Description
Enjoy all the rich, buttery, nutty flavors of a classic Southern pecan dessert without the added sugar! This Easy Sugar-Free Pecan Cream Pie features a flaky golden pie crust filled with a luscious maple-infused cream cheese filling, fluffy homemade whipped cream, and crunchy toasted pecans. Sweetened with sugar-free alternatives, this no-bake cream filling makes an irresistible low-carb-friendly dessert for Thanksgiving, Christmas, and special occasions. Prepare it ahead of time and refrigerate overnight for perfectly creamy, beautifully set slices.
Ingredients
Crust & Pecan Filling
- 1 (9-inch) unbaked flaky pie crust (regular or sugar-free)
- 1 cup heavy whipping cream, cold
- 1/4 cup powdered sugar-free sweetener (allulose or monk fruit)
- 2 (8-ounce) packages cream cheese, softened
- 1/2 cup granulated or brown sugar-free sweetener (allulose or monk fruit blend)
- 1/4 cup sugar-free maple-flavored syrup
- 1 1/2 cups finely chopped pecans, divided
Instructions
1. Bake the Pie Crust: Preheat the oven according to the pie crust package instructions. Bake the 9-inch pie crust until golden brown and completely cooked through. Remove from the oven and allow it to cool completely on a wire rack.
2. Prepare the Whipped Cream: Add the cold heavy whipping cream and powdered sugar-free sweetener to a chilled mixing bowl. Beat with an electric mixer on high speed for 4–5 minutes, or until stiff peaks form. Set aside.
3. Make the Cream Cheese Filling: In a separate large mixing bowl, beat the softened cream cheese, granulated or brown sugar-free sweetener, and sugar-free maple syrup until smooth and creamy. Gently fold in the prepared whipped cream until fluffy and fully combined. Stir in 1 cup of the chopped pecans.
4. Assemble and Chill: Spread the pecan cream cheese filling evenly into the completely cooled pie crust. Sprinkle the remaining 1/2 cup chopped pecans over the top. Cover and refrigerate for at least 8 hours, preferably overnight, until completely set. Slice and serve chilled.
Notes
- Use softened cream cheese: Allow cream cheese to reach room temperature before mixing to achieve a smooth, lump-free filling.
- Chill thoroughly: Refrigerate for at least 8 hours or overnight for the best texture and clean slices.
- Toast the pecans: Toast chopped pecans in a dry skillet over medium-low heat for 3–4 minutes until fragrant for deeper, nuttier flavor.
- Choose your crust: A sugar-free graham cracker crust or almond flour crust works beautifully as a low-carb alternative.
- Sweetener options: Allulose and monk fruit blends work well. Adjust sweetness according to the brand and your taste preferences.
- Storage: Store covered in the refrigerator for up to 5 days.
- Freezing: Freeze tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before serving.
- Serving suggestion: Serve chilled with an extra dollop of sugar-free whipped cream and a few toasted pecans.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 10 servings
- Calories: 430 kcal
- Fat: 39 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 6 g