No Bake Creamy Pecan Pie

Active Time: 25 minutes | Chill Time: 4 hours (or overnight) | Total Time: 4 hours 25 minutes | Difficulty: Easy | Yield: One 9-inch pie (8-10 servings)

There’s a certain magic to a dessert that requires no oven. This No-Bake Creamy Pecan Pie captures all the rich, buttery, and subtly spiced flavor of the classic Southern staple, but with a luxurious, velvety filling that sets to perfect sliceability in your refrigerator. It’s the ideal make-ahead treat for busy holidays, potlucks, or when you simply crave pecan pie without the fuss of baking a custard. The secret lies in a toasted pecan crust and a creamy filling where real maple syrup and a hint of bourbon (optional, but recommended) sing in harmony.

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Ingredients

For the Toasted Pecan Crust:

• 2 cups (200g) raw pecan halves or pieces

• 1 ½ cups (150g) graham cracker crumbs (about 10-12 full sheets)

• ¼ cup (50g) light brown sugar, packed

• ½ teaspoon ground cinnamon

• ¼ teaspoon kosher salt

• ½ cup (115g) unsalted butter, melted

For the Creamy Filling:

• 1 cup (100g) raw pecan halves, roughly chopped (for texture)

• 1 ½ cups (180g) powdered sugar, sifted

• 8 ounces (225g) full-fat cream cheese, softened to room temperature

• 1 cup (240ml) heavy whipping cream, cold

• ½ cup (120ml) pure maple syrup (Grade A or B)

• 1 tablespoon bourbon (optional, can substitute 1 tsp vanilla extract)

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• A pinch of salt

For Garnish (optional):

• A handful of perfect pecan halves

• A drizzle of maple syrup

• Flaky sea salt

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Instructions

Step 1: Toast the Pecans for the Crust

1. Preheat a dry skillet over medium heat. Add the 2 cups of pecans for the crust. Toast, stirring frequently, for 4-5 minutes until fragrant and they just start to darken. Be careful not to burn them.

2. Immediately transfer the toasted pecans to a plate or cutting board to cool for 5 minutes.

Step 2: Make the Toasted Pecan Crust

1. In a food processor, pulse the cooled, toasted pecans until they resemble coarse sand. Don’t over-process into pecan butter.

2. Add the graham cracker crumbs, brown sugar, cinnamon, and salt. Pulse 3-4 times to combine.

3. With the processor running on low, slowly pour in the melted butter through the feed tube. Process just until the mixture looks like wet sand and holds together when pinched.

4. Pour the mixture into a 9-inch pie plate. Using the bottom of a measuring cup or glass, firmly press the crumbs into the bottom and up the sides of the plate.

5. Place the crust in the refrigerator to chill and set while you make the filling.

Step 3: Prepare the Creamy Filling

1. Whip the Cream: In a large, cold bowl, using a hand mixer or stand mixer fitted with the whisk attachment, whip the cold heavy cream on medium-high speed until stiff peaks form. Scoop the whipped cream into a separate bowl and set aside.

2. Cream the Base: In the same mixer bowl (no need to wash it), combine the softened cream cheese, powdered sugar, maple syrup, bourbon (if using), vanilla extract, cinnamon, nutmeg, and salt. Beat on medium speed for 2-3 minutes until completely smooth, creamy, and free of any lumps.

3. Fold it Together: Using a rubber spatula, gently fold the reserved whipped cream into the cream cheese mixture in two additions until no white streaks remain. Be careful not to deflate the mixture. Finally, fold in the 1 cup of roughly chopped raw pecans.

Step 4: Assemble and Chill

1. Retrieve the chilled crust from the refrigerator. Spoon the creamy pecan filling into the crust, smoothing the top with an offset spatula or the back of a spoon.

2. Garnish with a few extra pecan halves in a decorative pattern, if desired.

3. Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This chilling time is crucial for the filling to set firmly for clean slices.

Step 5: Serve

1. Just before serving, you can drizzle with a little extra maple syrup and sprinkle with a tiny pinch of flaky sea salt to enhance all the flavors.

2. Slice with a sharp knife, wiping the blade clean between cuts for beautiful pieces. Serve cold.

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Chef’s Notes & Tips for Success

• Pecan Primer: Toasting the nuts for the crust is non-negotiable—it deepens their flavor exponentially. For the filling, raw pecans provide a lovely contrasting crunch.

• Softening Cream Cheese: Ensure your cream cheese is truly at room temperature. Cold cream cheese will result in a lumpy filling. Leave it out on the counter for 1-2 hours before starting.

• Bourbon Substitute: If omitting bourbon, increase the vanilla extract to 2 teaspoons total. The bourbon doesn’t make the pie taste alcoholic; it simply adds a warm, complex background note that pairs wonderfully with the pecans and maple.

• Make it Ahead: This pie is a perfect do-ahead dessert. It will keep beautifully, covered, in the refrigerator for up to 3 days.

• For a Clean Slice: Dip your sharp knife in hot water and wipe it dry before each cut.

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Nutrition Information (Per Serving, 1 of 10 slices)

• Calories: ~580

• Total Fat: 46g

• Saturated Fat: 18g

• Cholesterol: 80mg

• Sodium: 220mg

• Total Carbohydrates: 42g

• Dietary Fiber: 3g

• Total Sugars: 33g (Includes 26g Added Sugars)

• Protein: 6g

Note: Nutritional information is an estimate calculated using a database and may vary based on specific ingredients and brands used.

This No-Bake Creamy Pecan Pie is more than just a shortcut; it’s a revelation. The crust is deeply nutty and fragrant, providing the perfect sturdy base for the cloud-like, spiced filling. Each bite is a celebration of texture and autumnal flavor, proving that sometimes, the best desserts don’t need an oven at all.