This Pecan Cream Pie is a delightful twist on classic pecan pie, featuring a creamy, no-bake filling topped with whipped cream and toasted pecans. With a buttery graham cracker crust, creamy pecan filling, and a light, airy topping, this dessert is perfect for holidays or any occasion when you want a show-stopping treat. I love making this pie because it’s simple, elegant, and the perfect combination of nutty, creamy, and crunchy textures.
Why You’ll Like This Recipe
This Pecan Cream Pie is creamy, rich, and filled with the sweet, nutty flavor of toasted pecans. The graham cracker crust pairs perfectly with the cream cheese and whipped filling, creating a dessert that’s both indulgent and light. It’s easy to prepare, requires no baking, and offers a refreshing alternative to traditional pecan pie.
Recipe: Pecan Cream Pie
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Pecan Cream Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup chopped pecans, toasted
For the Topping:
- 1 cup whipped topping or whipped cream
- Extra pecan halves or chopped pecans, for garnish
Instructions
Step 1: Prepare the Crust
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well coated. Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Pecan Cream Filling
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until well combined. Stir in the toasted, chopped pecans.
Step 3: Assemble the Pie
Spread the pecan cream filling evenly over the chilled crust, smoothing the top with a spatula. Place the pie back in the refrigerator and chill for at least 4 hours, or until the filling is firm.
Step 4: Add Topping and Garnish
Before serving, top the pie with a layer of whipped topping or whipped cream. Garnish with extra pecan halves or chopped pecans for a decorative finish.
Serving and Storage Tips
Serving:
Serve this Pecan Cream Pie chilled for the best texture. It pairs well with a hot cup of coffee or as a refreshing dessert after a hearty meal.
Storage:
Store leftovers in the refrigerator for up to 3 days. Cover the pie with plastic wrap to keep it fresh.
Helpful Notes
- Toast the Pecans: Toasting the pecans enhances their flavor and adds a bit of extra crunch to the filling. Simply bake at 350°F (175°C) for 5-7 minutes or until golden and fragrant.
- Make-Ahead: This pie can be made a day in advance, making it a convenient choice for holiday meals or gatherings.
- Substitute for Graham Crust: If you prefer, you can use a pre-made or homemade pie crust instead of the graham cracker crust for a slightly different texture.
FAQs
Q1: Can I use store-bought whipped topping instead of homemade whipped cream?
Yes, store-bought whipped topping is a convenient alternative and works well in this recipe. Just be sure to use the same measurement.
Q2: Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance and stored in the refrigerator until you’re ready to serve.
Q3: Can I use walnuts instead of pecans?
Yes, chopped walnuts can be substituted for pecans if you prefer, though the flavor will vary slightly.
Q4: How do I prevent the crust from crumbling when slicing?
Press the crust mixture firmly into the pie dish and refrigerate it to set before adding the filling. This will help hold the crust together.
Q5: Can I freeze this pie?
Yes, you can freeze the pie without the whipped topping for up to a month. Thaw it in the fridge overnight, and add the topping just before serving.
Final Thoughts
This Pecan Cream Pie is a deliciously creamy, nutty dessert that’s perfect for any occasion. With its light filling, crunchy pecans, and smooth graham cracker crust, it’s a sweet treat that’s as delightful to eat as it is easy to make. Serve it chilled and enjoy the refreshing, rich flavors of this simple yet elegant dessert. Happy baking!
Pecan Cream Pie
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Pecan Cream Filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream cold
- 1 cup chopped pecans toasted
For the Topping:
- 1 cup whipped topping or whipped cream
- Extra pecan halves or chopped pecans for garnish
Instructions
Step 1: Prepare the Crust
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the crumbs are well coated. Press the mixture evenly into the bottom and sides of a 9-inch pie dish. Place the crust in the refrigerator to set while you prepare the filling.
Step 2: Make the Pecan Cream Filling
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until well combined. Stir in the toasted, chopped pecans.
Step 3: Assemble the Pie
- Spread the pecan cream filling evenly over the chilled crust, smoothing the top with a spatula. Place the pie back in the refrigerator and chill for at least 4 hours, or until the filling is firm.
Step 4: Add Topping and Garnish
- Before serving, top the pie with a layer of whipped topping or whipped cream. Garnish with extra pecan halves or chopped pecans for a decorative finish.
Notes
- Toast the Pecans: Toasting the pecans enhances their flavor and adds a bit of extra crunch to the filling. Simply bake at 350°F (175°C) for 5-7 minutes or until golden and fragrant.
- Make-Ahead: This pie can be made a day in advance, making it a convenient choice for holiday meals or gatherings.
- Substitute for Graham Crust: If you prefer, you can use a pre-made or homemade pie crust instead of the graham cracker crust for a slightly different texture.
