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No-Bake Pecan Cream Pie

A slice of decadent pecan cream pie on a white plate, showcasing a creamy filling and pecan topping.
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A silky, no-bake pecan cream pie with a graham cracker crust, perfect for holiday gatherings and make-ahead convenience.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream, whipped to stiff peaks
  • 1 cup chopped pecans, divided
  • ¼ cup maple syrup

Instructions

  1. In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until evenly moistened. Press mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill for 15 minutes.
  2. In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth.
  3. Gently fold in the whipped heavy cream until just combined.
  4. Stir in ½ cup of the chopped pecans.
  5. Pour the cream cheese mixture into the prepared graham cracker crust.
  6. In a small bowl, whisk together maple syrup and the remaining ½ cup chopped pecans. Drizzle this mixture over the top of the pie.
  7. Chill the pie for at least 4 hours, or until firm.

Notes

  • For a different crust flavor, you can use vanilla wafer crumbs or shortbread cookie crumbs.
  • Ensure the cream cheese is fully softened to avoid lumps in the filling.
  • The pie can be made up to 2 days in advance and stored, covered, in the refrigerator.

Nutrition

Find it online: https://mdlatdmm.com/pecan-cream-pie/