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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.
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Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
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.