No Bake Pecan Cream Pie

If your oven is full, the no-bake pecan cream pie is the perfect way to still get a pecan pie on the table. It is creamy with a hint of maple syrup and lots of pecans. No oven needed!

Prep Time10

Cook Time0

Chill Time8

Total Time8 10

Servings: Servings (2 9-inch pies)

Author: Carlee

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.

Nutrition

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