I have to tell you—it’s good. Picture this: creamy, slightly tangy filling, crunchy pecans, and a chocolatey crust that ties everything together. Oh, and did I mention it’s no-bake? That’s right, no oven needed, which makes this pie perfect for Thanksgiving when your oven is already working overtime with turkey and sides.
I originally whipped this up when I wanted something different from the usual pecan pie, and honestly, it’s now one of my favorite things to make. It’s got all the cozy flavors of fall, but it’s lighter and fluffier than you’d expect. If you love cream cheese and pecans, you’re in for a treat.
Ingredients
For the whipped cream:
- 1 cup heavy cream
- ¼ cup powdered sugar
(Or, you can skip this step and use an 8-ounce tub of Cool Whip—totally up to you!)
For the cream cheese filling:
- 2 blocks (8 ounces each) of cream cheese, softened
(You want it nice and soft, so it blends smoothly) - ½ cup light brown sugar
- ¼ cup maple syrup
(Real maple syrup if you can swing it, but regular syrup works in a pinch.)
For the pecans:
- 1 cup chopped pecans
(I like to crush them a little more—keeps the pieces nice and small in the filling)
For the crust:
- Store-bought chocolate cookie crust or graham cracker crust
(Or use a pre-baked traditional crust if you’re feeling fancy, but I love the chocolate with this!)
Directions
- Make the whipped cream:
First thing I did was whip up some fresh whipped cream. It’s easy—just beat the heavy cream and powdered sugar together until stiff peaks form. You want it nice and thick. But honestly, if you’re in a hurry, Cool Whip works too. I’ve done it both ways and no one will ever know the difference! - Mix the cream cheese filling:
In another bowl, mix together the softened cream cheese, brown sugar, and maple syrup until it’s smooth and creamy. Take your time with this step—you want everything well blended. Lumpy cream cheese is not your friend here! Once it’s all silky, you’re ready for the next step. - Crush the pecans:
Now, about those pecans. I bought chopped pecans, but I like them a little finer. So, I tossed them in a plastic bag and gave them a couple of good smacks with a meat mallet. You can use a rolling pin if you don’t have a mallet—it’s super satisfying either way! - Combine the whipped cream and cream cheese mixture:
Gently fold the whipped cream into the cream cheese mixture. You don’t need to be too precise, just make sure it’s well combined. Then stir in most of your chopped pecans—save a little for sprinkling on top later. I love the bit of crunch they add. (source:Ineskohl.info) - Fill the crust:
Scoop the whole glorious mixture into your pie crust and spread it out evenly. I used a chocolate crust because chocolate + pecans = amazing, but a regular graham cracker crust works too if that’s what you’ve got. Sprinkle the rest of the pecans on top to make it look fancy. - Chill the pie:
Now for the hardest part: waiting. Cover the pie (I had to wrap mine in foil because it was so full!) and pop it in the fridge for at least a few hours, but overnight is even better. Trust me, the filling sets up beautifully and gets that perfect texture after a good chill. - Serve and enjoy:
When you’re ready, slice it up and watch as everyone digs in. The cream cheese makes it super light and fluffy, and the pecans add the perfect nutty crunch. And that chocolate crust? Oh man, it’s just so good. Honestly, this pie is always a hit, especially if you’re looking for something a little different from the usual Thanksgiving desserts.
I made this for Thanksgiving last year, and let’s just say, it’s now part of the tradition. If you love pecan pie but want something a bit lighter, you’ve got to try this! It’s creamy, crunchy, chocolatey goodness all in one bite.
Enjoy, and don’t be surprised if it becomes your new go-to holiday dessert!
