Creamy No-Bake Pecan Pie
This no-bake pecan pie combines a maple-sweetened cream cheese filling with whipped cream and chopped pecans in a buttery crust. Rich, creamy, and irresistibly nutty, it's a chilled dessert perfect for warm days, holidays, or make-ahead entertaining.
Ingredients
Crust:
- 1 9-inch unbaked pie crust (store-bought or homemade)
Filling:
- 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 or honey
- 1½ cups pecans finely chopped (divided: 1 cup for filling, ½ cup for topping)
- ¼ teaspoon salt if using unsalted nuts or cream cheese
Instructions
- Pre-bake or prepare your pie crust as needed. Let cool.
- Whip cream and powdered sugar to stiff peaks; set aside.
- Beat cream cheese, brown sugar, maple syrup, and salt until smooth. Stir in 1 cup pecans.
- Fold in whipped cream. Spread into crust and top with remaining pecans.
- Chill 4+ hours or overnight until set.
Notes
- Use pre-made whipped topping if preferred (1½ cups).
- Toast pecans for extra flavor.
- Store in fridge for 4 days or freeze up to 1 month.
- Great with caramel drizzle, ice cream, or cinnamon.