Pecan Cream Pie

 

 Pecan Cream Pie — Silky, Nutty, and Irresistibly Sweet

This no-bake pie is a luscious blend of creamy filling and buttery pecans, nestled in a flaky crust. With maple syrup, brown sugar, and whipped cream folded into softened cream cheese, it’s a dessert that feels indulgent yet effortless—perfect for holidays or any cozy gathering.

 Ingredients

• 1 unbaked 9-inch pie crust
• 1 cup heavy whipping cream
• ⅓ cup powdered sugar
• 2 (8 oz) packages cream cheese, softened
• ½ cup light brown sugar
• ¼ cup pure maple syrup
• 1½ cups finely chopped pecans
• ¼ tsp salt

Instructions:

 Instructions

1. Bake the Crust Blind bake pie crust per package instructions. Let cool completely.
2. Whip the Cream Beat heavy cream and powdered sugar until stiff peaks form. Set aside.
3. Make the Filling In a large bowl, beat cream cheese, brown sugar, maple syrup, and salt until smooth. Fold in whipped cream, then gently stir in 1 cup pecans.
4. Assemble the Pie Spread filling into cooled crust. Top with remaining pecans.
5. Chill & Serve Refrigerate until firm—at least 2 hours or overnight. Slice and enjoy!

 Tips & Variations

• Add a drizzle of caramel or chocolate before serving.
• Use a graham cracker crust for a twist.
• Toast the pecans for extra depth of flavor.