bowl until stiff peaks form.
• Fold whipped cream into cream cheese mixture.
• Fold in pecans and any extras you choose.
• Spread into pie crust; decorate top.
• Chill at least 8 hours, preferably overnight.

Serving Suggestions and Variations

The beauty of pecan cream pie is in its adaptability. Here are some serving notes and tempting variations:

• Serve chilled: The texture is best straight from the fridge.
• Dress it up: Top with softly whipped cream and an extra drizzle of maple syrup or caramel sauce.
• Change the crust: Graham cracker or Oreo crusts deliver a different base and a hint of chocolate if you like.
• Swirl in extras: Fold in melted chocolate or sprinkle in mini chocolate chips for a new flavor profile.
• Bourbon kick: For an adult spin, whisk bourbon into the cream cheese before folding in the cream.

Tips for Success

• Room temperature cream cheese: Soft cream cheese blends smoother and prevents lumps.
• Cold heavy cream: Start with cold cream and cold mixing bowl for maximum volume.
• Don’t rush the chill: The filling needs at least 8 hours to fully set—plan ahead if you want neat slices.
• Crust sealing: Brush baked pastry with melted chocolate before adding filling to keep it crisp.
• Toasted pecans: Bring out maximum flavor by toasting. Don’t skip this step.

Storage and Make-Ahead Guide

Pecan cream pie holds up well, which makes it an ideal make-ahead dessert.

• Refrigerator: Store tightly wrapped for up to four days.
• Do not freeze: The creamy filling may turn grainy after freezing and thawing.
• Crust tip: The longer the pie sits, the more moisture migrates to the crust. For best texture, enjoy within a couple of days.
• Transport: Bring to parties in a cold pack or insulated bag.

Frequently Asked Questions

Can I use Cool Whip instead of real whipped cream?
Yes, you can substitute with 8 ounces of whipped topping. The filling will be slightly sweeter and softer.

Can I make this gluten-free?
Substitute a gluten-free crust and double-check your ingredient labels.

Can I swap in walnuts or other nuts?
Absolutely. Toast and chop as you would pecans, though flavor will shift.

Is it possible to make this dairy-free?
Use a dairy-free cream cheese substitute and coconut cream for the whipped cream. Results may vary.

Final Notes and Serving

This pecan cream pie takes a nostalgic favorite and gives it a refined twist. You get creamy filling anchored by toasted pecans, with enough contrast and flavor to keep everyone going back for another slice. Whether for the holidays or a low-key dessert night, it stands out for ease, make-ahead convenience, and undeniable indulgence.

Slice with a sharp knife dunked in hot water for pristine wedges. Serve cold, decorated with a cloud of whipped cream or a thick drizzle of caramel for even more flavor. Enjoy every forkful—each bite’s a celebration.

🖨️ Print

Pecan Cream Pie

⭐⭐⭐⭐⭐

4.5 from 1 votes

---

Course: Dessert / Cuisine: American

Prep Time 10 minutes

Cooking Time 8 hours

Servings 8 servings

Calories 634 cal

This pecan cream pie features a flaky, buttery crust. The filling combines crunchy and creamy textures. It offers brown sugar and maple syrup flavors with a cheesecake-like consistency. Need I say more?

Ingredients

• 1 teaspoon vanilla extract
• 1 1/2 cups pecan halves, toasted, chopped, and divided
• 1/4 cup pure maple syrup
• 1/2 cup light brown sugar, packed
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 cup heavy whipping cream, cold
• 2 (8 ounce) packages cream cheese, softened
• 1 (9-inch) baked pie crust (or Graham Cracker crust)

Instructions

1. In a large bowl, beat the cream cheese and brown sugar with an electric mixer until smooth and creamy. Add the maple syrup and salt. Blend again until smooth. Set aside.
2. In a separate bowl, whisk the heavy cream and powdered sugar on low until thickened. Add the vanilla. Increase the speed to medium. Whip until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese. Add 1 cup of chopped pecans. Pour the mixture into the pie crust. Flatten the top. Sprinkle the remaining nuts on top.
4. Refrigerate for at least 8 hours, or overnight. Wait until the filling is firm. Slice and serve the pie cold. Top with additional whipped cream if desired. Enjoy!