You are going to love this no bake pecan cream pie. It is kissed with the flavor of maple syrup and has a light creamy texture. It is a great way to have a pecan pie without the oven!
My family falls into two distinct groups of people, those who love all things pecans and those who can’t stand it. Of course, that divide is extra obvious during the holiday season.
I have a dad and brother who regularly request pecan pie or something inspired by pecan pie for their birthday treats every year even though their birthdays within a week of Thanksgiving. (One is before and the other is after.)
So, I am constantly trying to come up with different variations to keep things interesting. Otherwise I would be baking pecan pies every day in November and December!
This no bake recipe is a fun addition to the mix. I love addition of maple syrup and the creamy texture.
I used two smaller 6 ounce graham cracker pie crusts to make sure I had plenty of servings. You could pile up all of the filling in one if you want or use a deep dish pie crust.
The filling would also be great in an Oreo pie crust. Though you might lose some of the maple notes to the chocolate. Or you could make a pecan crust if you want to go whole hog on the nuts or if you want to make it gluten-free.
Email Me The Link
I'll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Make It Ahead
Like most no-bake pie recipes, this pie likes to have a nice long time in the fridge before it is served. Try to chill it for at least 8 hours before serving, though making it a full day ahead of time also works great.
Carlee’s Tips and Tricks
Make sure the cream cheese is good and softened. That will make getting smooth so much easier.
Use full fat cream cheese. This isn’t a place to try to cut calories.
You can use Cool-Whip instead of heavy cream if you want to. Just fold it into the cream cheese mixture.
Toasting the pecans before adding them really enhances both their crunch and flavor. I just put them in a dry skillet over medium heat for 3-5 minutes, stirring frequently. Remove them from the heat when they become fragrant.
You can chop the pecans finer if you want. I like the texture of having some chunks in the mix.
That’s it! This recipe really is simple to make. I think you are going to love it!
No Bake Pecan Cream Pie
Equipment
Ingredients
- 2 6 oz graham cracker crust or 1 deep dish crust
- 16 ounces cream cheese softened
- ½ cup light brown sugar packed
- ¼ cup pure maple syrup
- ¼ cup powdered sugar
- 1 pinch salt
- ½ cup heavy cream
- 2 cups chopped pecans
Instructions
- If desired, toast the pecans by placing them in a dry skillet. Warm over medium heat for about 4 minutes, stirring frequently. They are done when they start getting a little bit fragrant. Remove from the heat and set aside to cool.
- In a large mixing bowl, beat the 16 ounces cream cheese and ½ cup light brown sugar until lump free. Be sure to scrape the sides of the bowl once or twice.
- Add the ¼ cup pure maple syrup, ¼ cup powdered sugar, and 1 pinch salt. Mix until combined.
- Slowly drizzle in the ½ cup heavy cream, incorporating it as you go. I like to drizzle it in slowly with the mixer on medium-low. Once the cream is incorporated, turn the mixer up to medium-high and beat the mixture is fluffy and able to hold its shape.
- Stir in half of the 2 cups chopped pecans. Then scoop the mixture into the pie crust. If you have the smaller pie crusts, it will fill two pies. Otherwise the filling will work in one deep dish crust.
- Sprinkle the remaining pecans over the top of the pies.
- Cover the pies and chill for 8 hours, or overnight, before serving.
Video
Email Me The Link
I’ll email this post to you, so you can easily find it later. Plus you’ll get new recipes from me every week!
Did you try this recipe?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Get social!
Recipes in your inbox
