Description
This Pecan Cream Pie is a dreamy twist on the classic pecan pie! With a creamy, fluffy filling, buttery pecans, and a graham cracker crust, it’s the perfect no-bake dessert for any occasion.
Ingredients
Scale
- For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 tablespoons sugar
- For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, chopped
- For the Topping:
- Whipped cream for garnish
- Pecan halves for garnish
- Caramel sauce for drizzle (optional)
Instructions
- In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge for at least 30 minutes to set.
- In a large bowl, beat the softened cream cheese with powdered sugar until smooth.
- Gently fold in the whipped cream and vanilla extract until well blended.
- Stir in the chopped pecans until evenly incorporated.
- Spoon the filling into the chilled crust, spreading it evenly.
- Refrigerate the pie for at least 4 hours, or overnight for best results.
- Before serving, garnish with dollops of whipped cream, pecan halves, and a drizzle of caramel sauce if desired.
Notes
Toast the pecans for extra flavor by baking them at 350°F for 8-10 minutes. This pie can be frozen for up to 1 month if wrapped tightly.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0 g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg