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What Is Pecan Cream Pie?
Pecan Cream Pie is a cool, creamy dessert that combines the familiar nutty crunch of pecans with a smooth, whipped filling. Unlike classic pecan pie, which is baked and has a sticky, caramel-like filling, pecan cream pie is light, fluffy, and chilled. It’s made with a graham cracker or traditional pie crust and filled with a sweet cream cheese and whipped topping mixture, then topped with toasted pecans and sometimes a drizzle of caramel for extra decadence.
Think of it as the love child of pecan pie and a no-bake cheesecake—and yes, it’s as delicious as it sounds.
Why You’ll Love This Pie
- No baking required – Perfect for hot days or busy holiday ovens.
- Easy to make ahead – Chill it overnight for best results.
- Great texture – Creamy, crunchy, and melt-in-your-mouth all at once.
- Versatile – Serve for Thanksgiving, Easter, or a casual weeknight treat.
Pecan Cream Pie Recipe
Ingredients:
- 1 9-inch pie crust (graham cracker, pastry, or shortbread—store-bought or homemade)
- 1 (8 oz) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple extract (optional but amazing)
- 1 (8 oz) tub whipped topping (like Cool Whip), thawed
- 1 1/2 cups chopped pecans, toasted
- Optional toppings: caramel sauce, whole pecans, whipped cream
Instructions:
- In a large mixing bowl, beat the cream cheese until smooth and fluffy.
- Add powdered sugar, vanilla extract, and maple extract (if using). Mix until well combined.
- Fold in the whipped topping gently until the mixture is smooth and airy.
- Stir in 1 cup of the toasted pecans.
- Spoon the filling into the prepared pie crust and smooth the top.
- Sprinkle the remaining ½ cup pecans over the top.
- Chill the pie for at least 4 hours, or overnight, until firm and set.
- Before serving, drizzle with caramel sauce and garnish with additional pecans or whipped cream if desired.
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