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Pecan Cream Pie Recipe

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4.6 from 96 reviews

This Pecan Cream Pie is a luscious no-bake dessert featuring a buttery baked pie crust filled with a creamy, sweetened cream cheese and whipped cream mixture studded with toasted pecans. It's chilled until set and topped with more pecans and optional caramel or whipped cream, delivering a rich, nutty, and refreshing treat perfect for any occasion.

Ingredients

For the crust:

  • 1 9-inch pie crust (baked), homemade or store-bought

For the filling:

  • 1 (8 oz) package cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups heavy cream (cold)
  • 1/2 cup chopped pecans (toasted for extra flavor)

For the topping:

  • 1/2 cup chopped pecans
  • Optional: drizzle of caramel sauce or whipped cream

Instructions

  1. Toast the Pecans: In a dry skillet over medium heat, toast pecans for 3–5 minutes until fragrant, stirring occasionally to prevent burning. Remove from heat and let cool completely to enhance flavor and crunch.
  2. Make the Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add in powdered sugar and vanilla extract, mixing well until fully combined and smooth. In a separate chilled bowl, whip the cold heavy cream using a mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Finally, fold in the 1/2 cup of toasted chopped pecans evenly throughout the filling.
  3. Assemble the Pie: Spoon the pecan cream filling into the pre-baked pie crust, spreading and smoothing the top with a spatula for an even layer.
  4. Chill: Place the assembled pie in the refrigerator and chill for at least 4 hours, or until the filling is firm and set to ensure proper texture and sliceability.
  5. Top & Serve: Before serving, sprinkle the remaining 1/2 cup chopped pecans on top of the chilled pie. Optionally, add a drizzle of caramel sauce or a dollop of whipped cream for extra decadence and flavor enhancement.

Notes

  • Toasting pecans enhances their flavor and adds crunch; do not skip this step if possible.
  • The pie crust should be baked and cooled before adding the filling to prevent sogginess.
  • Use chilled heavy cream for best whipping results.
  • This pie is perfect for making ahead as it needs several hours to chill.
  • For a dairy-free variation, substitute cream cheese and heavy cream with plant-based alternatives.

Find it online: https://alinacooks.com/pecan-cream-pie-recipe/