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This Pecan Cream Pie is a creamy variation of traditional pecan pie! A buttery flakey crust filled with a crunchy pecan cream filling that’s sweetened with pure maple syrup, and a pecan cream cheese mixture filling. My holiday table is never complete without this pie!
Pecan Cream Pie Recipe (Best Thanksgiving Pie)
Are you a fan of traditional pecan pie? I have never loved classic pecan pie. It’s overly sweet, gooey, and just not my favorite. Which is why when I found this pecan cream pie I was so obsessed!
It tastes like regular pecan pie but with a creamy, thick, light & fluffy texture. The only thing you have to cook is the pie crust – so it’s almost a no bake dessert and completely irresistible.
My Thanksgiving table and the Holiday season is never complete without it!
Why You’ll Love This Creamy Pecan Pie
- The creamy filling is so light, thick, and luscious! It’s a nice change from classic pecan pie with it’s heavy sweeter & sticky taste. It’s also a unique pie that people always ask about.
- Pure maple syrup + brown sugar + pecans is a match made in heaven. The flavors all compliment each other perfectly.
- This pecan cream cheese pie can be made ahead of time which makes it perfect for the Holidays. Prepare it the day before and it will be ready to go whenever you need it the next day.
Ingredients Needed For Maple Pecan Cream Pie (Easy Pie Recipe)
- Pie Crust – There are lots of options here. Use a frozen pie crust that you bake according to package directions. Use a refrigerated pie crust that you unroll into a 9-inch pie plate and then bake according to package directions. Make your own pie crust or buy a pie crust from your local bakery. The most important part is that the crust needs to be already cooked and completely cooled before adding the creamy pecan filling.
- Heavy Whipping Cream – The best part of this recipe is the homemade whipped cream. I highly recommend not replacing it with Cool Whip – it just won’t taste the same! The heavy cream mixture adds so much fluffiness and lightness to the pie.
- Powdered Sugar – The sweetener for the whipped cream.
- Cream Cheese – Make sure you are using softened cream cheese so you avoid the lumps in the mixture.
- Light Brown Sugar – If you want a deeper, more molasses heavy flavor then try using dark brown sugar instead. I have only ever used light brown sugar when I make this pie.
- Pure Maple Syrup – This is not the same thing as pancake syrup! Use pure maple syrup only – it is more expensive but it’s totally worth it. Promise.
- Chopped Pecans – Buy already chopped pecans or use whole pecans that you chop yourself with a food chopper or nut chopper. The crunchy pecans adds so much flavor, crunch, and texture to the pecan pie. Chop them as finely or as coarse as you prefer.
How To Make Cream Cheese Pecan Pie Recipe (Printable Recipe Card Below)
Cook the pie crust according to package or recipe instructions. Let cool completely, on a cooling rack, before adding the creamy pecan pie filling.
In a medium mixing bowl, add the heavy whipping cream and powdered sugar. Beat with an electric hand mixer, or use a stand mixer with the whisk attachment, until stiff peaks form. Start at low speed (to avoid splashing) and increase speed as it thickens. This process takes about 5 minutes.
In a separate bowl, add the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy and no lumps remain in the batter.
Fold the whipped cream into the cream cheese mixture, using a rubber spatula, and stir together just until combined. Stir in 1 cup of the chopped pecans.
Spread the creamy pecan mixture into the pie crust and smooth out the top. Sprinkle the remaining pecans on top of the pie.
Cover the pie with a lid or plastic wrap and let refrigerate for at least 8 hours, or overnight before serving. You can garnish the top of the pie with whole pecans, additional freshly whipped cream, or crushed pecan pieces. Enjoy!
Substitution & Variation Ideas
Although I love this recipe as is, there are a few things you can do to switch it up if wanted. Here are some ideas to get you started.
- Crust : Instead of a flaky traditional pie crust you can use a ready-made pecan crust, which can be found in the baking aisle alongside the other ready-made crust options. Another option is a graham cracker crust if wanted. I prefer the flaky buttery crust so that is what I recommend using.
- Garnish Idea : I love to whip up some additional homemade whipped cream (1 cup heavy whipping cream + 1/4 cup powdered sugar) and pipe it along the outer edge of the pie and then add a whole pecan on top of the whipped cream. Another options is to spread the whipped cream over top the pie as a second layer to it. You could also use spray whipped cream (purchased from the store) and garish each slice before serving. Caramel sauce drizzle is another serving option as well.
- Cream Cheese : If you want to “lighten-up” the recipe then try using reduced-fat cream cheese instead of full-fat. I don’t personally recommend doing this because the lower fat cream cheese won’t have as thick and creamy of a flavor, but it will work if wanted.
My Tips For This Pecan Cream Pie Recipe
- Use pure maple syrup and not pancake syrup – they’re not the same thing. You will find the pure maple syrup by the other syrup and breakfast items in the grocery store.
- I prefer the homemade whipped cream in this recipe but if you are wanting a shortcut then replace the heavy whipping cream & powdered sugar with 1 container (8 oz) Cool Whip. Again, I don’t recommend doing this because it will change the flavor of the pie.
- Make sure the pie crust is cooked and cooled before adding the pecan cream filling. And make sure you plan ahead of time so this pie has time to refrigerate before serving. I always make it the night before and let it refrigerate overnight (covered).
- This pie needs at least 8 hours of refrigeration time but it does really well if it’s more. I always make this the day before Thanksgiving (or whenever else I need it) and let it sit in the fridge all night and all day the next day until we eat Thanksgiving dinner in the early evening.
Don’t Miss These Other Fabulous Pie Recipes
Raspberry Cream Pie – A graham cracker crust, cheesecake filling, and topped with an easy homemade raspberry pie filling. Top with some whipped cream and fresh raspberries for one of my personal favorite Holiday desserts.
Maple Pumpkin Pie – Classic pumpkin pie seasoned with real maple syrup!
Pistachio Cheesecake Pie – It’s no bake and uses pistachio pudding! This is so light, creamy, fluffy, and just delicious.
Banana Cream Pie – If you’re not a fan of mushy browned bananas in your pie then this is the recipe for you. The only way I will eat a banana cream pie.
Easy Nutella Pie – Only 4 ingredients with a graham cracker crust with a layer of Nutella, topped with a fluffy whipped Nutella and cream cheese filling, and then garnished with chopped hazelnuts.
Easy Peanut Butter Pie – A no bake pie with a smooth and fluffy peanut butter filling inside a sweet graham cracker crust.
Pumpkin Mousse Pie – Has a buttery graham cracker crust, a fluffy pumpkin mousse filling, and finished off with freshly whipped cream.
Pecan Cream Pie
- 1 (9-inch) uncooked pie crust
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 bars (8 oz each) cream cheese softened
- 1/2 cup light brown sugar
- 1/4 cup pure maple syrup
- 1½ cups finely chopped pecans divided
- Cook the pie crust according to the package or recipe instructions. Let cool completely, on a cooling rack, before adding the cream pie filling.1 (9-inch) uncooked pie crust
- In a mixing bowl, add the heavy whipping cream and powdered sugar. Beat with an electric hand mixer, or use a stand mixer with the whisk attachment, until stiff peaks form.* Start at low speed (to avoid splashing) and increase speed as needed. It takes about 4-5 minutes to see the stiff peaks form.1 cup heavy whipping cream, 1/4 cup powdered sugar
- In a separate mixing bowl, add the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy, and no lumps remain in the mixture.2 bars (8 oz each) cream cheese, 1/2 cup light brown sugar, 1/4 cup pure maple syrup
- Stir the whipped cream into the cream cheese mixture until combined.
- Stir in 1 cup of the chopped pecans.1½ cups finely chopped pecans
- Spread the pecan cream filling mixture into the baked and cooled pie crust. Sprinkle the remaining pecans (1/2 cup) on top of the pie.
- Cover the pie with a lid or plastic wrap and refrigerate for 8 hours, or overnight, before serving. * I like to whip some additional cream to decorate the top with right before serving (as pictured above). You don't have to do this at all. Serve plain and it's really delicious too.
This post has been updated with new pictures and more updated and more helpful tips for success. The recipe is the same as the original and the original photo is below.