This glorious Pecan Cream Pie Recipe is a homemade pie crust filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. It is as impressive in appearance as it is in flavor!

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Pecan Cream Pie Recipe

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This Pecan Cream Pie Recipe starts with a homemade pie crust then is filled with a creamy blend of cream cheese, maple syrup, and whipped cream with a nutty crunch from pecans. Whipped cream is spread on top, finished with more chopped pecans!

Author: Chef Sally

Ingredients

Scale

1 9-inch pie crust, homemade or storebought, baked and cooled
1 cup (238 g) heavy whipping cream
¼ cup (31 g) confectioner's sugar
2 packages (8 ounces each) cream cheese, softened
½ cup (100 g) light brown sugar, packed
¼ cup (79 g) pure maple syrup
1 ½ cups (163.5 g) pecans, finely chopped, divided
8 ounces whipped cream, for topping

Instructions

To a large mixing bowl, add heavy whipping cream and confectioners' sugar. Using a hand mixer, mix on medium speed until stiff peaks form. Set aside.
To another large bowl, add cream cheese, brown sugar, and maple syrup. Using a hand mixer, beat at medium speed until fully combined and smooth.
Gently fold the whipped heavy cream mixture into the cream cheese mixture until fully incorporated.
Fold in 1 cup of the chopped pecans.
Scoop the mixture into the cooled pie crust, smoothing the top with a spatula.
Place the pie in the refrigerator to chill for at least 4 hours, or overnight for best results.
Spread the whipped cream over the chilled cheesecake in a smooth layer.
Evenly sprinkle the remaining ½ cup of pecans on top of the pie before serving.