Creamy Pecan Cream Pie (Best Homemade Pecan Cream Pie)

Introduction

This creamy pecan pie is a rich, indulgent dessert featuring a buttery pie crust, a silky cream-cheese filling, and perfectly toasted pecans. It delivers a beautiful balance of sweetness and texture, making it ideal for holidays, family gatherings, or any time you want a no-fuss, crowd-pleasing dessert. Even beginner bakers can achieve perfect results with this recipe.

Why You’ll Love This Recipe

  • Easy, no-bake filling with simple ingredients
  • Silky, smooth cream cheese base with toasted pecans for crunch
  • Perfect for holidays, potlucks, or make-ahead entertaining
  • Not overly sweet compared to classic pecan pie
  • Customizable with different crusts or toppings
  • Stays beautifully set and slices cleanly
  • No special baking skills required
  • Light, airy texture thanks to homemade whipped cream

Ingredients

For the Pie Crust

  • 1 unbaked 9-inch pie crust (pre-baked and cooled if preferred)

For the Whipped Cream

  • 1 cup heavy whipping cream, cold
  • 1/3 cup powdered sugar

For the Filling

  • 16 oz cream cheese, softened
  • 1 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 to 1½ cups pecans, toasted and chopped
  • Pecan halves for garnish (optional)

For Serving (Optional)

  • Additional whipped cream

Directions

Step 1: Prepare the Pie Crust

If using a baked crust, preheat the oven to 375°F (190°C). Bake according to package or recipe instructions until lightly golden. Let the crust cool completely before filling.

Step 2: Make the Whipped Cream

In a chilled mixing bowl, beat the heavy cream and powdered sugar together until stiff peaks form. Set aside.

Step 3: Make the Cream Filling

In a separate bowl, beat the softened cream cheese, brown sugar, and vanilla extract until completely smooth and creamy with no lumps.

Step 4: Combine the Mixtures

Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix slowly to maintain the light, airy texture.

Step 5: Add the Pecans

Fold in the toasted, chopped pecans until evenly distributed. Save pecan halves for garnish.

Step 6: Assemble the Pie

Pour the filling into the cooled crust and smooth the top with a spatula. Add pecan halves on top if desired.

Step 7: Chill and Serve

Refrigerate the pie for at least 4 hours, or until fully set. Slice, garnish with whipped cream, and serve.

Tips for Best Results

  • Toasting the pecans enhances flavor and adds extra crunch.
  • Ensure the cream cheese is fully softened for a smooth filling.
  • Fold gently to avoid deflating the whipped cream.
  • Use a deep-dish crust if you prefer extra filling.
  • Chill the pie overnight for the best texture.
  • A stand mixer or hand mixer gives the smoothest results.
  • Do not skip cooling the crust before filling—it prevents melting.

Variations & Substitutions

  • Gluten-Free: Use a gluten-free pie crust.
  • Low-Sugar: Replace part of the brown sugar with a low-calorie brown sweetener.
  • No-Bake Option: Use a graham cracker or cookie crust instead of a baked crust.
  • Flavor Twist: Add cinnamon, maple extract, or bourbon to the filling.
  • Nut-Free: Replace pecans with toasted coconut flakes for similar texture.

Serving Suggestions

  • Serve with fresh whipped cream or vanilla ice cream.
  • Garnish with extra toasted pecans for presentation.
  • Perfect for Thanksgiving, Christmas, or fall gatherings.
  • Pair with hot coffee, chai latte, or warm apple cider.
  • Great as a make-ahead dessert for busy holidays.

Storage & Reheating

  • Refrigerator: Store covered for 3–4 days.
  • Freezer: Freeze tightly wrapped for up to 2 months. Thaw in the refrigerator overnight.
  • Reheating: Not recommended—this is a chilled dessert. Simply slice and serve cold.

Nutrition Information

Per Serving (1 slice, approx. 150g):

  • Calories: 510 kcal
  • Carbohydrates: 41g
  • Protein: 7g
  • Total Fat: 36g
    • Saturated Fat: 17g
    • Polyunsaturated Fat: 4g
    • Monounsaturated Fat: 12g
    • Trans Fat: 0g
  • Cholesterol: 95mg
  • Sodium: 260mg
  • Potassium: 155mg
  • Fiber: 2g
  • Sugar: 32g
  • Vitamin A: 820 IU
  • Vitamin C: 0.2mg
  • Calcium: 110mg
  • Iron: 0.9mg

Nutritional values are approximate and vary depending on specific ingredients used.

FAQ

Can I make this pie ahead of time?
Yes. This pie can be made 24 hours in advance and kept refrigerated until serving.

Can I use store-bought whipped topping instead of homemade?
Yes, but homemade whipped cream provides better flavor and texture.

Can I use light cream cheese?
You can, but the filling will be softer and less rich.

Do I need to bake the filling?
No. This is a no-bake filling that sets fully in the refrigerator.

How do I toast pecans?
Bake on a sheet pan at 350°F (175°C) for 6–8 minutes, stirring once, until fragrant.

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