Name: Pecan Cream Pie Recipe
Prep time: 20 min
Cook time: 5 min
Total time: 8 h 25 min
Cuisine: American
Ingredients: 2 cups gingersnap cookie crumbs (about 9 oz of Gingersnap Cookies); 2 1/2 tablespoons granulated sugar; 1/2 teaspoon ground cinnamon; 6 tablespoons butter (melted and slightly cooled); 1 cup heavy whipping cream (cold); 1/4 cup powdered sugar; 16 oz cream cheese (softened); 1/2 cup light brown sugar; 1/4 cup pure maple syrup; 1 1/2 cups finely chopped pecans

Jump to Recipe

If you’ve been searching for the perfect indulgence to wow your friends and family, look no further because this Pecan Cream Pie is an absolute showstopper. Imagine a luscious, creamy filling that melts in your mouth, nestled within a crispy, warmly spiced gingersnap crust and generously studded with finely chopped pecans. Each bite delivers a delightful balance of smooth texture and nutty crunch, making it a dessert that’s as comforting as it is unforgettable. This Pecan Cream Pie is truly one of those recipes you’ll want to make again and again, especially when you crave something rich, festive, and irresistibly cozy.

Ingredients You’ll Need

The beauty of this Pecan Cream Pie lies not just in its amazing taste but also in the simple, thoughtfully chosen ingredients. Each element plays a crucial role—from the spicy sweetness of gingersnap cookies in the crust to the creamy tang of cream cheese and the natural sweetness of maple syrup in the filling.

Gingersnap cookie crumbs (2 cups): These provide a wonderfully crisp and spicy base that’s a fantastic alternative to traditional pie crusts.
Granulated sugar (2 1/2 tablespoons): Adds just the right hint of sweetness to balance the spices.
Ground cinnamon (1/2 teaspoon): Brings warmth and depth to the crust.
Melted butter (6 tablespoons): Binds the crust ingredients together, creating a firm and flavorful foundation.
Heavy whipping cream (1 cup, cold): Whipped to perfection for a light, airy texture in the filling.
Powdered sugar (1/4 cup): Sweetens the whipped cream delicately without graininess.
Cream cheese (16 oz, softened): The creamy star of the filling, delivering rich tanginess and smoothness.
Light brown sugar (1/2 cup): Adds a caramel note that complements the maple syrup and pecans.
Pure maple syrup (1/4 cup): Infuses the filling with natural sweetness and a lovely depth of flavor.
Finely chopped pecans (1 1/2 cups): Provide crunch and nuttiness both inside the filling and as a decorative topping.

How to Make Pecan Cream Pie

Step 1: Prepare the Gingersnap Crust

Start by preheating your oven to 350°F, which will ensure the crust bakes perfectly. Then take those gingersnap cookies and pulse them in a food processor until you have fine crumbs. This is the base that will give your pie its delightful texture and spice.

Next, add granulated sugar and cinnamon to the crumbs and pulse a few more times to mix everything evenly. Pour in the melted butter and pulse again just until the crumbs are evenly coated and can hold together when pressed.

Press this mixture evenly into a 9-inch pie pan, pressing firmly up the sides and across the bottom. Baking it for 5 minutes allows the crust to set so it doesn’t crumble when you add the filling. Once baked, transfer it to a wire rack and let it cool completely before moving on.

Step 2: Whip the Cream

While the crust cools, pour the cold heavy whipping cream and powdered sugar into a chilled bowl. Using an electric mixer, beat it until stiff peaks form—this airy whipped cream is what will make the filling so delightfully light.

Step 3: Prepare the Cream Cheese Filling

In a separate large bowl, beat the softened cream cheese, light brown sugar, and pure maple syrup together until smooth and creamy. This mixture is rich, sweet, and the perfect counterpart to the whipped cream. Remember to scrape the bowl’s sides and bottom to ensure everything is well combined.

Step 4: Combine the Cream Cheese Mixture with the Whipped Cream and Pecans

Gently fold the fluffy whipped cream into the cream cheese mixture to preserve as much airiness as possible. Fold in one cup of the finely chopped pecans to add that delightful crunch throughout the filling.

Step 5: Assemble and Chill

Spread the luscious filling evenly into your cooled gingersnap crust. Smooth the top with an offset spatula for a polished look, then sprinkle the remaining pecans generously over the pie’s surface. Cover and refrigerate for at least 8 hours, or overnight, to let the flavors meld perfectly and the pie to set beautifully.

Step 6: Serve Your Pecan Cream Pie

Before serving, you can get creative by decorating the pie with whipped cream roses and a drizzle of caramel sauce. It’s the kind of final touch that makes every slice look and taste like a masterpiece.

How to Serve Pecan Cream Pie

Garnishes

Adding fresh whipped cream rosettes on top not only enhances the pie’s appearance but also boosts its creamy texture. A drizzle of caramel sauce adds a luxurious sweetness that pairs wonderfully with the pecan crunch. For an extra festive twist, sprinkle a pinch of ground cinnamon or nutmeg on the whipped cream.

Side Dishes

This Pecan Cream Pie shines as the grand finale to any meal, but it also pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened mascarpone cheese. Freshly brewed coffee or a spiced chai latte complements the warm pecan and maple flavors perfectly, making the dessert experience even more memorable.

Creative Ways to Present

Consider serving the pie on a rustic wooden board surrounded by whole pecans and autumn leaves if it’s the season, bringing a cozy, inviting vibe to the table. For parties, slice the pie and serve individual portions in small glass jars topped with whipped cream and a pecan half. It’s a charming way to delight guests and showcase the pie’s stunning layers.

Make Ahead and Storage

Storing Leftovers

Once assembled, this Pecan Cream Pie keeps beautifully in the refrigerator for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container to preserve its freshness and prevent it from absorbing other fridge odors.

Freezing

If you want to enjoy this pie later, it freezes well! Wrap it carefully in plastic wrap and then aluminum foil before freezing. When you’re ready, thaw it overnight in the fridge. Keep in mind that the texture of the whipped cream may soften slightly, but the flavors will still be amazing.

Reheating

Because the Pecan Cream Pie is best served chilled, reheating is generally not recommended. Let it thaw naturally in the fridge if frozen, then enjoy its cool creaminess straight from the refrigerator for the best experience.

FAQs

Can I use a different cookie for the crust?

Absolutely! While gingersnap cookies give the crust a lovely spicy warmth, you can substitute with graham crackers or cinnamon wafers if you prefer. Just keep in mind that changing the cookie will alter the flavor profile somewhat.

Is there a way to make this pie without alcohol?

Great news—the Pecan Cream Pie recipe as written contains no alcohol, so it’s perfect for all ages and occasions.

How do I soften cream cheese quickly?

To soften cream cheese fast, leave it out at room temperature for about 30 minutes or microwave it in short 10-second bursts until it’s soft but not melted. Softening properly is key to a smooth filling.

Can I prepare this pie a day ahead?

Yes, in fact, making the Pecan Cream Pie a day ahead is ideal. The chilling time allows the flavors to meld and the filling to set perfectly, so it’s ready to impress when served.

What can I use instead of heavy cream?

For the best texture and flavor, heavy whipping cream is recommended, but if you need a substitute, use chilled full-fat coconut cream or a high-quality non-dairy whipping cream. Keep in mind the taste and texture might be slightly different.

Final Thoughts

There’s just something magical about this Pecan Cream Pie that makes every occasion feel a bit more special. With its creamy, dreamy filling and that perfectly spiced gingersnap crust, it’s the kind of dessert that invites smiles and seconds at the table. Whether you’re an experienced baker or trying it out for the first time, this pie is a cozy, delicious way to share a little sweetness with those you love. Give it a go—you’ll be so glad you did!

Pecan Cream Pie Recipe

★★★★★

4.7 from 20 reviews

Author: anna
Total Time: 8 hours 25 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

This Pecan Cream Pie features a crunchy gingersnap cookie crust filled with a creamy blend of cream cheese, maple syrup, and whipped cream, topped generously with chopped pecans. Perfectly balanced with warm spices and rich texture, this pie is a delightful dessert for any occasion.

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
Make cookie crumbs: Place gingersnap cookies in a food processor and pulse until they become fine crumbs.
Add sugar and cinnamon: Add granulated sugar and ground cinnamon to the crumbs and pulse a few times until evenly combined.
Add butter: Pour the melted and slightly cooled butter into the mixture and pulse until well combined.
Press crust: Transfer the crumb mixture into a 9-inch pie pan and press it evenly across the bottom and up the sides using a cup or your fingers.
Bake crust: Bake the crust in the preheated oven for 5 minutes. Then remove and place on a wire rack to cool completely before filling.
Beat whipping cream: In a chilled bowl, combine the cold heavy whipping cream and powdered sugar. Use an electric mixer to beat until stiff peaks form.
Beat cream cheese mixture: In a separate large bowl, beat the softened cream cheese with brown sugar and pure maple syrup until creamy and smooth. Scrape the bowl sides periodically to ensure thorough mixing.
Fold whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Add pecans: Stir in 1 cup of the finely chopped pecans evenly into the filling.
Fill crust: Spread the filling evenly into the cooled gingersnap crust, smoothing the top with an offset spatula.
Top with pecans: Sprinkle the remaining 1/2 cup of chopped pecans uniformly over the filling.
Refrigerate: Cover the pie and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the filling to set.
Serve: For an elegant presentation, decorate with whipped cream roses and drizzle caramel sauce on top before serving.

Notes

Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
Chilling the bowl and beaters for whipping cream helps achieve stiffer peaks faster.
The crust can be made a day ahead and stored at room temperature wrapped tightly.
Use pure maple syrup for authentic flavor; avoid imitation syrups.
For a nuttier taste, toast the pecans lightly before chopping.
This pie is best served after chilling overnight to allow full flavor development.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Baking, Mixing, Chilling
Cuisine: American