🥧 Pecan Cream Pie Recipe
Ingredients
For the crust (you can also use a ready-made graham cracker crust):
1 ½ cups (150g) graham cracker crumbs (or digestive biscuits)
⅓ cup (70g) sugar
½ cup (115g) unsalted butter, melted
For the filling
1 cup (240ml) heavy cream (cold)
8 oz (225g) cream cheese, softened
1 cup (120g) powdered sugar
1 cup (240ml) sweetened condensed milk
1 tsp vanilla extract
1 cup (120g) pecans, toasted and chopped
For topping
½ cup (120ml) heavy cream, whipped (optional)
Extra pecans (halves or chopped, for garnish)
Caramel drizzle (optional but recommended)
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Instructions
1. Prepare crust
1. Mix graham cracker crumbs, sugar, and melted butter in a bowl until combined.
2. Press mixture firmly into the bottom and sides of a 9-inch pie dish.
3. Bake at 175°C (350°F) for 8–10 minutes. Let cool completely before filling.
(If using a store-bought crust, skip this step.)
2. Toast pecans
Spread pecans on a baking sheet and toast at 175°C (350°F) for 6–8 minutes until fragrant. Let cool, then chop.
3. Make cream filling
1. In a large bowl, whip cold heavy cream to stiff peaks. Set aside.
2. In another bowl, beat softened cream cheese until smooth.
3. Add powdered sugar, condensed milk, and vanilla extract. Beat until creamy.
4. Fold whipped cream gently into the cream cheese mixture until combined.
5. Stir in toasted chopped pecans.
4. Assemble pie
Pour filling into cooled crust and smooth the top.
Cover with plastic wrap and refrigerate for at least 4 hours (overnight is best) until set.
5. Garnish & serve
Before serving, top with whipped cream, pecan halves, and a drizzle of caramel sauce.
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🌟 Tips & Variations
Chocolate twist: Add ½ cup mini chocolate chips to the filling.
Bourbon pecan cream pie: Add 1 tbsp bourbon to the filling for depth of flavor.
Crunchy topping: Sprinkle crushed toffee bits or caramelized pecans on top.
Shortcut: Use a ready-made crust and skip baking for a completely no-bake pie.
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❓ FAQs about Pecan Cream Pie
Q1: What’s the difference between pecan cream pie and classic pecan pie?
Classic pecan pie is baked with a gooey, caramel-like filling made from corn syrup and eggs.
Pecan cream pie is no-bake (except the crust), with a creamy cheesecake-style filling and chopped pecans.
Q2: Can I make pecan cream pie ahead of time?
Yes! It actually tastes better after chilling overnight. You can make it 1–2 days in advance.
Q3: How do I keep the filling from being runny?
Whip the cream to stiff peaks before folding.
Chill at least 4 hours (preferably overnight).
Don’t over-mix after folding in whipped cream.
Q4: Can I use Cool Whip instead of whipped cream?
Yes, use 8 oz (225g) Cool Whip in place of whipped heavy cream. It will set firmer and slightly sweeter.
Q5: Can I freeze pecan cream pie?
Yes. Wrap tightly and freeze up to 2 months. Thaw in fridge before serving (do not thaw at room temp or it may weep).
Q6: Can I use a traditional pastry crust instead of graham cracker?
Yes. Blind bake a 9-inch pastry shell until golden, cool, then fill with pecan cream mixture.
Q7: How long does it last in the fridge?
Up to 4 days, covered. After that, the crust may soft bake.