Description
Pecan Cream Pie is a luscious, no-bake dessert featuring a buttery pecan crust filled with a smooth, creamy vanilla filling and topped with whipped cream and toasted pecans — the perfect twist on a classic pecan pie.
Ingredients
- For the Crust:
- 1 ½ cups finely chopped pecans
- 1 cup graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the Filling:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 cup cold milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (or 1 tub whipped topping)
- For the Topping:
- 1 cup whipped cream
- ½ cup chopped toasted pecans
- Caramel sauce, for drizzling (optional)
Instructions
- Make the Crust: In a medium bowl, mix chopped pecans, graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Chill in the refrigerator for 30 minutes to set.
- Prepare the Filling: In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
- In another bowl, whisk pudding mix with milk and vanilla extract for 2 minutes until thickened. Fold the pudding mixture into the cream cheese mixture until smooth.
- Fold in whipped cream until light and fluffy.
- Spread the filling evenly into the prepared crust and smooth the top with a spatula.
- Chill: Refrigerate the pie for at least 4 hours, or overnight, until firm and set.
- Topping: Before serving, top with whipped cream, toasted pecans, and a drizzle of caramel sauce if desired.
Notes
- For extra crunch, mix some chopped toasted pecans into the filling.
- This pie can be made a day ahead — it tastes even better after chilling overnight.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American