This decadent fall dessert is always a hit! No-Bake Creamy Pecan Pie has flavors of maple and brown sugar, with chopped pecans, in a creamy and decadent filling. #NoBakePie #PecanPie #ThanksgivingPie #ThanksgivingDessert #FallDessert #MapleRecipe

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No-Bake Creamy Pecan Pie: A Twist On The Classic

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A twist on the classic, this No-Bake Creamy Pecan Pie is full of maple, brown sugar and pecan flavor, without the hassle of baking it.

Author: Chef Sally

Ingredients

Scale

9-inch pie shell (I used a Graham Cracker crust)
1 cup heavy whipping cream
1/4 cup powdered sugar
2 bars (8 oz each) full-fat cream cheese, softened
1 1/2 teaspoons vanilla extract
1/2 cup brown sugar
1/4 cup real maple syrup
1 cup finely chopped pecans
1/2 cup chopped pecans

Instructions

In a bowl with a hand mixer or a kitchen aid with the whisk, whip the heavy whipping cream and powdered sugar until stiff peaks form. About 5 minutes.
In a separate bowl, blend together the cream cheese, vanilla extract, brown sugar, and maple syrup until combined and creamed together.
Fold the whipped cream mixture into the cream cheese mixture and stir together. Add in the 1 cup finely chopped pecans and stir together until combined.
Pour into the pie crust and smooth out the top. Garnish the top of pie with remaining 1/2 cup chopped pecans. Refrigerate for at least 4-6 hours before serving.

Notes

I used a store-bought graham cracker pie crust. You can easily use a classic store-bought dough pie crust (but you might have to pre-bake it)
If you’d like to add whipped topping: whip together 1 cup heavy whipping cream and 1/4 cup powdered sugar, beat until stiff, and put into a pastry bag fitted with a large star tip (1M) and pipe it on for decor.