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!
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.
Notes
Slice and enjoy your pecan cream pie chilled.
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