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No-Bake Maple Pecan Cream Pie

A close-up of a thick slice of Pecan cream pie showing the creamy filling, crust, and whole pecans on top.
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Make this creamy pecan filling pie ahead of time for a simple, chilled holiday dessert using a graham cracker crust.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, cold
  • 1/2 cup maple syrup
  • 1 cup chopped pecans, toasted
  • 1/4 cup pecan halves for garnish

Instructions

  1. Mix graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until crumbs are evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 30 minutes.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until combined.
  3. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. In a small bowl, whisk together the maple syrup and 1 cup of toasted chopped pecans. Fold this pecan mixture into the cream cheese base until just combined.
  5. Spoon the creamy pecan filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
  6. Arrange the pecan halves decoratively on top of the filling.
  7. Cover the pie loosely with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.

Notes

  • You can substitute vanilla wafers or shortbread cookies for the graham crackers to change the crust flavor.
  • Toast the pecans lightly in a dry skillet over medium heat for 5 to 7 minutes, stirring often, before chopping.
  • This pie is best made one day in advance to allow the filling to set completely.

Nutrition

Find it online: https://miameal.com/pecan-cream-pie-no-bake-maple-holiday-dessert/