If you’re searching for a dessert that combines a dreamy, silky texture with the rich, nutty crunch of pecans, this Pecan Cream Pie Recipe will quickly become your new favorite. It’s a no-bake delight that balances a luscious cream cheese filling with toasted pecans swirled in a sweet, buttery glaze, all nestled in a perfectly crisp pie crust. Whether you’re serving it at a family gathering, holiday feast, or simply craving something cozy and indulgent, this pie covers all the bases with elegance and ease.
Ingredients You’ll Need
Gathering simple ingredients makes this pie easier than you might think, yet each one plays a crucial role in delivering that perfect blend of flavor and texture. From the creamy richness of cream cheese to the satisfying crunch of toasted pecans, these components come together to create a beautifully balanced dessert.
- 1 9-inch baked pie crust: Provides a sturdy, buttery base to hold all the creamy and crunchy goodness.
- 1 cup heavy whipping cream, cold: Whipped to stiff peaks for a light, airy filling that’s melt-in-your-mouth.
- 8 ounces cream cheese, softened: Adds smoothness and a slight tang that cuts through the sweetness.
- 1/2 cup powdered sugar: Sweetens the filling gently without any graininess.
- 1 teaspoon vanilla extract: Infuses the filling with warm, aromatic notes that complement the pecans.
- 1 cup chopped pecans, toasted: Brings a deep, nutty flavor and crunchy texture that make the pie truly special.
- 1/3 cup brown sugar: Creates a rich caramel essence when cooked with butter.
- 2 tablespoons unsalted butter: Adds creaminess and carries the flavor of the brown sugar and pecans beautifully.
- 2 tablespoons heavy cream: Helps meld the buttery sugar mixture into a smooth topping.
- Pinch of salt: Balances the sweetness and enhances the overall depth of flavor.
How to Make Pecan Cream Pie Recipe
Step 1: Prepare the Pecan Topping
Start by gently cooking the brown sugar, butter, heavy cream, and a pinch of salt in a small saucepan over medium heat. Stir continuously until it becomes smooth and slightly thickened, around 2 to 3 minutes. Then, fold in your toasted chopped pecans, setting this luscious mixture aside to cool while you prepare the filling.
Step 2: Make the Cream Cheese Filling
In a large bowl, beat the softened cream cheese until it’s silky and completely smooth. Add in powdered sugar and vanilla extract, and continue beating until everything is well combined and creamy. This creates the satisfying base for your pie that’s both tangy and sweet.
Step 3: Whip the Heavy Cream
Take the cold heavy whipping cream and whip it in a separate bowl until stiff peaks form—this means the cream will hold firm but still be fluffy. This step is key for adding lightness and airiness to the filling, transforming it from dense to delightfully fluffy.
Step 4: Fold and Assemble
Gently fold the whipped cream into your cream cheese mixture until fully combined but still light and fluffy. Pour this creamy filling evenly into the baked pie crust. Once the filling is settled, spread the cooled pecan topping evenly over the surface with care to keep all those crunchy, caramel-coated nuts intact.
Step 5: Chill and Set
Refrigerate your pie for at least 4 hours so the filling can firm up and the flavors meld perfectly. This step makes slicing neater and enhances the overall experience with a cool, creamy texture that contrasts so beautifully with the crunchy pecan layer.
How to Serve Pecan Cream Pie Recipe
Garnishes
Keep it simple and elegant by adding a few whole toasted pecans on top or a light dusting of powdered sugar to enhance its visual appeal. For an extra touch, a drizzle of caramel sauce or a dollop of freshly whipped cream complements the pie’s rich flavors like a dream.
Side Dishes
This pie pairs wonderfully with a scoop of vanilla bean ice cream or a cup of strong coffee to balance the sweetness. You might also enjoy it alongside fresh berries or a small serving of lightly sweetened whipped cream for a refreshing contrast.
Creative Ways to Present
Try serving this pie in individual mini tart pans for a fun twist at parties, or create a layered trifle version by breaking up the crust and layering it with the cream filling and pecan topping in parfait glasses. Either way, it’s sure to impress your guests and become the star of your dessert table.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pie covered tightly with plastic wrap or in an airtight container in the fridge. It will stay fresh for up to 3 days without losing any of its creamy texture or nutty flavor.
Freezing
This pecan cream pie is best enjoyed fresh or refrigerated. Freezing is not recommended since the cream filling can separate and the crust might become soggy upon thawing, which affects the delightful texture.
Reheating
Because this pie is served chilled, reheating is unnecessary. Simply slice and serve straight from the refrigerator for the perfect creamy-cold bite every time.
FAQs
Can I use a store-bought pie crust for this recipe?
Absolutely! Using a pre-baked store-bought crust is a convenient shortcut that works perfectly with this Pecan Cream Pie Recipe. Just make sure it’s fully baked and cooled before adding your filling.
How do I toast pecans properly?
Toast pecans by spreading them in a single layer on a baking sheet and placing them in a 350°F oven for about 5 to 7 minutes until fragrant and lightly browned. Keep a close eye to prevent burning and stir once halfway through for even toasting.
Can I make this pie vegan or dairy-free?
This recipe relies heavily on cream cheese and heavy cream for its signature texture and flavor. For a vegan version, you could experiment with dairy-free cream cheese substitutes and coconut cream, but keep in mind the texture and taste will differ from the original Pecan Cream Pie Recipe.
Is it possible to prepare this pie a day ahead?
Yes! In fact, making it a day in advance is a great way to allow the flavors to meld beautifully. Just cover and refrigerate until ready to serve.
How should I cut the pie to get neat slices?
Use a sharp knife warmed under hot water and wiped dry before slicing. This will help you create clean cuts through the creamy filling and crunchy pecan topping without sticking or tearing.
Final Thoughts
This Pecan Cream Pie Recipe is truly a crowd-pleaser that brings all the comfort and indulgence of a classic pecan pie with a refreshing creamy twist. I can’t recommend it enough for those moments when you want to impress without spending hours in the kitchen. Give it a try and watch it become a beloved staple on your dessert roster!
Print
Pecan Cream Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This luscious Pecan Cream Pie combines a rich, creamy filling with toasted pecans in a buttery baked pie crust. The velvety cream cheese and whipped heavy cream base provides a light yet indulgent texture, while the sweet pecan topping adds a delightful crunch. Perfect for holiday gatherings or any occasion when you want a no-bake, impressive dessert.
Ingredients
Pie Crust
- 1 9-inch baked pie crust
Cream Filling
- 1 cup heavy whipping cream, cold
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Pecan Topping
- 1 cup chopped pecans, toasted
- 1/3 cup brown sugar
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- Pinch of salt
Instructions
- Prepare the pecan topping: In a small saucepan over medium heat, combine the brown sugar, butter, heavy cream, and a pinch of salt. Cook while stirring continuously until the mixture becomes smooth and slightly thickened, about 2 to 3 minutes. Remove from heat and stir in the toasted chopped pecans. Set aside to cool completely, allowing the topping to thicken further.
- Make the cream filling: In a large bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer. Add the powdered sugar and vanilla extract, then continue beating until fully combined and the mixture is silky.
- Whip the heavy cream: In a separate chilled bowl, whip the cold heavy whipping cream until stiff peaks form. This means when you lift the beaters, the cream holds firm peaks without collapsing.
- Fold whipped cream into cream cheese mixture: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this carefully to maintain the light and fluffy texture without deflating the whipped cream.
- Assemble the pie: Spread the cream filling evenly into the baked pie crust, smoothing the top gently. Then spoon the cooled pecan topping over the cream layer and spread it out evenly for full coverage.
- Chill the pie: Refrigerate the assembled pie for at least 4 hours to allow it to fully set and develop flavors. Once set, slice and serve chilled for best results.
Notes
- Toast the pecans before chopping to enhance their flavor and crunch.
- This pie can be prepared a day in advance and stored covered in the refrigerator to save time.
- Use a chilled bowl and beaters when whipping cream to achieve stiffer peaks faster.
- For easiest slicing, use a hot, wet knife and wipe between slices.
