Introduction

Pecan Cream Pie is a delightful twist on the traditional pecan pie. Instead of the dense, baked filling you might expect, this version features a creamy, no-bake filling that’s cool, light, and full of sweet pecan flavor. Perfect for holidays, special gatherings, or anytime you crave a dessert that’s rich yet refreshing, this pie combines the crunch of pecans with a smooth, luscious cream base.

Ingredients

• 1 (9-inch) pre-baked pie crust (homemade or store-bought)
• 1 cup chopped pecans (toasted for extra flavor)
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• ½ cup brown sugar
• 1 cup heavy cream
• 1 tablespoon cornstarch
• ¼ teaspoon salt
• Optional garnish: extra whipped topping and pecan halves

Instructions

1. Prepare the crust: Make sure your pie crust is baked and fully cooled before filling. You can use a traditional pastry crust or a graham cracker crust.
2. Toast the pecans: Spread chopped pecans on a baking sheet and toast in the oven at 350°F (175°C) for about 8 minutes, or until fragrant. Let cool.
3. Make the cream layer: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy. Gently fold in half of the whipped topping until fully combined. Spread this layer evenly in the pie crust.
4. Make the pecan layer: In a small saucepan, combine brown sugar, cornstarch, salt, and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and let it cool slightly.
5. Add pecans: Stir in the toasted pecans, then let the mixture cool completely to room temperature.
6. Assemble the pie: Spread the cooled pecan mixture over the cream layer. Top with the remaining whipped topping and garnish with pecan halves if desired.
7. Chill: Refrigerate for at least 3–4 hours, or until the pie is set and fully chilled.

Description

This Pecan Cream Pie offers a creamy, dreamy alternative to the traditional pecan pie. The cream cheese base adds richness without heaviness, while the toasted pecans deliver that irresistible nutty crunch. Each bite is cool, sweet, and nutty — a perfect dessert for anyone who loves pecans but prefers a lighter pie texture.

Tips

• Toasting is key: Toasting the pecans enhances their natural flavor and crunch. Don’t skip this step!
• Make ahead: This pie can be made a day in advance. The flavors meld beautifully overnight.
• Keep it cold: Serve chilled for the best texture and flavor.
• Crust options: Try a chocolate or cookie crust for a fun variation.
• Sweetness balance: If you prefer less sweetness, reduce the powdered sugar slightly.

Correction

Many recipes overmix the whipped topping into the cream layer, which can deflate the filling. Fold it gently to keep it light and airy. Also, be sure the pecan mixture is completely cooled before layering — adding it too soon can melt the cream layer.