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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!

A slice of pie above the pie below it.

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! 

A bite taken out of this dessert with a fork indent in the front of the slice.

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. 
overhead of the whole pie with pecans

Ingredients Needed For Maple Pecan Cream Pie (Easy Pie Recipe)

  1. 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. 
  2. 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. 
  3. Powdered Sugar – The sweetener for the whipped cream. 
  4. Cream Cheese – Make sure you are using softened cream cheese so you avoid the lumps in the mixture. 
  5. 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. 
  6. 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. 
  7. 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. 
Labeled ingredients

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. 

Process images for this cream pie

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.

Process images for this cream pie
Process images for this cream pie

Spread the creamy pecan mixture into the pie crust and smooth out the top. Sprinkle the remaining pecans on top of the pie. 

Process images for this cream 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!

Process images for this cream pie
Process images for this cream pie

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.
Slice of pie on a white plate
A serving plate with a slice on it and a fork

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. 
Whole pie topped with whipped cream and pecans

More Pecan Recipes

Overhead shot of a slice of pie on a plate.

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.

A slice of pie above the pie below it.
Together As Family Logo

Pecan Cream Pie

Author Jessica
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Fridge Time 8 hours
Total Time 8 hours 20 minutes
Servings 10
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!


  • 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
  • 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. 



Tip : It’s best to use full-fat cream cheese for this recipe.
Short-Cut Option : 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. 


Calories: 495kcal | Carbohydrates: 33g | Protein: 6g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Cholesterol: 73mg | Sodium: 222mg | Potassium: 193mg | Fiber: 2g | Sugar: 21g | Vitamin A: 968IU | Vitamin C: 0.3mg | Calcium: 91mg | Iron: 1mg

Did You Make This Recipe?

I’d love to see it! You can share it with me on @togetherasfamilyblog and follow on Pinterest @together-as-family-blog-recipes or Facebook @togetherasfamilyblog for more!

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.

Pecan Cream Pie | Pecan Pie Recipe | 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. #thanksgivingrecipe #pie #pecanpie #nobake #dessertrecipe #recipeoftheday

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Recipe Rating


  1. Pingback: 32 Fabulous Thanksgiving Pies - Classy Clutter
    1. 5 stars
      Costco has pure maple syrup that is cheaper and BETTER than any other store bought brand and you can get a 3 pound bag of pecans for under 16 bucks!!!

      1. Pecans THAT cheap! wow! Was this written in 1970? lol 😉
        I can’t wait to try this recipe!

    2. 5 stars
      Add a teaspoon of instant nonfat dry milk to whip cream and it will hold its shape and not wilt!

      1. 5 stars
        Made this pie last evening and is delicious.. easy to make!! Everyone enjoyed it

    3. Heidi Arney says:

      5 stars
      This pie was amazing! It mixed together perfectly, kept it’s shape after cut, and even though very rich- people wanted more!

  2. Denise Long says:

    I’m not a big Maple syrup fan…is there something else I could add instead?

    1. Together As Family says:

      I can’t think of anything that would be a good substitute. If it helps at all, you don’t taste this pie and think that it tastes like maple syrup. You could always try not adding it but then I am afraid you would end up with a bland cream pie that does not really taste like anything.

      1. Genoa Lobeto says:

        5 stars
        Delicious cream pie! Made it for Thanksgiving! I now have a new favorite! Thank you for sharing the recipe! I loved it!

        1. Together As Family says:

          You’re welcome! So happy to hear you loved this pie.

      2. Kara Kimmel says:

        You could carmelize honey and use that

      3. Patty S Quincey says:

        Try molasses.

      4. Myreon Roberts says:

        Honey is an excellent substitute.

      5. 5 stars
        Thank you for this recipe!! We love pecan pie so this recipe was a big hit in my house! I made it per the recipe, but I drizzled some Magic Shell on top at the end before refrigerating! Sooo good!!!

      6. If you can’t taste it why use it then and say it won’t taste the same?

        1. Together as Family says:

          Because maple syrup, when used in recipes, doesn’t give off a maple flavor but adds sweetness. Of course, maybe some super tasters will be able to detect a maple flavor but I haven’t met someone yet who does.

    2. carolyn jonaitis says:

      add a splash of bourbon. or brandy.
      throw in some cinnamon.
      for a really fun twist, add a dash of cardamom.

    3. Use a coffee syrup such as Vanilla, pecan flavors, praline, or buttered pecan.

      1. Kiducator says:

        even a coffee creamer would work great. I usually get one called simply vanilla or something like that. It is supposed to be 5 ingredients. My latest obsession that I add to my shots of espresso to make latte’s is a coffee creamer that Starbucks makes. Its called caramel macchiato. .They also have a white chocolate mocha, a pumpkin spice and a cinnamon dolce. I love this creamer ! I use it to sweeten up oatmeal when I make a large pan. I add milk but also a splash of this, makes it creamy and sweet with an extra flavor

    4. Try using Karo syrup instead of maple. In the south we make all pecan pies with Karo syrup which is a type of corn syrup. It’s the syrup used to make popcorn balls, often found on the baking isle of the supermarket.

    5. You might consider using Agave or honey instead of the maple syrup.

    6. Carol Ponti says:

      Corn syrup is in the original recipe… give that a try

    7. Do you pack the brown sugar when measuring it? I don’t want it to be too sweet!

      1. Together As Family says:

        I always pack brown sugar in every recipe. The pie is sweet but I don’t think overly sweet at all. It’s up to you if you want to pack brown sugar or not. I think it’s fairly common to always pack it but that’s just me 🙂 Enjoy!

        1. Stefanie O'Dell says:

          5 stars
          I made this pie last night for a dinner party and it was amazing. Everyone loved it. The texture was firm and I only had it in fridge for 4 hours before serving.
          I did use a ready to use graham cracker crust and I toasted my pecans knowing it would create a richer flavor.
          I will make this again!
          Thank you for sharing.

    8. Butter rum extract, flavored liqueurs, molasses, Torani sugar free hazelnut, English toffee or caramel syrup, would all be worth trying as a maple syrup alternative.

    9. Try a caramel sauce & it will be like pecan praline pie😉

    10. Deborah Brown says:

      What if you used a southern pecan syrup or even a caramel? I think they both sound good,

    11. Maybe you can increase the brown sugar versus maple syrup.

    12. Linda Hall says:

      5 stars
      I am not a maple syrup fan either, but this pie is absolutely delicious. Don’t substitute anything – just try it!!!!

    13. You could try honey…

    14. Tony Johnson says:

      you might try dark Karo Syrup

    15. I despise maple syrup. I think I’m going to try it with Karo syrup. That’s what I use to make pecan pies so here’s hoping. 🙂

    16. Maybe Steens Cane syrup.

    17. 5 stars
      I made this exactly as written, but eliminated the maple syrup and toasted the pecans. It turned out fabulous – rich, but not too sweet. I will make this over and over again. Yum!

      1. Together as Family says:

        Yay, so glad you liked it!

      2. What is the best way to toast pecans?

    18. Ronda Pack says:

      I think you could use Kari syrup, either dark or light!

  3. My tusband will love this recipe. I did have a question though, he is a big German chocolate Cake fan and I was wondering if there is some way to add baker’s chocolate or something to it to make it more like the German chocolate cake?

    1. Together As Family says:

      That’s a good question. I don’t know how you could incorporate german chocolate into the recipe. Not sure it would work because of the maple syrup in the pie. It seems like those two flavors might clash? Maybe it would be delicious for all I know. Maybe a chocolate drizzle?

      1. 5 stars
        German chocolate is coconut caramel pecan. So instead of maple syrup you would add something like caramel, add coconut…. I would likely do a chocolate crust or chocolate shavings on top.

        1. Made this for Thanksgiving, but haven’t cut into it yet. For my crust I used this Butter Crunch Crust from an old Betty Crocker cookbook. The coconut in the crust should suggest german chocolate, with maybe a drizzle of chocolate on top as someone else suggested. Recipe: Combine 1/2 c. butter (no sub), 1/4 c. brown sugar, 1 c. flour, 1/2 c. coconut.
          Heat oven to 400° F. Mix all ing. by hand or pastry blender. Spread in 9×13 pan. Bake 15 min. Take from oven. Stir w/spoon and press 2 c. hot buttercrunch against bottom and sides of 9” pie pan. Cool completely. Then fill. (This is a killer crust for scratch-made banana cream pie, which is how I discovered it.) It’s also good to eat with a spoon 🙂 or over ice cream or just about any way you can think of.

          1. Together As Family says:

            I love that suggestion. Thanks for sharing.

      2. Susan jones says:

        I used chocolate syrup over the top like on peanut butter pie..drizzle it

    2. If you google it, there are several German chocolate pie recipes out there, including no bake.

    3. 5 stars
      I’m glad your tusband will like it.
      What’s the point of making this when you can make a German Chocolate cake – smh.

  4. Pingback: Pecan Cream Pie – River City Belle
    1. Rita Smith says:

      5 stars
      I love the roasted pecans im going to use toasted pecans to highlight flavor!!

      1. Together As Family says:

        Oh yes, that would be incredible! Enjoy.

        1. I have a ? I hate cream cheese, sour cream, etc, but love the idea of this lighter, creamier pecan pie. Is there any substitute for the cream cheese?

          1. Together As Family says:

            Not that I know of. At least not anything that would still taste good in this pie 🙂

          2. I wonder, would ricotta work as a substitute? It’s not as firm as cream cheese but it is mild and does not have the tanginess of cream cheese. Just a thought.

          3. Together As Family says:

            You can try it if you want to. I have only ever made it per the recipe and I would never change it, but if you want you can experiment and see if it works.

          4. Jennifer Simon says:

            I know this is almost a year later, but you can absolutely substitute mascarpone for the cream cheese. Exact same texture and no tangy flavor.

  5. This sounds delicious! I have a question though…In the past I’ve had trouble getting granulated sugar to dissolve enough in cream cheese to become a smooth mixture. Did you notice any sugar grit from the brown sugar? If not, how long did you cream the cheese and brown sugar? Thanks!

    1. Together As Family says:

      That’s a great question! You can use powdered sugar instead of the granulated sugar OR make sure your cream cheese is soft before adding the granulated sugar to it and mixing. If you try and mix a colder block of cream cheese it will end up not mixing well which can cause the grainy thing you’re talking about. Things mix better when they are room temperature. My trick is to place the cream cheese (unwrapped) on a microwave safe plate and let it cook for 15-20 seconds (depending on how powerful your microwave is). You don’t want it melted and runny, you just want it soft and warmer. Hopefully that makes sense 🙂 I use granulated sugar in this recipe with the cream cheese trick and I never have problems with a grainy texture. But, again powdered sugar would be just find also. Hope that helps!

      1. I’m usually a last minute impulse baker. But all of the cream cheese that I know of (I always use Philadelphia) have foil wrapper. How do you warm it in the microwave?

        1. Together as Family says:

          Just unwrap it and place it in a dish before microwaving. Impulse baking is the best baking!

        2. I place mine unwrapped in my 2 or 4 cup glass measuring cup to soften in microwave. I do this a lot to make my alfredo sauce.

  6. Can this pie be frozen? I am making it in Tennessee and driving to Thanksgiving in Ohio. Would like to avoid getting up super early on Thanksgiving morning to put it together.

    1. Together As Family says:

      I prefer to make this pie a day ahead of time so there would be no need to wake up early. I don’t think it would freeze well but I have never tried it, so maybe it would?? I would suggest just making it the day ahead of Thanksgiving once you get to Ohio. Hopefully that will work. Good luck. Happy Thanksgiving.

      1. Just looking at the ingredients, which are very similar to cream cheese and peanut butter pies that I have made, it should freeze just fine.

        1. Together As Family says:

          You can definitely try freezing this pie. I guess it comes down to personal preference. I don’t freezer hardly anything because I don’t like the texture of it once it’s thawed. But if you don’t mind it, then yes go ahead and freeze this pie 🙂

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  8. This makes a beautiful cream pie! I made it with a graham cracker crust and toasted the pecan’s before I folded them in. IT WAS SO GOOD! Thank you for this recipe!

    1. Together As Family says:

      You’re welcome. So glad you loved it!

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  10. What a great time to discover this recipe! I love the pecans for a fall dessert and the maple syrup tops it all off for me. Cannot wait to make this!

    1. Together As Family says:

      Thanks Carol! So glad you discovered this recipe too. It’s always a staple at Thanksgiving dinner for my family. Enjoy!

  11. Do you think Steen’s syrup would work? The real deal!

    1. Together As Family says:

      I don’t know what Steen’s syrup is, but as long as it’s like maple syrup then it might work. I have only ever used real maple syrup so I can’t say for sure.

    2. I plan to use Steen’s pure cane syrup. I’m from Georgia, and we grew up using cane syrup on biscuits, pancakes, waffles, etc.

  12. 5 stars
    This pie looks amazing, and I can’t wait to try it out for thanksgiving dinner, however I have a question,I was going to opt for the cool whip instead of the heavy whipping cream. If I do that, do I still add in the powdered sugar as well or is that only if I use heavy whipping cream?

    1. Together As Family says:

      If you use cool whip do not add the powdered sugar. The sugar is only to sweeten the heavy cream. So just add the tub of cool whip. Enjoy!

  13. 1 star
    I made this for Thanksgiving and I am sick that I wasted these ingredients, especially the pecans. No one ate their piece and the remainder will go in the trash. It was awful. Can I score less than one star?

    1. Together As Family says:

      Hmmm, so sorry to hear this. I’ve never heard such a bad review about this recipe. Thanks for letting me know ?.

      1. I wonder why Jaryn didn’t like it? Steen’s is cane syrup and I think it will substitute just fine. I plan to make this for Christmas and will use cane syru. I’m thinking of making it in a square pan with just a bottom crust and cut into squares. Will the filling hold up to that?

    2. That’s just nasty… this pie is DELICIOUS! YOU probably did something wrong!

      1. Together As Family says:

        Thanks Geri! I do love this pie a whole lot and I am so glad others do as well.

    3. Jaryn, did you maybe beat the cream past stiff peak and into butter or almost butter?

  14. 5 stars
    I just made this pie because I was craving something sweet. It’s awesome. I used a graham cracker crust instead, but followed the recipe otherwise. I will be making this pie again.

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  16. Wow! Who doesn’t like cream cheese or whipped cream? I find it hard to believe someone didn’t like the pie! It was yummy!?.

    1. Together As Family says:

      That’s what I said too! 🙂 We love this pie.

  17. LuAnn Swank says:

    Do you think you can use maple bourbon pecan skinny syrup ?

    1. Together As Family says:

      Possibly? I have only ever used pure maple syrup so I can’t say for sure.

  18. Charlotte Taylor says:

    Can you use maple extract for the maple flavor? I am on Keto and can’t have maple syrup. Can sub out with Keto products all except the maple syrup.

    1. Together As Family says:

      You could try it. Maple extract can give off a fake or imitation maple flavor which may not be appealing in this pie.

  19. Anne-Marie says:

    5 stars
    Can I double this recipe and use ladyfingers in my spring form pan? Can’t wait to see your answer. By now I assume you have had the baby, I send you congratulations and blessings be on your child.

    1. Together As Family says:

      Thank you so much. Yes, I had the baby and that baby is 4 now! It’s funny with blog posts cause I write them and people can read them years later 🙂 Doubling the recipe would work fine and I assume ladyfingers would too, I have never worked with ladyfingers so not sure exactly but it seems that It would be just fine.

  20. Claire Elizabeth says:

    5 stars
    I messed up 🙁 I accidentally mixed the cream cheese in the beginning with the heavy cream and powdered sugar. Is there any saving it? With everything mixed together now it looks like a cheesecake batter that I should bake. Any suggestions?? The batter tastes amazing and I don’t want it to go to waste.

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  23. 5 stars
    Perfect just the way you have it! Rave reviews from all who tasted it. It is great all year not just at Thanksgiving. Thank you!

  24. Tina T. Smith says:

    5 stars
    This recipe looks great and I can’t wait to try it. I notice that it says “9-inch pie shell” Is that deep dish or regular? The amount of ingredients look like it could fill a deep dish. I just wanted clarification.

    1. Together As Family says:

      Good question! It really does not matter. I normally buy the deep dish frozen pie shells from the store. If you use the non deep dish then the pie will be taller. I’ve honestly probably used both kinds, and just not paid attention to what crust I was buying. I hope that helps!

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  26. Linda S Guess says:

    What could I use instead of maple syrup? We don’t like maple. Could I use Karo syrup?

    1. I would use Kalhua, the liquor. I used to make brandy Alexander pie which is similar to this one but with a chocolate wafer crumb pie crust.

  27. Thank you for adding the note about the Cool Whip. I am allergic to dairy. I can use a non-dairy crème cheese but have not found a suitable substitute for whipping cream. I will try it this week at home but already thinking about the mission trip in southern Texas this summer. It should be great after a hard days work.

    1. Together As Family says:

      I hope you all enjoy this! And yes, if there is a dairy free cool whip alternative it can definitely be used in this.

  28. 5 stars
    Delicious! Thank you! I did not change a thing! It is going to be one of my favorites! So easy! Why is it that immediately Folks want to change a recipe??

    1. Together As Family says:

      Yay! So glad to hear this. I love this one so much. One of my very favorite pies.

  29. 5 stars
    Very good. I think I will use a graham cracker crust that is baked next time. I also drizzled a little carmel sauce on top.

  30. Robyn Bolle says:

    3 stars
    Please correct your recipe to read NOT to use powdered sugar if you are using Cool Whip. If I had not read through the reviews I would have added the powdered sugar to the cream cheese mixture. Thank you.

    1. Together As Family says:

      The recipe calls for homemade whipped cream. That is the recipe. In the notes section of the recipe I do say that if you choose to use Cool Whip then don’t add the powdered sugar. Thanks for your feedback 🙂

      1. YES YOU DID! I read the notes and it says to use the store purchased fake stuff but leave out two items!

  31. Millican Pecan says:

    5 stars
    This is exactly what I am looking for…very light dessert with lots of flavor. I love pecans and am always seeking out recipes that show them off! Thank you for sharing. Great pictures, too.

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  34. As an original Pecan Pie uses Karo Syrup, could that be used instead of the maple syrup? It sounds AMAZING and I can’t wait to try it!! Thanks for sharing!

    1. Together As Family says:

      The maple adds such a delicious flavor so if you use karo (which it is the same consistency so it’s probably fine) it may change the flavor of the pie slightly, either good or bad I am not sure cause I have never tried it 🙂 Enjoy!

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  36. 5 stars
    If this pie tastes as good Cold as the beaters did when I was making it, this will be a another favorite in my household! My family loves, LOVES pecan pie, and its a mutiny in my family if I don’t make it for the holidays. I found a ready-made Diamond pecan pie crust (and a walnut one) this week in our local grocery store. Knew it was going in my cart, and paired it with your pecan cream pie recipe. Simple recipe, don’t make any changes, and it was perfect for this ready made crust. Thanks for this new addition to my repoirtoir for the holidays!

    1. Together As Family says:

      I love licking the beaters when I make this! So yummy. And the crust you found sounds amazing. I truly hope y’all love it as much as we do.

      1. 5 stars
        I hope you turned your mixer off before licking the beaters! lol, just kidding! Looks yumilicious and I know these ingredients will be terrific together when I get up and actually mix it. And yes, I too, will fight for the beaters to lick with my husband…! Thanks for taking time to post and sharing with us!

  37. 5 stars
    I loved this pie! I made it following the receipe exactly. Made the whiping cream (did not use Cool Whip). It was a big hit at Thanksgiving. It’s perfect for people who are wanting an alternative to Pecan Pie. I am not a big Pecan Pie fan but I loved this pie. I will definitely be making this one again. It’s perfect for Thanksgiving.

    1. Together As Family says:

      I totally agree. Not a fan of regular pecan pie but I could eat this one all day. Thank you for leaving your comment and for making the recipe. So happy to hear it was a hit.

  38. 5 stars
    made this pie, it was wonderful! bf says it’s a keeper!

  39. Patricia Bell says:

    It will taste better with lightly toasted pecans. Great flavor!

  40. Could I use regular sweetener instead of brown sugar? I’m trying to make this as low carb as possible?

  41. Monda Woodward says:

    5 stars
    ……. You’re the Devil…..oh yeah!!!!!!!!!!!!!!!!!
    YUM-O-RAMA!!!!!!! Easy AND terrific!

  42. This pie came out exactly as expected. It’s pretty sweet! And a lot of filling! I may play with the recipe and make half or 1.5x the filling instead, but it’s definitely a keeper! I used a shortbread crust but I think a regular pie crust may make a slightly less sweet? Yum! Great recipe!

    1. Together As Family says:

      Yes the shortbread is significantly sweeter than a regular plain pie crust. So glad you enjoyed it and thanks for leaving your comment. I appreciate it.

  43. 5 stars
    This was simple and easy for a beginner turned out great

  44. Do you think you could use walnuts in this pie?

    1. Together As Family says:

      Yes I think that would work just fine. Just make sure that you like walnuts cause they can be stronger in taste than pecans.

  45. Janet Batiansila says:

    5 stars
    We’re big fans of traditional pecan pie (my husband is from New Orleans)! This is FANTASTIC, and not just for the Fall baking season. Please don’t let the need for pure maple syrup hold you up – it’s a wonderful flavor addition for the filling. Like some others, I used a graham cracker crust. We LOVED this pie!

  46. Jill Pierce says:

    5 stars
    This is hands down one of the Best pies I have ever made , thank you ! I Loved it as well as my family and friends . I’ve made it twice in one week, it is so addictive and tasty.

  47. Beth Andresini says:

    5 stars
    I subbed a graham cracker crust absolutely fabulous! Thank you!!

  48. 5 stars
    This was incredible! I toasted the pecans, added a nice crunch! There was so much filling, it was a huge pie! I may add the piped fresh whipped cream next time! Absolutely perfect recipe, not too sweet!

  49. Ricky Tanner says:

    Made it today,we loved it, will make again.

  50. I am going to try this using a pecan crust. I found nut crusts next to the graham cracker crusts in the store and we prefer them to graham cracker. Pecan pie is my husband’s favorite so I’m hoping he loves this.

    1. Together As Family says:

      I have seen those nut crusts in the store too! I think that would be really good especially if your husband loves pecans. Enjoy!

  51. 5 stars
    This is one of the best pies I have ever made.
    It is a new family favorite. The only thing I changed was the pure maple syrup as it is a bit expensive so I used regular maple syrup instead.

  52. Elissa Steidley says:

    5 stars
    For keto/ low carb substitutes, i most certainly replaced the maple syrup with sugar free pancake syrup and i can assure you that the pie was fantastic! I also replaced both sugars with swerve and used a pecan crust in place of a flour crust. This pie will be on my menu from now on! FANTASTIC!

  53. 5 stars
    I used sugar free maple syrup, light cool whip, Splenda brown sugar and light cream cheese. I also added toasted coconut to the top. So easy to make! DELICIOUS!!

    1. Together As Family says:

      Thank you for sharing this! I have had many people ask about making it lower calorie like you did so thank you! Happy to hear it was a hit.

  54. Followed directions to a T. Lacked taste let alone anything similar to a pecan pie. Slight cream cheese taste was all we got.

  55. 5 stars
    This was so delicious. It was a beautiful addition to our Thanksgiving table. It was a nice change from traditional pecan pie, which can be overly sweet, and It was much easier to make than traditional cheesecake. I have no doubt it will become a holiday regular.

  56. Kathleen Valeriano says:

    5 stars
    Best cream pie ever. Easy and delicious. Every time I make it, requests for recipe. Absolutely delicious!

  57. Ann Titel says:

    Easy to assemble &light fluffy.Tastes better on 2nd day. Wii be making often thank you ?

  58. 5 stars
    My family loves pecan pie and this is a perfect summer version of it!

  59. 5 stars
    Just put this bad boy in the fridge. Oh. My. So good! Made it for the hubby for father’s day. I used butter pecan syrup that I found in the aisle next to the maple syrup. I also used roasted pecans (snack aisle) instead of regular pecans. Great sweet -salty flavor. Thank you for the recipe!

  60. 5 stars
    I made this as printed. Toasted pecans, used pure maple syrup. Couldn’t taste maple flavor but makes it more better. Will make this pie again and again.

  61. Lisa Deacon says:

    Happy Saturday to ya,
    I just made this lovely lovely pie. Unfortunately we have to wait til tomorrow to eat it. I started to late in the day to enjoy it tonight. It looks just as amazing as yours. The only thing I did differently was the pie shell. I made my own. A maple pecan pie crust with just a touch of dark brown sugar.
    And I used cool whip for the piping around the pie. But everything else was 100% your deliciously looking pie recipe.
    OH MY goodness. I just know it’s going to be amazing.
    Thank you for your time, & your expertise. And of course for sharing.

    1. Together As Family says:

      You’re very welcome. Thank you for leaving your comment. Enjoy the pie!

  62. Hi
    love this recipe it sound and look so good did not make it yet can I use a Graham cracker crust instead?

    1. Lucy Pulsipher says:

      I have never tried that myself but I think it would work well. Let me know how it turns out!

  63. Christine says:

    4 stars
    this looks very good please send me the website thank you

    1. Together as Family says:

      Thank you!! 😊

  64. 5 stars
    So easy to make. I toasted 3/4 cup pecans in the oven and then crushed them,
    and used 3/4 candied pecans from Diamond (crushed) and mixed them together
    in a ziploc. Needed to use a gluten free graham cracker crust and used zero sugar Cool Whip. The mix of toasted and candied pecans in the mix gave great texture and looked great on top. Excited to be able to do Mother’s Day with a gluten free and almost sugar free cheesecake pie!

    1. Together as Family says:

      So glad to hear it worked with a gluten free crust! Thank you for your comment!

  65. 5 stars
    Made this yesterday and it’s easy and very sinful! Loved it !

    1. Together as Family says:

      We love a good, sinful dessert! Thanks for your comment!

  66. Tracy Edwards says:

    5 stars
    Oh my word!! Delicious and a cool dessert on a hot summer day!

    1. Together as Family says:

      Thank you! ❤️

  67. IF you don’t like maple taste can I use homemade vanilla extract instead?

    1. Together as Family says:

      The maple syrup helps to sweeten so instead of vanilla extract, which mainly adds flavor, I would suggest honey. You could try using vanilla extract though if you’re okay with a not as sweet pie.

  68. Sherrie Orange says:

    I made it for a family get together in August. I was looking for something light ,different, and tasty. This dessert went over well. Everyone enjoyed it.

    1. Together as Family says:

      Yay! Thanks for sharing!

  69. Deb hedstrom says:

    5 stars
    wonderful! so nummy!

    1. Together as Family says:

      Thank you! So glad you liked it!

  70. 5 stars
    this was really good! Taste like butter pecan. I actually put some coconut on top. I also drizzled some maple syrup on top of my individual piece. I am going to try this with a graham cracker crust as well.

    1. Together as Family says:

      I love the adjustments you made. Cooking is always fun when you try new things.

  71. I’m curious – Have you ever tried this recipe with a graham cracker crust?

    1. Together as Family says:

      I haven’t myself but maybe someone else has that could let you know how it turned out.

  72. My husband is not a big fan of maple syrup. Do you think you could use molasses or dark corn syrup instead?

    1. Together As Family says:

      Molasses may be too strong of a flavor in the pie but if you like that flavor then it would work. Corn syrup (light or dark) seems like it would be the best substitute but I have never personally used those in this pie so I really can’t say for sure. Another commenter mentioned using honey, so that’s another option.

  73. 5 stars
    Love the look and the texture of the pie.

  74. 5 stars
    I made this last year for thanksgiving and we loved it so much, it is on the menu again. It may become as much a staple as pumpkin pie for our family.

    1. Together As Family says:

      This comment made my day! I love hearing that these recipes are becoming staples at other thanksgiving tables. Thanks so much for letting me know.

  75. 5 stars
    Could you use a graham cracker crust?

    1. Together As Family says:

      Yes you can. No need to pre-bake it like the pie crust in the recipe 🙂 Enjoy!

  76. 5 stars
    I have 3 words. Wonderful, wonderful, wonderful! I am taking this to Thanksgiving and I know it will be a new family favorite. Next time I will put just a wee bit more maple syrup in it because I just love maple syrup. Thanks for sharing this recipe.!

    1. Together As Family says:

      You’re welcome! So happy you loved it.