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Pecan Cream Pie

Fluffy No-Bake Pecan Cream Pie Recipe

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • ½ cup packed brown sugar
  • ¼ cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 ½ cups heavy cream, very cold
  • 1 ½ cups chopped pecans, plus pecan halves for topping
  • ¼ cup caramel sauce

Method
 

  1. Mix graham cracker crumbs, granulated sugar, and melted butter until it looks like wet sand. Press firmly into a 9-inch pie dish and chill for at least 30 minutes.
  2. Whip the heavy cream on medium-high speed for about 3 minutes, until stiff peaks form. Cover and refrigerate.
  3. Beat the cream cheese, brown sugar, maple syrup, and vanilla on medium speed for 2 minutes, until completely smooth and lump-free.
  4. Gently fold the whipped cream and chopped pecans into the cream cheese mixture until just combined. Spoon into the crust, smooth the top, cover loosely, and chill at least 4 hours, preferably overnight.
  5. Drizzle caramel sauce over the chilled pie, scatter pecan halves in the center, and serve immediately with a hot, dry knife for clean slices.

Notes

The pie must chill for at least 4 hours to set properly. For the firmest, cleanest slices, make it a day ahead and let it set overnight. Add the caramel and pecan topping just before serving so the caramel stays glossy.