Pecan Cream Pie is an indulgent, no-bake dessert that combines the smooth richness of a cream cheese filling with the sweet crunch of a caramel-like pecan topping. It’s an elegant twist on classic pecan pie—less dense, more airy, and every bit as decadent. This is the kind of pie that shines on any dessert table, especially during the fall and holiday seasons.
At the base is a buttery graham cracker crust that comes together in minutes and provides a perfect contrast to the creamy filling. The center layer is a velvety blend of whipped topping, cream cheese, and vanilla—light, luscious, and just sweet enough. But what takes this pie over the top is the warm pecan topping, cooked until thick and glossy, then poured over the chilled filling to set into a chewy, nutty finish.
Each bite offers a luxurious mix of textures and flavors—from cool and creamy to crunchy and rich. It’s simple to prepare, with no baking required beyond a quick stovetop simmer for the topping. Once chilled, the layers come together beautifully, slicing cleanly and delivering flavor in every forkful.
Whether served as a holiday centerpiece or a weekend indulgence, Pecan Cream Pie is one of those desserts that feels like a special occasion all on its own.
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Servings: 8
Total Time: 3 hours 35 minutes
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 3 hours
Ingredients:
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container whipped topping, thawed
For the pecan topping:
- 1 cup brown sugar, packed
- 2 tablespoons cornstarch
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups chopped pecans
Instructions:
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