Pecan pie just like the original but in a creamy, light, and fluffy pecan cream pie. Pie crust filled with a thick & creamy pecan mixture. This whipped cream pie is a delicious Fall twist to traditional cream pie and makes for an excellent Thanksgiving dessert.
PECAN PIE RECIPE
I first posted this recipe for pecan cream pie two years ago on the blog. Since then it has been made by so many people and gotten rave reviews. With Thanksgiving next week I knew that I needed to update and republish this recipe for you all.
And here it is! Pretty new pictures. The original recipe is still the same and the original post is below. Enjoy 🙂
I have deemed this week ‘THANKSGIVING WEEK’ on the blog. I have my baby the following week so more than likely I will not be up for posting Thanksgiving recipes for you all.
To kick it off, I have this PECAN CREAM PIE. It’s almost no-bake and it’s quite simple to make.
Start by baking a pie crust. You can use either a frozen pie crust, a store bought crust, use the refrigerated Pillsbury pie crust sheets, or make your own.
Whip together some heavy whipping cream and powdered sugar. In a separate bowl beat together softened cream cheese, vanilla extract, brown sugar, pure maple syrup, and chopped pecans.
Combine the two together and spread into the cooked and cooled pie crust. Cover and refrigerate for 8 hours or even overnight.
I always love serving a cream type pie at the Thanksgiving dessert table because they are ‘lighter’ and I love the creaminess of them.
Pecan pie can sometimes be too heavy and rich but this pecan cream pie is light, creamy, and you still get that iconic pecan pie flavor at the same time.
My tips for making this recipe
- Use PURE MAPLE SYRUP and not pancake syrup. They’re not the same thing. You can find pure maple syrup by the other syrups and breakfast items in the grocery store.
- The maple syrup is more expensive but use the leftovers to make these maple roasted sweet potatoes or this maple pumpkin pie.
- I prefer to whip my own cream for this recipe but if you don’t want to, simple substitute with an 8 oz tub of Cool Whip for the heavy whipping cream and powdered sugar.
- Make sure that whatever pie crust you use is baked and cooled before loading it with the pecan cream filling.
Try these other Fall pecan dessert recipes
- Overnight Caramel Pecan Cinnamon Rolls
- Pumpkin Pecan Slab Pie
- Pumpkin Pie Pecan Cobbler
- Praline Sweet Potato Casserole
- 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
- 1 1/2 cups finely chopped pecans
Cook pie crust according to package or recipe instructions. Let cool completely before adding the cream pie filling.
In a small bowl, combine heavy whipping cream and powdered sugar. Beat with a hand mixer, or stand mixer, until stiff peaks form. This will take several minutes.
In a separate larger bowl, combine the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy.
Fold the whipped cream into the cream cheese mixture and stir together until combined. Stir in 1 cup of the chopped pecans.
Spread mixture into the baked and cooled pie crust. Sprinkle the remaining pecans on top of the pie. Cover and let 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.
It's best to use the full-fat cream cheese for this recipe.
If wanted, you can use an 8 oz tub of Cool Whip instead of whipping your own heavy cream and powdered sugar together. It tastes much better when you whip it yourself, but you can use the easier option of Cool Whip if you prefer.
Save this recipe for later and PIN IT to PINTEREST ♥ ♥