This pie feels like a warm hug during the holidays or any cozy evening.

The cream cheese filling is velvety smooth, sweetened with maple and brown sugar, and topped with crunchy pecans.

Every bite feels indulgent but comforting—like the kind of dessert you sneak a forkful of from the fridge late at night.

Why You’ll Love This Recipe

Creamy and dreamy – The whipped cream and cream cheese blend into a light yet luscious filling

Rich fall flavor – Maple syrup and brown sugar bring deep, cozy sweetness

No oven fuss – Just bake the crust and let the fridge do the rest

Texture heaven – Crunchy pecans contrast beautifully with the silky filling

Make-ahead magic – Perfect for holidays, gatherings, or just when you’re craving something sweet

What You’ll Need (Ingredient Highlights)

Pie crust – use store-bought or homemade, just bake and cool it first

Heavy cream & powdered sugar – to make a fluffy whipped base

Cream cheese – gives the pie its rich, smooth texture

Brown sugar & maple syrup – natural sweetness with a deep caramel tone

Chopped pecans – crunchy contrast that completes each bite

Pro Tips Before You Start

Make sure your cream cheese is fully softened for the smoothest filling.

Beat the cream until stiff peaks form—this helps the pie hold its shape.

Chill the pie overnight for best texture and flavor.

Toast the pecans for even more aroma and nuttiness.

How to Make Maple Pecan Cream Cheese Pie

Step 1: Bake the Pie Crust

Bake the 9-inch pie crust according to package or recipe directions.

Let it cool completely on a wire rack before filling.

Step 2: Whip the Cream

In a large mixing bowl, beat heavy cream with powdered sugar using a hand mixer or stand mixer.

Start on low speed and increase gradually.

Beat until stiff peaks form (about 4–5 minutes).

Step 3: Make the Cream Cheese Base

In a separate bowl, beat softened cream cheese with brown sugar and maple syrup until the mixture is creamy and smooth, with no lumps remaining.

Step 4: Fold In the Whipped Cream

Gently stir the whipped cream into the cream cheese mixture until fully incorporated.

Step 5: Add Pecans

Fold in 1 cup of the chopped pecans into the creamy filling.

Step 6: Fill the Crust

Spoon the pecan-cream filling into the cooled pie crust and spread it out evenly.

Step 7: Top and Chill

Sprinkle the remaining ½ cup chopped pecans over the top of the pie.

Cover with plastic wrap or a lid, then refrigerate for at least 8 hours or overnight.

What to Serve It With

Serve this pie chilled with a cup of coffee, chai, or even a glass of cold milk.

A dollop of extra whipped cream on top adds a bakery-style finish.

Variations / Substitutions

Use graham cracker crust for extra crunch.

Swap pecans with walnuts or almonds.

Drizzle a bit of caramel sauce over the top before serving.

Add a pinch of cinnamon or nutmeg for a spiced twist.

Storage & Leftovers

Cover the pie tightly and store it in the fridge for up to 4–5 days.

It tastes even better the next day! Not ideal for freezing due to the whipped cream texture.

FAQs

Can I make this pie ahead of time?
Yes! In fact, it’s best made the night before to allow it to set fully.

Do I need to toast the pecans?
Not required, but toasting adds extra flavor and crunch.

Can I use whipped topping instead of heavy cream?
Yes, but real whipped cream gives a fresher taste and firmer texture.

Is this pie overly sweet?
No—it’s well-balanced thanks to the tangy cream cheese and natural maple flavor.

Can I use low-fat cream cheese?
You can, but the texture might not be as rich or firm.

Can I make this without a mixer?
It’s possible, but whipping cream and softening cream cheese by hand will be more effort and less reliable.

Can I freeze this pie?
Freezing is not recommended, as the texture may break down once thawed.

Final Thoughts

This Maple Pecan Cream Cheese Pie is the kind of dessert that wows without the fuss.

It’s sweet, creamy, nutty, and so easy to love.

Whether it’s for a holiday gathering or a quiet weekend treat, it never lasts long in my fridge—and I have a feeling it won’t in yours either.

The Boat Shed Kitchen

Maple Pecan Cream Cheese Pie

This Maple Pecan Cream Cheese Pie is a luscious blend of silky cream cheese, sweet maple syrup, and buttery pecans in a flaky crust. With its creamy filling and nutty crunch, it’s the perfect make-ahead dessert for fall gatherings—or any time you crave a decadent treat.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 8 hours hrs

Total Time 8 hours hrs 20 minutes mins

Servings: 8

Calories: 520

Ingredients Method Notes

Ingredients

  

• 1 9-inch uncooked pie crust
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 2 bars 8 oz each cream cheese, softened
• 1/2 cup light brown sugar
• 1/4 cup pure maple syrup
• 1½ cups finely chopped pecans divided

Method

 

1. Bake pie crust according to directions; cool completely.
2. Beat heavy cream and powdered sugar until stiff peaks form.
3. In another bowl, mix cream cheese, brown sugar, and maple syrup until smooth.
4. Fold whipped cream into the cream cheese mixture.
5. Stir in 1 cup of chopped pecans.
6. Fill the cooled crust with the mixture.
7. See full steps with tips & photos → https://theboatshedcafe.com/maple-pecan-cream-cheese-pie/

Notes

• Toast pecans lightly before adding for extra flavor.
• A graham cracker crust also works beautifully for this pie.
• Store leftovers covered in the refrigerator for up to 4 days.