No Bake Pecan Cream Pie
Hands down the easiest and most delicious no-bake pie you'll ever make! This is the perfect dessert for Thanksgiving or Christmas Day.
Servings 8 servings
Calories 418kcal
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
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.
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!
Nutrition
Calories: 418kcal | Carbohydrates: 32g | Protein: 6g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 33mg | Sodium: 247mg | Potassium: 199mg | Fiber: 2g | Sugar: 16g | Vitamin A: 442IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 1mg
