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Pecan Cream Pie

A delightful no-bake dessert featuring a creamy filling and crunchy toasted pecans, perfect for special occasions or satisfying your sweet tooth.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 slices
Course: Dessert, Pie
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
Filling
  • 8 oz cream cheese, softened Ensure it is at room temperature.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar (for whipping)
  • 1 1/2 cups chopped pecans, toasted Toast in a dry skillet for enhanced flavor.
  • 1 1/2 cups whipped topping
  • 1/4 to 1/2 cup chopped pecans (for garnish)

Method
 

Preparation
  1. In a bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until mixed well.
  2. Press this mixture into a 9-inch pie dish or springform pan. Freeze for 15 minutes.
  3. In another bowl, beat the softened cream cheese until it’s smooth. Add powdered sugar and vanilla, and beat again.
  4. In a cold bowl, whip the heavy cream with 1/4 cup sugar until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture.
  6. Fold in 1 1/2 cups of toasted pecans until they are evenly mixed.
  7. Spread the filling over the crust and smooth the top.
  8. Add the whipped topping evenly over the filling.
  9. Sprinkle 1/4 to 1/2 cup of chopped pecans on top.
  10. Chill the pie for at least 4 hours or overnight before serving.

Notes

Slice the Pecan Cream Pie into wedges and serve chilled. It pairs wonderfully with vanilla ice cream or more whipped topping. To store, keep covered in the refrigerator for 3 to 5 days. Make ahead by preparing 1-2 days prior and keeping well covered to maintain freshness.