Maple Pecan Cream Pie (No-Bake)

One thing I love is adapting hot chocolate mixes to recipes. They taste amazing to drink, why wouldn’t they be amazing in a cupcake, brownie, or pie? Here I use Harry & David Fall Maple Pecan White Hot Chocolate to flavor this pie. This no-bake maple pecan cream pie recipe is one of the easiest recipes around, but everyone will love it!

I like to use my homemade whipped cream recipe for a topping here. You can also use store-bought, but it tastes better with homemade whipped cream due to the consistency! I also prefer to use Private Selection brand white chocolate chips because they have a great consistency when melted. White chocolate melting wafers also work for this purpose. The maple pecan flavor in the cream pie can be swapped out for a different fall hot chocolate, but I definitely like this combination!

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No-bake Maple Pecan Cream Pie

One thing I love is adapting hot chocolate mixes to recipes. Here I use Harry & David Fall Maple Pecan White Hot Chocolate to flavor this pie.

Course Dessert

Cuisine American

Keyword desserts, fall flavors, no bake

Prep Time 20 minutes minutes

Cool time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 12 slices

Ingredients

• 1/3 cup Harry & David Fall Maple Pecan White Hot Chocolate (different hot chocolate mix can also be used!)
• 5 oz white chocolate chips Private selection have been the best due to their creaminess when melting
• 1/4 cup milk
• 8 oz cool whip
• 1 6oz graham cracker pie crust (for 9 oz you would have to scale up just a bit. For a less sweet pie, you can just add 3-4 more oz of cool whip)
• 1 cup homemade whipped cream (alternatively, store bought works)
• 1/4 cup halved pecans
• 1 tbsp graham cracker crumbs (optional)

Instructions

• Melt the white chocolate chips (I use the microwave).
• Add in the milk and the 1/3 cup maple pecan white hot chocolate powder. Stir it in and heat until the chocolate lightly starts to puff up but not spit. This is to melt the hot chocolate mix into the chocolate.
• Mix the hot chocolate again. Make sure it is not grainy texture. If it is grainy, heat again. Fold in the cool whip into the hot chocolate. Make sure to mix it only to make homogenous not more. More mixing makes it less airy.
• Fill the pie crust with the cream and put in the freezer for a minimum of 4 hours.
• Cover the pie with the whipped cream and add the pecans and graham cracker crumbs on top.
• Return to freezer until it is time to serve it.