Pecan Cream Pie

Introduction

No-Bake Pecan Cream Pie is a rich, dreamy, and beautifully textured dessert that combines a flaky buttery crust, silky cream filling, and a crunchy caramelized pecan topping. This classic pie is perfect for holidays, potlucks, or any special occasion — and the best part? You don’t even need to turn on the oven for the filling.

The contrast between the creamy center and nutty topping makes every bite luxurious, balanced, and absolutely irresistible.

Recipe Details

• Prep Time: 20 minutes
• Chill Time: 4 hours (or overnight)
• Total Time: 4 hours 20 minutes
• Servings: 8–10 slices
• Cuisine: American / Southern
• Difficulty: Easy

Ingredients

Pie Crust (you can use store-bought or homemade):

• 1 pre-baked 9-inch pie crust
  (or make your own: flour, butter, salt, cold water)

Cream Filling:

• 8 oz (225g) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 ½ cups heavy whipping cream, whipped to stiff peaks

Pecan Topping:

• 1 ½ cups chopped pecans
• ¼ cup butter
• ½ cup brown sugar
• 2 tbsp honey or maple syrup
• ¼ tsp salt
• ½ tsp vanilla extract

Optional Garnish:

• Extra whipped cream
• Whole pecans on top

Instructions

Step 1 — Make the Cream Filling

In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.

Gently fold in whipped cream until fully combined and light.

Spread this mixture evenly into the cooled pie crust.

Step 2 — Make the Pecan Topping

In a saucepan over medium heat, melt butter.

Add brown sugar, honey, and salt. Stir for 1–2 minutes until bubbly.

Stir in chopped pecans and cook for another 1 minute until glossy and coated.

Remove from heat and mix in vanilla. Let cool slightly (about 5 minutes).

Step 3 — Assemble the Pie

Spread warm (not hot) pecan mixture evenly over the cream layer.

Cover loosely and refrigerate for at least 4 hours, preferably overnight.

Step 4 — Serve

Slice with a sharp knife, wipe between cuts, and serve with extra whipped cream if desired.

Tips for Best Results

• Make sure your crust is fully cooled before adding filling.
• Don’t pour very hot pecans on the cream — let them cool slightly.
• For extra crunch, toast pecans lightly before cooking.
• Use full-fat cream cheese for best texture.

FAQs

1. Can I bake this pie?
No — this version is no-bake and sets in the fridge.

2. Can I use graham cracker crust?
Yes, it works beautifully with this filling.

3. Can I make this ahead of time?
Yes — it’s even better the next day.

4. Can I use walnuts instead of pecans?
Yes, but pecans are more traditional.

5. Is this pie very sweet?
It’s balanced — creamy, nutty, and just sweet enough.