Go Back

Gluten Free Pecan Cream Pie

I am sharing the recipe from Together as Family and modifying it to be gluten free!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Fridge Time 8 hours
Total Time 8 hours 20 minutes
Servings 10

Ingredients
  

  • 1 (9-inch) gluten-free 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

Instructions
 

  • Cook the pie crust according to the package or recipe instructions. Let cool completely, on a cooling rack, before adding the cream pie filling. 1 (9-inch) uncooked pie crust *** Gluten- free modification: Buy a pre-made gluten-free pie crust - we usually buy it from Kroger or Jungle Jim's!
    In a mixing bowl, add the heavy whipping cream and powdered sugar. Beat with an electric hand mixer, or use a stand mixer with the whisk attachment, until stiff peaks form.* Start at low speed (to avoid splashing) and increase speed as needed. It takes about 4-5 minutes to see the stiff peaks form.
    1 cup heavy whipping cream,1/4 cup powdered sugar
    In a separate mixing bowl, add the softened cream cheese, brown sugar, and pure maple syrup. Beat together until combined and creamy, and no lumps remain in the mixture.2 bars (8 oz each) cream cheese,1/2 cup light brown sugar,1/4 cup pure maple syrup
    Stir the whipped cream into the cream cheese mixture until combined.
    Stir in 1 cup of the chopped pecans. 1½ cups finely chopped pecans
    Spread the pecan cream filling mixture into the baked and cooled pie crust. Sprinkle the remaining pecans (1/2 cup) on top of the pie.
    Cover the pie with a lid or plastic wrap and refrigerate for 8 hours, or overnight, before serving.