Pecan Cream Pie is a luscious, no-bake dessert that brings together the rich, nutty flavor of pecans with a smooth, creamy filling. It’s a delightful twist on the classic pecan pie, with a lighter, mousse-like texture that makes it perfect for any occasion. This pie is simple to prepare and sure to be a hit with anyone who loves pecans!

Equipment:

9-inch pie dish
Medium mixing bowl
Electric mixer
Spatula
Saucepan
Whisk

Ingredients:

For the Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

For the Filling:

1 cup heavy whipping cream
1/2 cup powdered sugar
8 oz cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup chopped pecans (toasted for extra flavor)

For the Topping:

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Whole or chopped pecans for garnish

Instructions:

Prepare the Crust:
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish.
- Place the crust in the fridge to chill while you prepare the filling.
Make the Filling:
- In a separate bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture gently until fully incorporated.
- Stir in the chopped pecans, making sure they are evenly distributed throughout the filling.
Assemble the Pie:
- Pour the pecan cream filling into the prepared crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until the filling is firm.
Prepare the Topping:
- Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract together in a bowl until stiff peaks form.
Add the Topping:
- Spread or pipe the whipped cream topping over the chilled pie.
- Garnish with additional chopped or whole pecans on top.
Serve:
- Slice and enjoy your pecan cream pie chilled.

Tips:

Toasting Pecans: For enhanced flavor, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently.
Make Ahead: This pie can be made a day in advance and stored in the fridge until ready to serve.
Add a Drizzle: For extra indulgence, drizzle caramel or chocolate sauce over the top before serving.

Pecan Cream Pie is a delightful and creamy dessert that brings the sweet, nutty flavors of pecans to a light, mousse-like filling. This no-bake pie is the perfect ending to any meal, offering a rich yet refreshing treat that everyone will love. It’s a fantastic alternative to traditional pecan pie, especially during warmer months!

Pecan Cream Pie

Pecan Cream Pie is a luscious, no-bake dessert that brings together the rich, nutty flavor of pecans with a smooth, creamy filling. It's a delightful twist on the classic pecan pie, with a lighter, mousse-like texture that makes it perfect for any occasion. This pie is simple to prepare and sure to be a hit with anyone who loves pecans!

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Equipment

9-inch pie dish
Medium mixing bowl
Electric mixer
Spatula
Saucepan
Whisk

Ingredients

For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter melted
For the Filling:
1 cup heavy whipping cream
1/2 cup powdered sugar
8 oz cream cheese softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 cup chopped pecans toasted for extra flavor
For the Topping:
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Whole or chopped pecans for garnish

Instructions

Prepare the Crust:
In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the mixture evenly into the bottom and sides of a 9-inch pie dish.
Place the crust in the fridge to chill while you prepare the filling.
Make the Filling:
In a separate bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
Fold the whipped cream into the cream cheese mixture gently until fully incorporated.
Stir in the chopped pecans, making sure they are evenly distributed throughout the filling.
Assemble the Pie:
Pour the pecan cream filling into the prepared crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until the filling is firm.
Prepare the Topping:
Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract together in a bowl until stiff peaks form.
Add the Topping:
Spread or pipe the whipped cream topping over the chilled pie.
Garnish with additional chopped or whole pecans on top.
Serve:
Slice and enjoy your pecan cream pie chilled.