Pecan Cream Pie
Updated Oct 12, 2026
This Pecan Cream Pie is a fun change from the traditional pecan pie. With a whipped decadent creamy filling, this no bake dessert is sure to be a favorite for the holidays!
No Bake Pecan Pie
Pecan Pie is always a classic dessert for the holidays, but have you heard of pecan cream pie?
You just might fall in love like I did. In fact, I think pecan cream pie and pumpkin cream pie are in the running for being even more delicious than the classics.
This no bake style pie is made with a rich whipped cream and cream cheese filling, poured into a graham crust, and chilled in the fridge.
Why You’ll Love This Recipe
- No complicated pie filling: This pie uses a fluffy cream cheese and whipped cream filling.
- Rich pecan flavor: Toasting the pecans for a few minutes brings out their nutty flavor and adds an extra depth of flavor to the pie.
- Made with maple syrup: Pure maple syrup adds sweetness and tastes amazing paired with the brown sugar and pecans.
- Perfect for the holidays: Perfect for freeing up oven space! Make it the day before Thanksgiving or Christmas and let it chill in the refrigerator until it’s time to serve dessert.
Pecan Cream Pie Ingredients
- Graham Pie Crust
- Heavy Whipping Cream
- Cream Cheese
- Powdered Sugar
- Pure Maple Syrup
- Chopped Pecans
- Brown Sugar
How to make Pecan Cream Pie
Step 1: Preheat your oven to 350 degrees. Place the pecans on a baking sheet. Once the oven is preheated, bake the pecans for 5 minutes, until lightly toasted.
I love the subtle extra nuttiness that toasting pecans adds, but you can skip this step if you want to for a totally no bake pie and just use raw pecans instead.
Step 2: Add the heavy cream and powdered sugar to a mixing bowl. Beat with mixers until stiff peaks form.
Step 3: In a separate bowl, whip together the softened cream cheese, vanilla extract, maple syrup, and brown sugar. Beat until smooth.
Step 4: Fold the cream cheese mixture into the whipped cream. Stir with a rubber spatula to combine. Fold in the toasted pecans.
Step 5: Pour the pie filling into a 9 inch no bake graham pie crust and smooth out the top. Garnish and decorate the pie if you want to, or serve it plain. Either way is going to be delicious!
Step 6: Cover and chill the pecan cream pie in the fridge until ready to serve, or at least 4-5 hours.
Can You Make Pecan Cream Pie Ahead of Time?
Yes! Pecan cream pie is an excellent make ahead dessert. In fact, I always recommend making it the day before if you can so that the filling has plenty of time to chill and set.
Prepare the pie as directed, cover it, and refrigerate overnight. For the cleanest slices, make sure the pie is thoroughly chilled before cutting into it.
If you need a fun new Thanksgiving or Christmas dessert, you need to try this pie! This is a great sweet treat to make for the holidays or any kind of special occasion.
Can you just see how creamy it is? The homemade whipped filling is so yummy. I’ll never turn down a slice of this pecan cream pie!
Storing
Leftover pecan cream pie can be stored in an airtight container in the refrigerator for 4-5 days.
More Holiday Recipes
Pecan Cream Pie
Ingredients
- 9 oz graham pie crust
- 1 ⅓ cups heavy whipping cream
- 16 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- ⅓ cup pure maple syrup
- 1 ¼ cups chopped pecans, plus more for garnish
- 2 tablespoons brown sugar
Instructions
- Preheat your oven to 350 degrees.
- Add the pecan pieces onto a baking sheet and bake at 350 degrees for 5 minutes, until lightly toasted.
- Use a handheld mixer to whip together the whipping cream and powdered sugar until stiff peaks form.
- In a separate bowl, beat the cream cheese until fluffy, then add in the vanilla extract, brown sugar, and maple syrup and whip until smooth.
- Fold the whipped cream into the cream cheese mixture and stir with a rubber spatula to combine. Fold in the toasted pecans.
- Pour the pecan cream pie filling into a 9 inch graham pie crust. Garnish with whipped cream and extra pecans.
- Chill the pie in the fridge until ready to serve, at least 4-5 hours, preferably overnight.
Can I use Cool Whip instead of whipping cream?
You could, but it would make it sweeter, so you may want to lessen the sugar.
Can this pie be frozen?
I have not tried freezing it so I am not sure. Report back if you try it!
When/ where do you add the toasted pecans to the mixture?
Step 5 in the instructions located in the recipe card.