Description
This Pecan Cream Pie is a no-bake dessert with creamy whipped filling, caramelized pecans, and a buttery pie crust. A lighter twist on traditional pecan pie, perfect for holidays or summer gatherings. Keywords: pecan cream pie, creamy pecan pie, no bake pie, holiday dessert, whipped cream pie.
Ingredients
1 9-inch pie crust, baked and cooled
8 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1 cup heavy cream
1 cup pecans, chopped or halved
2 tbsp brown sugar
1 tbsp butter
Instructions
1. Bake the pie crust and let it cool completely.
2. In a large bowl, beat cream cheese with powdered sugar and vanilla until smooth.
3. In another bowl, whip heavy cream until stiff peaks form.
4. Gently fold whipped cream into the cream cheese mixture.
5. Spread filling into cooled pie crust and smooth the top.
6. Refrigerate the pie for at least 4 hours or overnight.
7. In a skillet, melt butter and brown sugar over medium heat.
8. Stir in pecans and cook until caramelized, about 3 minutes.
9. Let pecans cool on parchment paper.
10. Top chilled pie with caramelized pecans before serving.
Notes
This pie is best made a day ahead for perfect slicing.
Always toast pecans for a deeper flavor.
Keep leftovers chilled for the best texture.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake with stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 420
- Sugar: 15g
- Sodium: 140mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg