Ohhh, Pecan Cream Pie is a dream 😍 — creamy, nutty, lightly sweet, and perfect for holidays or any special dessert table.
Pecan Cream Pie Recipe
Ingredients (Serves 8)
Crust
- 1 (9-inch) pie crust, baked and cooled (homemade or store-bought)
Pecan Layer
- 1 cup chopped pecans
- 2 tbsp butter
- 2 tbsp brown sugar
- 1/4 tsp cinnamon (optional)
Cream Filling
- 1 (8 oz / 225 g) package cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, cold
Topping
- 1/2 cup chopped pecans (toasted, optional)
- Caramel drizzle (optional)
Instructions
1. Prepare the pecan layer
- Melt butter in a skillet over medium heat.
- Add pecans, brown sugar, and cinnamon.
- Cook 2–3 minutes until lightly caramelized.
- Remove from heat and let cool completely.
- Spread pecan mixture evenly in the cooled pie crust.
2. Make the cream filling
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla, beat until creamy.
- In a separate bowl, whip heavy cream to stiff peaks.
- Gently fold whipped cream into the cream cheese mixture.
3. Assemble the pie
- Spoon cream filling over the pecan layer.
- Smooth the top evenly.
4. Chill
- Refrigerate for at least 4 hours (overnight is best) until set.
5. Garnish & serve
- Top with chopped pecans and a drizzle of caramel if desired.
- Slice and serve chilled.
Tips
- Toasting pecans brings out extra flavor.
- For deeper flavor, add 1 tbsp maple syrup to the pecan layer.
- Use a graham cracker crust if you want a sweeter base.
If you’d like, I can also share a no-bake pecan cream pie or a southern-style pecan cream pie with chocolate drizzle. Just say the word 😄
