If you love pecan pie, but want something a little lighter, creamier, and extra dreamy, then this Pecan Cream Pie is going to be your new favorite dessert. Imagine a silky, no-bake pecan pie filling, loaded with caramel-like flavors, nestled in a buttery crust, and topped with fluffy whipped cream. It’s the perfect mix of nutty, sweet, and creamy in every bite!
This pie is ridiculously easy to make (no oven needed!), making it ideal for holiday gatherings, potlucks, or just when you need a comforting, homemade treat. Trust me, this one’s a game-changer!
Why You’ll Love Pecan Cream Pie
Versatile Perfect for Thanksgiving, Christmas, or any time you need a rich and creamy dessert.
Budget-Friendly Uses simple pantry ingredients—no fancy baking skills required.
Quick and Easy A no-bake dessert that comes together in just minutes!
Customizable Love chocolate? Add chocolate shavings! Want extra crunch? Mix in more pecans!
Crowd-Pleasing A guaranteed hit at any gathering—this pie disappears fast!
Ingredients
Ingredients in Pecan Cream Pie
This silky and nutty pie is made with just a handful of simple, rich ingredients:
Graham Cracker Crust The perfect buttery, slightly sweet base for the creamy filling. You can also use a traditional pie crust if you prefer!
Cream Cheese Creates a rich, smooth, and slightly tangy base for the filling.
Brown Sugar Adds a deep, caramel-like sweetness that pairs perfectly with pecans.
Vanilla Extract Enhances the sweetness and gives it that classic, warm flavor.
Heavy Whipping Cream Whipped to fluffy perfection for an airy, melt-in-your-mouth texture.
Toasted Pecans The star of the show! Toasting them brings out a rich, buttery depth of flavor.
Powdered Sugar Lightly sweetens the filling without making it too heavy.
Caramel Sauce (Optional) Drizzle over the top for an extra decadent touch.
Instructions
Prepare the Crust If using a homemade graham cracker crust, press the mixture into a pie dish and chill for at least 30 minutes before adding the filling. If using a store-bought crust, simply set it aside.
Whip the Cream In a large mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
Make the Creamy Filling In another bowl, beat the cream cheese, brown sugar, and vanilla extract until smooth and creamy.
Fold in the Whipped Cream Gently fold the whipped cream into the cream cheese mixture until fully combined. This creates a light and airy texture.
Stir in the Pecans Fold in the toasted pecans, reserving some for garnish.
Assemble the Pie Spread the creamy pecan mixture into the prepared crust and smooth out the top.
Chill to Set Refrigerate for at least 4 hours (or overnight) to let the flavors meld and the pie set properly.
Garnish and Serve Before serving, sprinkle the remaining pecans over the top and drizzle with caramel sauce for an extra indulgent finish.
Nutrition Facts
Servings: 8
Calories per serving: Approximately 450-500
Note: Nutrition values may vary based on ingredients used.
Preparation Time
Prep Time: 15 minutes
Chill Time: 4 hours
Total Time: 4 hours 15 minutes
How to Serve Pecan Cream Pie
This pie is deliciously creamy on its own, but here are a few ways to elevate it:
- Topped with extra whipped cream – Because you can never have too much!
- Drizzled with chocolate sauce – A rich and decadent twist.
- With a scoop of vanilla ice cream – The warm-to-cold contrast is unbeatable.
- Paired with a hot cup of coffee – The nutty, caramel flavors pair perfectly with a warm drink.
- With a pinch of sea salt – Balances out the sweetness beautifully.
Additional Tips
- For extra crunch, sprinkle crushed graham crackers or chopped pecans on top before serving.
- Want to save time? Use store-bought whipped topping instead of whipping your own cream.
- For a firmer texture, freeze the pie for about 30 minutes before serving.
- Make it ahead – This pie actually tastes better the next day as the flavors develop!
- Prefer a chocolate version? Mix in mini chocolate chips for a chocolate-pecan twist.
FAQ’s
1. Can I make this pie ahead of time?
Yes! It’s actually best when made a day in advance so it has time to set.
2. Can I use a different crust?
Absolutely! A traditional pie crust or even an Oreo crust would work beautifully.
3. How do I store leftovers?
Keep the pie covered in the fridge for up to 4 days.
4. Can I freeze pecan cream pie?
Yes! Wrap it tightly and freeze for up to 2 months. Let it thaw in the fridge before serving.
5. Can I use store-bought whipped cream?
Yes! Cool Whip works great if you’re short on time.
6. What’s the best way to toast pecans?
Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally.
7. Can I make this without cream cheese?
For a lighter version, try substituting Greek yogurt or mascarpone cheese.
8. Is this pie overly sweet?
Nope! The cream cheese and toasted pecans balance out the sweetness perfectly.
9. Can I add cinnamon?
Yes! A pinch of cinnamon adds a warm, spiced touch that complements the pecans.
10. What if my pie isn’t setting?
Make sure you’ve whipped the cream until stiff peaks form, and let the pie chill long enough before serving.
Conclusion
This Pecan Cream Pie is the ultimate no-bake dessert—creamy, nutty, and just the right amount of sweet. With its buttery graham cracker crust, rich pecan-studded filling, and fluffy whipped cream topping, it’s the kind of dessert that disappears in minutes.
So grab a slice (or two!), dig in, and let the creamy, crunchy goodness take over!
Print
Pecan Cream Pie
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes (plus 2 hours chilling)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A luscious twist on the classic pecan pie, this dessert features a crisp graham cracker crust filled with a velvety, creamy filling loaded with toasted pecans. Ideal for holiday gatherings or any special occasion, it balances rich, buttery notes with a touch of sweetness and a delightful crunch.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Filling:
- 3 large eggs
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 cup chopped pecans
For the Topping (Optional):
- Whipped cream
- Additional chopped pecans for garnish
Instructions
-
Preheat & Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into a 9-inch pie dish to form an even layer.
- Bake the crust for 8 minutes. Remove from the oven and let it cool slightly.
-
Make the Filling:
- In a large bowl, whisk together the eggs, sugar, and light corn syrup until smooth.
- Stir in the heavy cream, melted butter, and vanilla extract.
- Sift in the flour and salt; whisk until just incorporated.
- Fold in the chopped pecans gently.
-
Assemble & Bake:
- Pour the filling into the pre-baked crust.
- Bake at 350°F (175°C) for 25–30 minutes, or until the filling is set around the edges with a slightly wobbly center.
- Remove from the oven and allow the pie to cool to room temperature.
-
Chill & Serve:
- Refrigerate the pie for at least 2 hours to let it fully set.
- Serve chilled with a dollop of whipped cream and a sprinkle of extra chopped pecans, if desired.
Notes
- Adjust the sugar to suit your taste if you prefer a less-sweet dessert.
- A pinch of cinnamon can be added to the filling for a warm, spiced flavor.
- For best texture, allow the pie to chill completely before serving.
Nutrition
- Serving Size: 1 slice (approx. 100g)
- Calories: ~300 kcal
- Sugar: ~20 g
- Sodium: ~150 mg
- Fat: ~18 g
- Saturated Fat: ~8 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0g
- Carbohydrates: ~30 g
- Fiber: ~2 g
- Protein: ~4 g
- Cholesterol: ~80 mg