This pie takes everything you love about traditional pecan pie — the toasted nuts, the sweet richness — and lightens it up with a silky whipped cream and cream cheese filling. It’s an irresistible no-bake (or semi-bake) dessert perfect for holidays, Sunday dinners, or any time you want a show-stopping dessert that looks fancy but is secretly easy.
PECAN CREAM PIE RECIPE
Prep Time:
25 minutes
Chill Time:
4 hours (or overnight)
Total Time:
4 hours 25 minutes
Servings:
8–10 slices
Why You’ll Love This Recipe
Creamy meets crunchy: The luscious, custard-like filling pairs perfectly with buttery toasted pecans.
No corn syrup required: Unlike traditional pecan pie, this one gets its sweetness from brown sugar, vanilla, and whipped cream.
Light and fluffy: Whipped cream and cream cheese make this pie smooth and airy instead of sticky and heavy.
Make ahead: Perfect for holidays or parties since it needs time to chill.
This pie tastes like a southern dream — think pralines, whipped cream, and caramel all rolled into one perfect bite.
Ingredients
For the Pie Crust:
- 1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
(You can also use a store-bought 9-inch graham cracker crust or pre-baked pie shell.)
For the Pecan Cream Filling:
- 1 (8 oz / 225 g) block cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (3.4 oz / 96 g) box instant vanilla pudding mix
- 1 cup whole milk
- 1 cup heavy whipping cream (whipped to stiff peaks)
- 1 cup finely chopped pecans, toasted
For the Whipped Cream Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For Garnish:
- ½ cup chopped or halved pecans, toasted
- Optional drizzle of caramel sauce or maple syrup
Toasting the Pecans
To bring out the pecans’ nutty, buttery flavor:
- Preheat your oven to 350°F (175°C).
- Spread the pecans evenly on a baking sheet.
- Toast for 6–8 minutes, stirring once halfway through, until fragrant and lightly browned.
- Let cool completely before adding to the filling.
Step-by-Step Instructions
Step 1: Prepare the Crust
If making your own crust:
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Stir until the crumbs are evenly coated and look like wet sand.
- Press firmly into the bottom and sides of a 9-inch pie dish using the back of a spoon or flat-bottomed cup.
- Bake at 350°F (175°C) for 8 minutes or until lightly golden.
- Remove from oven and cool completely before adding filling.
(For a true no-bake version, just chill the crust for 30 minutes instead of baking.)
Step 2: Make the Creamy Base
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and fluffy — about 2–3 minutes.
Add powdered sugar and vanilla extract, then continue beating until fully combined. The mixture should be silky and slightly thick.
Step 3: Prepare the Pudding Layer
In a separate bowl, whisk together the instant vanilla pudding mix and milk until smooth and slightly thickened (about 2 minutes).
Let the pudding sit for 5 minutes to firm up a bit.
Step 4: Combine the Mixtures
Add the pudding mixture to the cream cheese mixture. Beat on low speed until smooth and creamy.
Fold in whipped cream (1 cup, already whipped to stiff peaks) and 1 cup toasted chopped pecans using a spatula.
Be gentle while folding — you want to keep the mixture light and fluffy.
Step 5: Fill the Pie Crust
Spoon the pecan cream filling into the cooled pie crust. Smooth the top with a spatula, creating soft swirls for a rustic look.
Step 6: Chill Until Set
Cover the pie loosely with plastic wrap or foil and refrigerate for at least 4 hours (or overnight).
This step is crucial — it allows the filling to set and the flavors to meld beautifully.
Step 7: Make the Whipped Cream Topping
In a chilled bowl, beat 1 cup heavy cream, powdered sugar, and vanilla until stiff peaks form.
Spread or pipe the whipped cream over the chilled pie.
Step 8: Garnish & Serve
Top with toasted pecans and an optional drizzle of caramel sauce, maple syrup, or even a sprinkle of sea salt for a modern twist.
Slice and serve chilled.
Storage & Make-Ahead Tips
- Refrigerate: Keep covered in the refrigerator for up to 4 days.
- Freeze: You can freeze the pie (without whipped cream topping) for up to 2 months. Thaw overnight in the fridge before serving.
- Make Ahead: Prepare up to 24 hours in advance — it actually tastes even better the next day!
Expert Tips
- Soften your cream cheese properly. Cold cream cheese makes your filling lumpy. Let it sit at room temperature for at least 30 minutes.
- Use toasted pecans. Raw pecans don’t bring the same depth — toasting enhances the flavor and crunch.
- Chill long enough. This pie needs time to firm up, so don’t rush the chill step.
- Use real whipped cream. It makes the pie taste fresher and lighter than frozen topping.
- Add a flavor boost. A splash of bourbon, rum, or maple extract in the filling gives it a gourmet touch.
Variations
- Chocolate Pecan Cream Pie: Add ¼ cup melted chocolate to the cream cheese mixture.
- Maple Pecan Cream Pie: Replace the vanilla extract with maple extract and drizzle with maple syrup.
- Caramel Pecan Pie: Swirl in caramel sauce before chilling.
- Mini Pecan Cream Pies: Make individual pies using mini tart shells for parties.
- Bourbon Pecan Cream Pie: Add 1 tablespoon bourbon to the pudding layer for a rich Southern twist.
Nutrition (Per Slice, 1/10 of pie)
(approximate values)
- Calories: 410
- Fat: 31 g
- Saturated Fat: 13 g
- Carbohydrates: 29 g
- Protein: 5 g
- Fiber: 2 g
- Sugar: 21 g
SEO Keywords
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Final Thoughts
This Pecan Cream Pie is a true Southern-inspired masterpiece — creamy, cool, nutty, and utterly luxurious. Every bite melts in your mouth, balancing the rich cream cheese filling with the buttery crunch of toasted pecans.
It’s elegant enough for special occasions, yet simple enough to make any time you crave something sweet and comforting. One slice, and you’ll see why it’s often called the dreamiest pecan pie ever made! 
