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Pecan Cream Pie
Rich, creamy, and filled with nutty crunch—this Pecan Cream Pie is a decadent twist on the classic pecan pie.
With a smooth cream cheese and whipped cream filling layered over a buttery crust and topped with toasted pecans,
it’s the kind of dessert that makes guests ask for seconds every single time.
Ingredients
- 1 unbaked 9-inch pie crust (pre-bake and cool if preferred)
- 1 cup heavy whipping cream
- 1/3 cup powdered sugar
- 16 oz cream cheese, softened
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, toasted and chopped (plus halves for topping)
- Optional: whipped cream for garnish
Instructions
- Prepare crust: If baking your pie crust, preheat oven to 375°F (190°C). Bake according to package or recipe directions until golden. Let cool completely.
- Whip cream: In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form. Set aside.
- Make cream filling: In another bowl, beat softened cream cheese, brown sugar, and vanilla until smooth and creamy.
- Combine: Gently fold whipped cream into the cream cheese mixture until fully combined.
- Add pecans: Stir in chopped toasted pecans, reserving some for garnish.
- Assemble pie: Spread the cream mixture evenly into the cooled pie crust. Smooth the top.
- Chill: Refrigerate for at least 3 hours, or until firm.
- Serve: Garnish with extra pecan halves and whipped cream if desired. Slice and enjoy!
Why This Recipe Works
- Whipped cream: Creates an airy, mousse-like texture in the filling.
- Cream cheese: Adds tang and structure for a stable pie base.
- Toasted pecans: Deepen the nutty flavor while adding crunch.
Expert Tips
- Toast pecans in a dry skillet for 5 minutes to maximize flavor.
- Make ahead: This pie tastes even better after chilling overnight.
- For a shortcut, use a graham cracker crust for a no-bake version.
Storage
- Refrigerate covered for up to 4 days.
- Do not freeze—the cream filling may separate.
Frequently Asked Questions
Can I make this with a store-bought crust? Yes, both baked and graham cracker crusts work great.
Can I use walnuts instead of pecans? Yes, though the classic flavor comes from pecans.
How do I prevent a soggy crust? Blind-bake the pie crust fully and let it cool before filling.
Estimated Nutrition
~420 kcal per slice (estimate).
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