Do I have to use cream cheese?

No, but cream cheese gives that tangy, rich backbone. If you skip it, expect a much lighter, mousse-like filling — still tasty but a different profile. This recipe belongs to the family of Pies With Cream Cheese , and that’s part of its charm.

Can I make this dairy-free or vegan?

Yes, but substitutes will change texture. Use a dairy-free cream cheese and canned coconut cream whipped firm. Taste will shift, but the structure holds.

How long does it need to chill?

At least 4 hours, ideally overnight. The longer it chills, the cleaner the slices.

Can I prepare this ahead of time for Thanksgiving?

Absolutely. Make it a day or two ahead (without garnishing) and keep it refrigerated. Add whipped topping and pecans just before serving for the freshest look.

Is this the same as traditional pecan pie?

Nope — this is a chilled cream pie that nods to pecan flavors. It tastes like pecan pie’s essence — maple, caramel, toastiness — but in a creamy, luscious format. If you want the classic baked-sugar texture, stick with traditional pecan pie. If you want smooth richness? This one wins.

Easy Pecan Cream Pie — Rich, Creamy & Irresistible

Description

A silky, no-bake pie with a rich cream-cheese filling sweetened with maple and studded with toasted pecans — crowned with cloud-like whipped cream and extra crunchy pecans for the perfect finish.

Ingredients

Scale

1 — 9-inch pie crust (homemade or store-bought), prebaked and cooled
1 cup (238 g) heavy whipping cream
¼ cup (31 g) confectioners’ (powdered) sugar
2 (8-ounce) packages cream cheese, softened
½ cup (100 g) light brown sugar, packed
¼ cup (79 g) pure maple syrup
1½ cups (163.5 g) pecans, finely chopped, divided
8 ounces whipped cream (for the topping)

Instructions

Pour the heavy cream and powdered sugar into a large bowl. Use a hand mixer to beat the cream on medium speed until it holds firm peaks. Set this whipped cream aside.
In a separate large bowl, beat the softened cream cheese with the brown sugar and maple syrup on medium until the mixture is completely smooth and lump-free.
Fold the reserved whipped cream gently into the cream cheese mixture until combined and airy.
Stir in 1 cup of the chopped pecans so they’re evenly distributed through the filling.
Spoon the filling into the cooled pie shell and smooth the surface with an offset spatula.
Refrigerate the pie for at least 4 hours to allow it to set; overnight chilling yields the cleanest slices.
Before serving, spread the 8 ounces of whipped cream over the chilled pie and sprinkle the remaining ½ cup chopped pecans across the top.

Nutrition

Serving Size: 1 serving
Calories: 743kcal