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Sugar-Free Pecan Cream Pie

  • Author: chef Jennifer
  • Total Time: 20 minutes, plus at least 4 hours chilling time
  • Yield: 1 9-inch pie, 8 servings 1x

Description

This Sugar-Free Pecan Cream Pie is a rich, creamy, no-bake dessert featuring a smooth vanilla cream cheese filling, toasted pecans, and fluffy whipped topping. Sweetened with sugar-free alternatives and maple-flavored syrup, it has all the warm, nutty flavor of a classic pecan dessert without the traditional baked custard filling. It’s an easy make-ahead treat for Thanksgiving, holidays, family gatherings, and special occasions.

Ingredients

Scale

Crust

  • 1 prepared 9-inch sugar-free or low-carb pie crust, baked if required and completely cooled

Cream Cheese Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1/2 cup packed granulated sugar-free brown sweetener, such as an erythritol or allulose blend
  • 1/4 cup sugar-free maple-flavored syrup
  • 1 teaspoon vanilla extract
  • 1 cup cold heavy whipping cream
  • 2 tablespoons powdered erythritol or allulose
  • 1 cup finely chopped pecans, toasted and cooled

Topping

 

  • 8 oz sugar-free whipped topping, thawed, or 2 cups prepared homemade whipped cream
  • 3/4 cup chopped pecans, toasted and cooled
  • Optional: pinch of ground cinnamon

Instructions

  • Prepare the pie crust according to the package or recipe directions. Bake if required, then allow it to cool completely.
  • In a large mixing bowl, beat the softened cream cheese, sugar-free brown sweetener, sugar-free maple-flavored syrup, and vanilla extract until smooth and creamy. Scrape down the sides of the bowl as needed.
  • In a separate bowl, whip the cold heavy cream with the powdered sweetener until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
  • Fold in 1 cup of the toasted, cooled pecans.
  • Spoon the filling into the cooled pie crust and spread it evenly. Smooth the top with a spatula.
  • Cover and refrigerate for at least 4 hours, or preferably overnight, until firm.
  • Spread the sugar-free whipped topping or homemade whipped cream over the chilled pie.
  • Sprinkle with the remaining 3/4 cup toasted chopped pecans. Dust lightly with cinnamon, if desired.

 

  • Slice and serve chilled. Keep leftovers refrigerated.

Notes

  • Make sure the cream cheese is fully softened before mixing to prevent a lumpy filling.
  • Allow toasted pecans to cool completely before adding them to the filling or topping.
  • Fold the whipped cream gently into the cream cheese mixture to maintain its light, fluffy texture.
  • For the firmest texture, refrigerate the pie overnight before serving.
  • Use a sugar-free maple-flavored syrup rather than regular maple syrup.
  • The filling itself requires no baking; prepare and cool the crust according to its recipe or package directions.
  • For a decorative presentation, pipe whipped topping around the edges instead of covering the entire pie.
  • The pie can be assembled a day ahead. For the freshest appearance, add the topping and pecan garnish shortly before serving.
  • Store covered in the refrigerator for up to 3 days.

 

  • This recipe uses 1 cup of pecans in the filling and 3/4 cup for the topping and garnish.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes for the filling; crust may require baking according to its recipe or package directions
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Fat: 30 g
  • Carbohydrates: 6 g
  • Fiber: 2 g
  • Protein: 5 g

Keywords: Sugar-Free Pecan Cream Pie

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Find it online: https://masterlyrecipes.com/sugar-free-pecan-cream-pie/