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!
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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!
Pecan Cream Pie Ingredients
Please refer to the printable recipe card for the measurements for this dessert.
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!
Notes
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Nutrition
Creative variations
- 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.
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.
More no-bake pie recipes
Love a good no-bake dessert? Same my friend!. If you're into pies that skip the oven but don't skip the flavor, don't miss my Pineapple Cream Cheese Pie (like a tropical vacation in every bite), the classic Pumpkin Pie (no baking required!), and the creamy, dreamy Bananas Foster Pie.
Oh, you're in for a treat. Every one of these pies brings the sweet without breaking a sweat!
Wrapping it up
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!
Kathi Ellis says
Hi!
Quick question for you - could I use Biscoff cookies as the crust? Would they enhance the flavor or be too much and overwhelm the filling? I'm making this for Thanksgiving and would love to have your opinion.
Kathi
Debra Clark says
Kathy, I think that sounds fantastic! Biscoff cookies will work beautifully! They bring a warm, spiced sweetness that actually plays really nicely with the creamy pecan filling. The flavor is a little bolder than a classic graham crust, but not in an overpowering way — more like a cozy little bonus. Swing back and let me know how it turned out for you. I can't wait to hear! Happy Thanksgiving!!