This No Bake Pecan Cream Pie is the perfect dessert for any occasion. Made with a buttery graham cracker crust and a creamy pecan filling, it's a simple yet decadent treat that will have everyone asking for seconds!
The No-Bake Philadelphia Cheesecake is another wonderful dessert you'll definitely want to try!
Jump to:
- What makes this recipe irresistible
- What you’ll need: ingredients
- Creative variations to try
- Step-by-step guide: instructions
- Watch and learn: recipe video
- Essential equipment for this recipe
- Frequently asked questions (FAQ's)
- Deb's tips for the perfect dish
- How to store leftovers
- More no-bake pie recipes
- No Bake Pecan Cream Pie
What makes this recipe irresistible
I must admit that this no-bake pie is the perfect combination of creamy filling that has a nice tang from the cream cheese and crunchy pecans. It makes a tasty dessert for Thanksgiving, Christmas or any holiday meal yet it's SO easy to make whenever the cravings hit!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- cream cheese
- pure vanilla extract
- maple syrup
- kosher salt
- Cool Whip
- chopped pecans
- premade graham cracker pie crust
Creative variations to try
- If you love pecans, you can use one of the store-bought pecan crusts instead of the graham cracker crust for even more nutty flavor and delicious crunch. YUM!!
- You can also use a traditional flaky pie crust, however, you will need to bake it and then cool it completely before adding the whipped topping and cream cheese mixture.
- Try topping this sweet treat with a scoop of vanilla ice cream or a drizzle of caramel for every more creamy goodness.
Step-by-step guide: instructions
This is an overview of the instructions. For complete directions, scroll down to the recipe card. Click on each photo to enlarge it for clear instruction!
#1 In a large mixing bowl beat the softened cream cheese until fluffy.
#2 Add the cream cheese with vanilla, salt, and maple syrup.
#3 Beat until light and fluffy.
#4 Add the roasted, chopped pecans.
#5 Fold the nuts into the Cool Whip.
#6 Spoon the filling into the premade crust.
#7 Smooth the filling into the crust. Refrigerate for four hours.
#8 Finish by decorating with pecans halves and whipped cream.
Watch and learn: recipe video
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Essential equipment for this recipe
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Frequently asked questions (FAQ's)
No, that's a great benefit of this pie. You don't have to worry about purchasing corn syrup, because this recipe doesn't call for it!
I don't recommend that you use whipped cream unless you have stabilized whipped cream. Regular whipped cream will break down and become runny in the fridge.
Yes! This is a great make-ahead dessert. You can make and freeze or make 2 or 3 days ahead of time.
Deb's tips for the perfect dish
Wait to decorate the pie until you're ready to serve if. If you add the whipped cream and refrigerate it, it will get runny in fridge.
- When it comes to making a cream pie like this one, I recommend that you use full-fat cream cheese. This not only gives your pie the best texture but also the richest flavor. It does make a difference!
- Make sure that your cream cheese is fully softened or completely at room temperature before you start to make the filling for this pie. Cold cream cheese will not give you a smooth filling.
How to store leftovers
Refrigerate - Store the pie in an airtight container in the fridge for up to five days. Keep the plastic lid that comes with your pie crust, it makes a great top for storing the pie.
Freezer - This pie freezes really well. I like to wrap the pie in plastic wrap before freezing it. Then store it in the freezer for up to three months. Thaw it in the fridge overnight before serving. Or, you can also enjoy it frozen for an icy treat.
More no-bake pie recipes
Pies are always one of my favorite desserts on the holiday table. And, some of my go-to recipes are below! Just click on the photo to take you directly to the recipe. You can't go wrong with any of these pies for your meal.
Are you making this creamy pecan pie for your family this holiday season? I'd love for you to leave me a comment and let me know what you think about this recipe! And, I'm always happy to answer any questions that you have about any of my recipes!
No Bake Pecan Cream Pie
Ingredients
- 8 ounces cream cheese softened
- 1 teaspoon vanilla
- ¼ cup maple syrup
- ⅛ teaspoon kosher salt
- 8 ounces Cool Whip thawed
- 1 ½ cups chopped pecans plus additional pecans for garnish
- 1 premade graham cracker pie crust
Instructions
- Place the pecan in a dry skillet over medium heat. Roast until fragrant, 4-5 minutes, stirring often. Remove from heat, finely chop the nuts.
- Place the softened cream cheese in a large mixing bowl. Add the softened cream cheese, vanilla, salt, and maple syrup. Using a hand or stand mixer, beat until light and fluffy.
- Fold in the Cool Whip and chopped pecans.
- Spoon into the graham cracker crust and refrigerate at least four hours or overnight.
- Garnish with whipped cream and pecans halves. I've served this with a drizzle of caramel sauce, which is AMAZING as well. Enjoy!
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