No Bake Pecan Cream Pie

 

 Oh, my goodness this is a good pie. It has become one of my favorites and I make it often.  It’s no bake and so easy to make and I promise people will go on and on about how terrific it is.  Tastes like a cross between butter pecan ice cream and cheesecake.  It is the perfect Fall dessert.

No Bake Pecan Cream Pie

1 unbaked 9-inch pie crust 

1 cup heavy whipping cream

1/3 cup powdered sugar

2 (8 ounce) blocks cream cheese, softened

1/2 cup light brown sugar

1/4 cup pure maple syrup

1 1/2 cup pecans, finely chopped

1/4 teaspoon salt

 

Using a fork, prick the bottom of the crust so it doesn’t puff up. Blind bake the 9-inch pie crust according to package or recipe directions. Allow it to cool completely before adding the filling.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 In a mixing bowl, beat the heavy whipping cream with powdered sugar until stiff peaks form. Set aside.  In a separate large bowl, combine softened cream cheese, brown sugar, maple syrup, and salt. Beat until smooth, creamy, and well blended.

 

 

 

 

 

 

 

 

 

 

 

 

 

Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Stir in 1 cup of finely chopped pecans. Spread the creamy pecan filling evenly into the cooled pie crust. Sprinkle the remaining pecans over the top as garnish.

 

 

 

 

 

 

 

 

 

 

 

 

Refrigerate for at least 2 hours, or until the pie is set and firm. You can add whipped cream or serve as is.  Slice, serve, and enjoy!

 

 

 

 

 

 

 

 

 

 

  

 

 

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