If classic pecan pie is a little too sweet for you, try this one. Pecan cream pie has all the toasty, buttery pecan flavor, but the filling is a fluffy, cheesecake-like cream made with brown sugar and a little maple syrup, folded with whipped cream. It sits in a crisp, golden crust and is topped with maple-glazed pecans. It’s chilled, not baked, so the only thing in your oven is the crust, which makes it perfect for a crowded Thanksgiving kitchen.
A deep-dish crust holds all the filling, the pecans are toasted, and the maple is honest: ¼ cup of pure maple syrup in the filling for a soft, caramel-like note, plus a tablespoon on the pecans. If you want stronger maple flavor, you can bump it without making the filling runny. The pie serves 8 and is best made the day before.
Why You’ll Love It
- Make-ahead friendly. Make it a day ahead; it slices best after a night in the fridge.
- Less sweet than pecan pie. No corn syrup custard, just a creamy, tangy filling.
- Crunchy and creamy. Toasted pecans in the filling and glazed pecans on top.
- Only the crust is baked. The filling needs just a mixer and a few hours of chilling.
Ingredients and Substitutions
Full amounts are in the recipe card below.
Crust and pecans
- Pie crust (1 refrigerated or homemade single crust): Fit it into a 9-inch deep-dish pie plate. This filling makes about 5 cups, which overflows a standard pie plate.
- Pecans (1 cup chopped plus ½ cup halves): The chopped pecans go in the filling and the halves go on top. Toasting them for 8 to 10 minutes brings out much more flavor.
- Maple syrup (1 tablespoon) and a pinch of salt: For glazing the pecan halves. They turn glossy and crisp as they cool.
Whipped cream
- Heavy whipping cream (1 cup, very cold) and powdered sugar (⅓ cup): Whipped to stiff peaks. This is what makes the filling light. The cornstarch in powdered sugar also helps it hold.
Cream cheese filling
- Full-fat brick cream cheese (16 ounces, softened): Two 8-ounce blocks. Don’t use spreadable tub cream cheese or Neufchâtel, because the filling won’t set firmly enough to slice.
- Light brown sugar (½ cup, packed): Gives the caramel flavor that goes so well with pecans. Dark brown sugar is deeper.
- Pure maple syrup (¼ cup): Use real maple syrup, not pancake syrup. Grade A dark has the most flavor.
- Vanilla (1 teaspoon) and salt (¼ teaspoon): They round out the sweetness.
How to Make Pecan Cream Pie
- Toast the pecans. Heat the oven to 350°F. On a parchment-lined sheet, spread the chopped pecans on one side. Toss the halves with the maple syrup and a pinch of salt and spread them on the other side. Bake 8 to 10 minutes, until fragrant. Cool completely.
- Shape the crust. Raise the oven to 400°F. Fit the crust into a 9-inch deep-dish pie plate, crimp the edge, prick the bottom with a fork and freeze for 15 minutes.
- Blind-bake. Line the crust with parchment and fill it to the top with pie weights or dried beans. Bake 15 minutes. Lift out the parchment and weights and bake 10 to 12 minutes more, until the bottom is dry and golden. Cool completely, about 1 hour.
- Whip the cream. Beat the cold cream and powdered sugar to stiff peaks. Refrigerate while you make the filling.
- Make the filling. Beat the cream cheese until smooth, about 1 minute. Add the brown sugar, maple syrup, vanilla and salt and beat 2 minutes, scraping the bowl, until completely smooth.
- Fold. Fold in the whipped cream in two additions, then fold in the toasted chopped pecans.
- Fill and chill. Spread the filling in the cooled crust and refrigerate at least 4 hours or overnight, until firm.
- Top and serve. Arrange the maple pecans on top shortly before serving (up to 4 hours ahead). Slice with a sharp knife dipped in hot water and wiped dry.
Tips for Success
Blind-bake until the bottom is golden
A chilled filling never goes back into the oven, so the crust has to be fully baked. If the bottom still looks pale or wet after the second bake, give it 3 to 5 more minutes. Freezing the shaped crust first stops it from shrinking.
Soften the cream cheese fully
Cold cream cheese leaves lumps, and lumps don’t beat out once the whipped cream is in. Leave the blocks out for about 1 hour, or cut them into cubes and leave them out for 30 minutes.
Fold gently
Stir hard and you’ll knock the air out of the whipped cream and the filling will be dense. Use a big spatula and fold just until no white streaks remain.
Want more maple?
Adding more syrup thins the filling. Add ½ teaspoon of maple extract instead, or drizzle a little warm maple syrup over each slice.
Substitutions and Variations
- Graham cracker crust: Mix 1½ cups graham crumbs, 6 tablespoons melted butter and 2 tablespoons sugar, press into a 9-inch deep pie plate and bake at 350°F for 10 minutes. Store-bought graham crusts are shallow, so expect about 1 cup of extra filling to spoon into small cups.
- Whipped topping: Use 2 cups of thawed whipped topping in place of the cream and powdered sugar.
- Caramel pecan: Drizzle ¼ cup of thick caramel sauce over the top before adding the pecans.
- Walnuts: Swap them in for all the pecans.
Make-Ahead and Storage
- Crust: Blind-bake up to 2 days ahead, cool, wrap and keep at room temperature.
- Pecans: Toast up to 3 days ahead and store airtight at room temperature.
- Whole pie: Make it up to 1 day ahead. Add the maple pecans close to serving so they stay crisp.
- Fridge: Cover leftovers and refrigerate up to 4 days.
- Freezer: Freeze the pie without the pecan halves, wrapped well, for up to 1 month. Thaw overnight in the fridge. The crust softens slightly.
Frequently Asked Questions
Is pecan cream pie the same as pecan pie?
No. Classic pecan pie is a baked corn syrup and egg custard. This is a chilled cream pie, closer to a no-bake cheesecake, with the same toasted pecan flavor.
Why is my filling too soft to slice?
The most common causes are under-whipped cream, tub-style or low-fat cream cheese, or too little chilling time. Whip the cream to stiff peaks, use full-fat blocks and chill at least 4 hours.
Can I use a regular 9-inch pie plate?
Yes, but you’ll have about 1 cup of filling left over. Spoon it into small cups for a cook’s treat.
Is there raw egg in it?
No. The filling is just cream cheese, sugar, maple syrup and whipped cream.
Pecan Cream Pie
Ingredients
Equipment
Method
- Heat the oven to 350°F. Line a baking sheet with parchment. Spread the chopped pecans on one side. Toss the pecan halves with 1 tablespoon maple syrup and a pinch of salt and spread them on the other side. Bake 8 to 10 minutes, until fragrant. Cool completely.
- Raise the oven to 400°F. Fit the crust into a 9-inch deep-dish pie plate, crimp the edge, prick the bottom with a fork and freeze 15 minutes.
- Line the crust with parchment and fill to the top with pie weights or dried beans. Bake 15 minutes. Remove the parchment and weights and bake 10 to 12 minutes more, until the bottom is dry and golden. Cool completely, about 1 hour.
- Beat the cold cream and powdered sugar to stiff peaks. Refrigerate.
- Beat the softened cream cheese until smooth, about 1 minute. Add the brown sugar, ¼ cup maple syrup, vanilla and ¼ teaspoon salt and beat 2 minutes, scraping the bowl, until completely smooth.
- Fold in the whipped cream in two additions, then fold in the toasted chopped pecans.
- Spread the filling in the cooled crust. Refrigerate at least 4 hours or overnight, until firm.
- Shortly before serving (up to 4 hours ahead), arrange the maple pecan halves on top. Slice with a sharp knife dipped in hot water and wiped dry.
Save this recipe: Pin this pecan cream pie to your Thanksgiving board so it’s ready for pie day.
