Pecan Cream Pie

This fluffy Pecan Cream Pie is sheer decadence. It features a billowy vanilla cream cheesecake-like filling studded with toasted pecans all encased in a graham cracker crust. This pie can be served at holiday gatherings, family celebrations, and community potluck events.

Easy Pecan Cream Pie Recipe

Pecan pie is a classic dessert that’s associated with Southern cuisine. While the exact origin of pecan pie is not definitively known, it’s widely believed to have originated in the South with the earliest recorded history dating back to the early 19th century. The most commonly known version of pecan pie features a rich filling made from eggs, corn syrup, sugar, butter, and pecans. It’s a pie that has evolved over time, with variations emerging in different regions of the South. This Creamy Pecan Pie is yet another variation that has evolved in my kitchen over the years and it’s especially attractive to those who don’t care for the corn syrup filling in traditional pecan pie. It’s rich and sweet with a crunchy caramel pecan topping that’s certain to delight pie fans of all ages. How to make a simple no bake Pecan Cream Pie: (Scroll down for full printable recipe.)

• Toast Pecans – Preheat oven to 350°F. Spread pecan pieces in a single layer on a sheet pan. Toast in the oven for 6-8 minutes then set aside to cool.
• Make Crust – In a medium bowl toss together the graham cracker crumbs with the melted butter and granulated sugar.
• Transfer to Pan – Press firmly onto the bottom and 1 inch up the side of a 9-inch springform pan that’s been sprayed lightly with cooking spray.
• Oven – Bake the graham cracker crust for 8-12 minutes or just until lightly golden and set. Cool completely.
• Make the Filling – Using an electric mixer cream together cream cheese, sweetened condensed milk and vanilla. Whip on medium high speed for 2 minutes until smooth.
• Add 1 cup of the pecans. Mix by hand, then fold in the whipped topping.
• Add to Crust – Transfer the filling to the cooled crust. Spread evenly then cover and chill for 4-6 hours or overnight.
• Make Caramel Pecan Topping – Mix reserved pecans with the caramel. Spoon evenly on top of the pie. Decorate with additional whipped cream, along the edge, if desired.
• Return to the refrigerator to chill the pie until serving, then slice and serve.

How to Make the BEST Pecan Cream Pie Recipe

• Ingredients you’ll need to make homemade Pecan Cream Pie: Graham cracker crumbs, butter, granulated sugar, plain cream cheese, sweetened condensed milk, whipped topping, vanilla extract, chopped pecans and caramel ice cream topping.
• Kitchen tools you’ll need: One 9 inch springform pan, measuring cups and spoons, large bowl, stand mixer or hand mixer, sharp knife and cutting board or a nut chopper.
• When prepping the pecans it’s important to chop the pecans into small, uniform pieces for even distribution throughout the filling for the pie.
• For the longest shelf life, use the freshest of ingredients. Ensure that your ingredients, especially the pecans and cream cheese are fresh for the best flavor and texture..
• The topping for this pie is designed to be simple. I highly recommend using a caramel that’s on the thicker side. A caramel that’s on the thicker side is more apt to stay in place. It will naturally drip down the sides which is fine, and makes for an appetizing presentation.
• Bake the graham cracker crust until it’s set. Baking the crust before adding the creamy filling helps prevent it from becoming soggy and allows it to set. This also helps it to stay intact when slicing and serving. Make sure to fully pre-bake the crust until it’s lightly golden brown.
• Creamy Pecan Pie Variations: You could opt to replace half of the sweetened condensed milk with maple syrup or dark corn syrup.
• Refrigerate for Proper Setting: After assembling the pie, refrigerate it for at least 4 hours, or preferably overnight, to allow the filling to set completely.
• Serve Chilled: This pecan cream pie is best served chilled.
• Allow ample time for the pie to chill and set prior to slicing. At least 4-6 hours or overnight.
• Store Properly: Store any leftover pie in the refrigerator, covered with plastic wrap or aluminum foil, for up to 4 days. This helps maintain its freshness and prevents it from drying out.
• Get Creative with Toppings: While traditional pecan cream pie is delicious on its own, you can also get creative with toppings like garnishing with whipped cream, toffee bits or a sprinkle of cinnamon for added flavor and presentation.

More Easy Pie Recipes to Make

• Southern Buttermilk Pie is another iconic dessert that takes pantry ingredients to make.
• Chocolate Chess Pie is rich and simple to make.
• Chocolate Bourbon Pecan Pie is a decadent dessert for the holidays or any special occasion.
• Mile High Banana Cream Pie is proof that no skimpy pies are ever allowed in my kitchen.
• Salted Caramel Coconut Cream Pie is a cinch to make.
• Double Crust Blueberry Pie.
• My blue ribbon Sweet Potato Pie.
• Pineapple Pie from Crazy For Crust.

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Helpful Kitchen Items:

• Mixer
• Mixing Bowls
• Measuring Set
• 9 inch Springform Pan