I have to tell you—ifs 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
I ori$lally whipped this up when I wanted something different from the usual pecan pie, and hmestly,
ifs now one of my favorite things to make. It’s got all the cozy flavors of fall, but it’s lighter and fluffer
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
% cup powdered sugar
(Or, you can skip this step and use an 8-ounce tub of COOJ Whip—totally up to you!)
o
For the cream cheese filling:
• 2 blocks (8 ounces each) of cream cheese, softened
(You want it nice and soft, so it blends smoothly)
cup light brovm sugar
. % cup maple syrup
(Real maple syrup if you can swing it, but regular syrup works in a pinch)
o
For the pecans:
• 1 cup chopped pecans
(J Oke to crush them a little more—keeps the pieces nice and small jn 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 j love the chocoJate 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!
2 Mx the cream cheese filling:
In another bowl, mix together the softened cream cheese, brown sugar, and maple syrup until ifs
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.
3. 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—its super satisfying either way!
4. Combine the whipped cream and creun cheese mixtwe:
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
S. Fill the crust:
Scoop the whole #rious 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 thafs
what you’ve got. Sprinkle the rest of the pecans on top to make it look fancy.
6. Chill the pie:
Now for the hardest part: waiting Cover the pie (l 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.
7. Serve and erioy•.
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, ifs 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 donh be surprised if it become your new go-to holiday dessert!