Quick Description
This Pecan Cream Pie is a dreamy no-bake dessert that combines a buttery pie crust, a fluffy cream cheese filling, and nutty pecan crunch. It’s creamy, nutty, and irresistibly indulgent, making it a perfect pie for the holidays, summer gatherings, or any time you want an easy yet
impressive dessert.
Servings & Timing
Servings: 8–10 slices
Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: ~4 hours 20 minutes
Ingredients List
For the Pie Crust
1 pre-baked 9-inch pie crust (homemade or store-bought)
For the Cream Filling
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon butter extract (optional, adds richness)
1 ½ cups heavy whipping cream, whipped stiff
1 cup chopped pecans (toasted for extra flavor)
For Topping
½ cup chopped pecans
Whipped cream (optional, for garnish)
Instructions
Prepare Crust: Bake pie crust until golden and let cool completely. (Shortcut: Use ready-made crust or graham cracker crust.)
Make Filling Base: In a large bowl, beat softened cream cheese, powdered sugar, vanilla, and butter extract until smooth and fluffy.
Whip Cream: In a separate bowl, whip heavy cream until stiff peaks form.
Combine: Gently fold whipped cream into cream cheese mixture until well blended. Fold in chopped pecans.
Fill Crust: Spread mixture evenly into cooled pie crust.
Chill: Refrigerate at least 4 hours (overnight preferred) until firm.
Finish: Top with extra pecans before serving. Add whipped cream if desired.
Additional Notes
Toasting pecans enhances flavor and crunch.
Can substitute graham cracker crust for a sweeter variation.
Keeps well in fridge up to 4 days.
Dietary Info
Vegetarian-Friendly
High-Calorie / Energy-Dense (but worth it for special occasions!)
Gluten-Free Option (use GF pie crust)
Brief Introduction
Cream pies are a Southern specialty — think coconut cream pie, banana cream pie, and chocolate cream pie. This pecan version is a twist that brings nutty flavor to the forefront. Instead of the traditional baked pecan pie (gooey, rich, and caramel-like), this pie is light, fluffy, and creamy while still showcasing pecans as the star.
It’s the kind of pie that feels rich but refreshing, making it ideal for summer gatherings, Thanksgiving dinners, or potlucks.
Step-by-Step Cooking Guide (Narrative Expansion)
Step 1: The Crust
A flaky pie crust gives structure. You can use traditional pastry, a graham cracker base, or even Oreo crust for fun twists.
Step 2: The Cream Cheese Mixture
Cream cheese gives tangy richness, powdered sugar sweetens, and vanilla adds warmth. Butter extract (optional) gives that pecan pie flavor boost.
Step 3: Whipped Cream Lightness
Folding whipped cream into the base keeps filling airy and mousse-like.
Step 4: Pecans
The crunch balances the creaminess. Toast them for depth of flavor.
Step 5: Chilling
Patience pays off — chilling lets the pie set firmly so slices cut cleanly.
Ingredient Details & Substitutions
Cream Cheese: Full-fat gives best structure, but light works too.
Powdered Sugar: Can sub with honey or maple syrup (adjust consistency).
Heavy Cream: Coconut cream works for dairy-free.
Pecans: Swap with walnuts, hazelnuts, or almonds.
Recipe Variations & Serving Suggestions
Chocolate Pecan Cream Pie – Add cocoa powder or melted chocolate.
Maple Pecan Cream Pie – Swap some sugar for maple syrup.
Caramel Pecan Cream Pie – Drizzle caramel sauce before serving.
Mini Pecan Cream Pies – Make in mini tart shells.
Frozen Pecan Cream Pie – Chill in freezer for ice-cream-like texture.
Storage & Make-Ahead
Best chilled overnight for flavor development.
Store in fridge up to 4 days.
Freeze up to 2 months — thaw in fridge before serving.
FAQs
Q1: Can I use Cool Whip instead of whipped cream?
Yes, about 8 oz works as a shortcut.
Q2: Can I make this ahead of time?
Yes, in fact it’s best after chilling overnight.
Q3: Can I use pre-made pecan pie crust?
Yes — that boosts nutty flavor.
Q4: Do I need to bake this pie?
No baking required (other than crust).
Optional Personal Story
This pie reminds me of summers at my grandmother’s house in Georgia. She’d always have a cream pie in the fridge — banana, coconut, or pecan. The pecan cream version was my favorite, because it felt like pecan pie but lighter, almost like a cloud with crunch.
