No-Bake Maple Pecan Cream Pie (Print Version)
A cool, creamy maple pecan pie with a nutty crust, fluffy cream cheese filling, and 10 minutes of hands-on assembly.
# Ingredients:
For the pie
01 -
1 ready-made 9-inch pecan crust or graham cracker crust
02 -
16 oz (450 g) full-fat cream cheese, softened
03 -
1/2 cup (105 g) packed light brown sugar
04 -
1/3 cup (80 ml) pure maple syrup
05 -
1 teaspoon vanilla extract
06 -
1/8 teaspoon fine salt
07 -
8 oz (225 g) whipped topping, thawed and divided
08 -
1 cup (110 g) toasted finely chopped pecans, divided
# Instructions:
01 -
Set the ready-made crust inside a 9-inch pie plate for support. If the crust came with a plastic lid, save it for covering the finished pie.
02 -
In a large bowl, beat the softened cream cheese and brown sugar on medium speed for about 1 minute, until smooth and fluffy.
03 -
Beat in the maple syrup, vanilla, and salt for 30 seconds. Scrape the bowl and mix again briefly so no cream cheese streaks remain.
04 -
Using a rubber spatula, gently fold in 4 oz of the whipped topping. Fold in 3/4 cup of the toasted pecans just until evenly scattered.
05 -
Spread the maple pecan filling evenly into the crust. Top with the remaining 4 oz whipped topping and smooth it to the edges.
06 -
Sprinkle the remaining 1/4 cup pecans over the top. Refrigerate for at least 6 hours, preferably overnight, before slicing.
# Notes:
01 -
Hands-on assembly takes about 10 minutes when the cream cheese is softened.
02 -
The pie needs at least 6 hours of chilling time before serving.
03 -
Store covered in the refrigerator for 3 to 4 days.