This Pecan Cream Pie is a no-bake, velvety dream! Imagine a buttery, flaky crust filled with a smooth, nutty pecan cream filling that’s light, sweet, and irresistibly rich. It’s an easy dessert that delivers big flavor without needing to turn on the oven — perfect for Thanksgiving, Christmas, or Sunday supper.
Ingredients
For the Crust:
- 1 (9-inch) pre-baked pie crust (homemade or store-bought)
For the Filling:
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 cup heavy cream (optional for extra fluffiness)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans, toasted
- ½ teaspoon cinnamon (optional, for warmth)
For the Topping:
- ¼ cup chopped toasted pecans
- Pinch of cinnamon or nutmeg (optional)
Instructions
- Prepare the Crust
Bake and cool your pie crust completely if using a homemade or refrigerated crust. Set aside. - Toast the Pecans
In a dry skillet over medium heat, toast chopped pecans for 3–5 minutes until fragrant. Allow them to cool. - Make the Filling
In a large bowl, beat the softened cream cheese with powdered sugar until smooth and creamy.
Add vanilla extract and mix well.
Fold in whipped topping (and whipped cream if using) until the mixture is light and fluffy. - Add Pecans
Stir in 1 cup of the cooled toasted pecans. Sprinkle in cinnamon if desired. - Assemble the Pie
Spoon the filling into the cooled pie crust, smoothing the top evenly.
Sprinkle with remaining ¼ cup pecans. - Chill
Refrigerate for at least 4 hours (or overnight) until firm and set.
Storage
Store in the refrigerator, covered, for up to 4 days.
For longer storage, freeze up to 2 months — just thaw in the fridge before serving.
Why You’ll Love It
- No baking required for the filling
- Creamy, nutty, and perfectly sweet
- Ideal for make-ahead entertaining
FAQ
Q: Can I make this pie ahead of time?
Yes — it’s best when made a day ahead to allow the flavors to meld.
Q: Can I use homemade whipped cream instead of Cool Whip?
Absolutely! Just whip 1½ cups heavy cream with 3 tablespoons powdered sugar until stiff peaks form.
Q: Can I use graham cracker crust instead?
Yes! It gives a slightly sweeter, crunchier contrast that pairs beautifully with the creamy filling.
Conclusion
This Pecan Cream Pie is everything you love about Southern desserts — indulgent, smooth, and loaded with toasted pecans. It’s a foolproof recipe that will wow your guests and quickly become a holiday staple.
