Pecan Cream Pie

Pecan cream pie is a cold, creamy dessert made with a buttery pecan crust and a fluffy cream cheese filling packed with toasted pecans. It's the perfect warm-weather alternative to traditional pecan pie, delivering plenty of pecan flavor in every chilled slice.

Course Dessert, Pie

Cuisine American, Southern

Keyword chilled pecan pie, cream cheese pecan pie, pecan cream pie, pecan dessert, pecan pie alternative, summer pie recipe, toasted pecan pie

Prep Time 25

Cook Time 12

Chilling 8

Total Time 8 37

Servings to 10 slices

Calories 515kcal

Author Cathy Pollak

Equipment

9-inch pie plate Holds the crust and filling while creating the classic pie shape.
mixing bowls One for the cream cheese mixture and one for the whipping cream.
Stand Mixer or hand mixer. For a smooth filling and properly whipped cream.
rubber spatula For gently folding the whipped cream into the filling without deflating it.
baking sheet Useful for toasting the pecans.
piping bag with large star tip (optional) If you want to a pipe whipped cream onto the finished pie.

Ingredients

Pecan Crust:

1 cup (110 g) finely chopped pecans
½ cup (60 g) graham cracker crumbs
½ cup (60 g) vanilla wafer crumbs
3 tbsps (38 g) granulated sugar
½ tsp (1 g) ground cinnamon
6 tbsps (85 g) unsalted butter melted

Pecan Cream Filling:

1½ cups (165 g) toasted chopped pecans
8 oz (226 g) full-fat cream cheese softened
½ cup confectioners' sugar
1 tsp (5 ml) vanilla extract
1 cup (240 ml) heavy whipping cream
¼ cup (60 g) packed light brown sugar

Optional Toppings:

sweetened whipped cream
chopped pecans
caramel sauce

Instructions

Preheat the oven to 350°F (175°C). In a medium bowl, combine the chopped pecans, graham cracker crumbs, vanilla wafer crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 to 12 minutes, or until lightly golden and fragrant. Set the crust aside to cool completely.
1 cup (110 g) finely chopped pecans, ½ cup (60 g) graham cracker crumbs, ½ cup (60 g) vanilla wafer , 3 tbsps (38 g) granulated sugar, ½ tsp (1 g) ground cinnamon, 6 tbsps (85 g) unsalted butter
Once the crust comes out of the oven, spread the pecans on a small baking sheet and toast them in the 350°F (175°C) oven for 5 to 7 minutes, or until fragrant. Let them cool completely, then roughly chop. Toasting deepens the pecan flavor and helps the nuts remain distinct throughout the filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the confectioners' sugar and vanilla extract and mix until fully incorporated.
1½ cups (165 g) toasted chopped pecans, 8 oz (226 g) full-fat cream cheese, ½ cup confectioners' sugar, 1 tsp (5 ml) vanilla extract
In a separate bowl, whip the heavy cream and brown sugar to stiff peaks. The whipped cream gives the filling its light texture and helps it hold its shape once chilled. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Folding preserves the air in the whipped cream, creating a lighter pecan cream filling. Fold in the toasted pecans, reserving a small handful for garnish. Distributing the pecans throughout the filling makes sure there is pecan flavor in every bite.
1 cup (240 ml) heavy whipping cream, ¼ cup (60 g) packed light brown sugar
Spoon the pecan cream filling into the cooled pecan crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight. The extended chill time allows the filling to firm up for slicing and gives the flavors time to develop. Before serving, top with whipped cream, the reserved pecans, and a drizzle of caramel if desired.
sweetened whipped cream, chopped pecans, caramel sauce

Notes

Toast the pecans before adding them to the filling. Toasting intensifies their flavor and prevents them from tasting muted once chilled.
Allow the crust to cool completely before adding the filling. A warm crust can soften the filling and affect the final texture.
For the best slices, chill the pie overnight.
Store covered in the refrigerator for up to 4 days.
The assembled pie is not recommended for freezing, as the texture of the filling can change after thawing.

If you’re making this pecan cream pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition