Ultimate No-Bake Pecan Cream Pie with Crunchy Topping
This Ultimate No-Bake Pecan Cream Pie features a buttery graham cracker crust filled with a fluffy cream cheese and whipped cream mixture, sweetened with brown sugar and maple syrup, and finished with toasted pecans for a crunchy topping. It’s a rich, creamy dessert that requires no oven and is perfect for holidays, family gatherings, or an easy make-ahead treat.
Equipment
- skillet for toasting pecans
- large mixing bowl
- hand mixer or stand mixer
- spatula for folding and spreading filling
- refrigerator for chilling the pie
Ingredients
- 1 graham cracker pie crust (pre-baked or store-bought)
- 200 g cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup brown sugar
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup chopped pecans, toasted
- 1/4 cup toasted pecans (for topping)
Instructions
- In a skillet over medium heat, lightly toast the chopped pecans for about 3–4 minutes until fragrant. Remove from the heat and allow them to cool completely.
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the brown sugar, maple syrup, vanilla extract, and salt, then mix until fully combined and fluffy.
- In a separate bowl, whip the heavy cream until soft peaks form to create a light and airy texture.
- Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy. Stir in the toasted chopped pecans evenly.
- Spoon the filling into the prepared graham cracker crust and spread it evenly with a spatula. Sprinkle the remaining toasted pecans on top.
- Cover the pie and refrigerate for at least 3–4 hours until fully set. Slice and serve chilled.
Notes
For best results, chill the pie for at least 4–6 hours or overnight for clean slices. Make sure the cream cheese is softened before mixing to ensure a smooth filling. Fold the whipped cream gently into the mixture to keep the filling light and airy. Stir pecans constantly while toasting to prevent burning. Store covered in the refrigerator for up to 5 days or freeze the whole pie for up to 1 month and thaw overnight before serving.
Nutrition
Calories: 320kcalCarbohydrates: 18gProtein: 4gFat: 27gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gCholesterol: 55mgSodium: 150mgPotassium: 140mgFiber: 2gSugar: 12gVitamin A: 600IUCalcium: 60mgIron: 1mg
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