Pecan Cream Pie

Here is a complete step-by-step recipe for a rich and creamy Pecan Cream Pie. This no-bake pie has a smooth, sweet filling with a toasted pecan crunch, all nestled in a buttery crust. It’s perfect for holidays or special occasions.

Pecan Cream Pie Recipe

Ingredients

For the crust:

• 1½ cups graham cracker crumbs (about 10–12 full crackers)

• ¼ cup granulated sugar

• 6 tablespoons melted butter

For the filling:

• 1 cup heavy whipping cream (cold)

• 1 package (8 ounces) cream cheese, softened

• ½ cup powdered sugar

• 1 teaspoon vanilla extract

• 1 cup chopped toasted pecans

• 1 cup whipped topping (such as Cool Whip) or additional whipped cream

Instructions

Step 1: Make the crust

1. In a medium bowl, combine graham cracker crumbs and sugar.

2. Add melted butter and mix until the texture resembles wet sand.

3. Press the mixture evenly into the bottom and up the sides of a 9-inch pie plate.

4. Refrigerate the crust for at least 30 minutes to set. You can also bake it at 175°C (350°F) for 8 minutes for a firmer crust, then let it cool completely.

Step 2: Toast the pecans

1. Spread chopped pecans on a baking sheet.

2. Toast in a preheated oven at 175°C (350°F) for 6 to 8 minutes, stirring once or twice.

3. Let them cool completely.

Step 3: Whip the cream

1. In a mixing bowl, beat the cold heavy cream with a hand mixer or stand mixer until stiff peaks form.

2. Set aside in the fridge while you prepare the rest of the filling.

Step 4: Make the cream cheese filling

1. In a separate bowl, beat the softened cream cheese until smooth.

2. Add powdered sugar and vanilla extract, and beat until fully combined and fluffy.

Step 5: Fold in the whipped cream and pecans

1. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.

2. Fold in the toasted pecans.

3. Finally, fold in the whipped topping if using, for added lightness.

Step 6: Fill and chill the pie

1. Spoon the pecan cream filling into the prepared crust.

2. Spread evenly with a spatula.

3. Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Step 7: Serve

1. Top with extra whipped cream and a few whole or chopped pecans if desired.

2. Slice and serve cold.

Storage

• Store in the refrigerator for up to 4 days.

• Not recommended for freezing, as the texture may change.