Pecan Cream Pie is a luscious and velvety dessert that combines the nutty crunch of pecans with a rich, creamy filling nestled in a buttery crust. This pie is a perfect twist on the traditional pecan pie, offering a lighter and creamier texture that melts in your mouth. With its smooth custard-like base and layers of toasted pecans, it delivers the perfect balance of sweetness and nuttiness. Whether served during holidays, family gatherings, or after a cozy dinner, this pie never fails to impress. Easy to make yet indulgently elegant, it’s a dessert that brings a delightful southern charm to any table.
Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup chopped pecans (lightly toasted)
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 ½ cups cold milk
- ½ cup brown sugar (lightly packed)
- 1 tablespoon unsalted butter
- ¼ teaspoon salt
- Whipped cream and whole pecans for garnish (optional)
Instructions
- Prepare the pecans by toasting them in a skillet over medium heat for 4–5 minutes until fragrant. Allow them to cool completely. In a small saucepan, combine brown sugar, butter, and salt, and stir until smooth. Let the mixture cool slightly before using.
- In a large mixing bowl, beat cream cheese until fluffy. Add powdered sugar and vanilla extract, and continue mixing until smooth. In another bowl, whisk together the pudding mix and cold milk until thickened. Fold the pudding mixture into the cream cheese mixture until well combined.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream mixture. Stir in half of the toasted pecans and pour the filling into the cooled pie crust. Drizzle the brown sugar-butter mixture over the top and swirl slightly for flavor. Sprinkle the remaining pecans on top. Chill for at least 4 hours or overnight before serving. Garnish with whipped cream and whole pecans if desired.
Servings
Serves 8 generous slices
Nutritional Info (per serving, approx.)
- Calories: 460
- Fat: 32g
- Saturated Fat: 14g
- Cholesterol: 90mg
- Carbohydrates: 36g
- Sugar: 25g
- Protein: 6g
- Fiber: 2g
- Sodium: 240mg
Notes
For the best flavor, always toast the pecans before adding them to the pie. This enhances their aroma and deepens their nutty taste. Using a homemade pie crust gives a richer flavor, but a store-bought one works just as well when you’re short on time. Always chill the pie long enough for the cream to set perfectly for clean slices.
Tips
- Chill your mixing bowl and beaters before whipping the cream—it helps it whip faster and stay firm.
- You can add a dash of maple syrup or bourbon to the filling for an extra flavor dimension.
- Make this pie a day ahead; it tastes even better after the flavors meld overnight.
- For a lighter version, replace cream cheese with Greek yogurt and use low-fat milk.
Health Benefits
While Pecan Cream Pie is an indulgent treat, pecans themselves offer notable health benefits. They’re rich in healthy monounsaturated fats that support heart health and help lower bad cholesterol. Pecans also contain antioxidants, fiber, magnesium, and vitamin E, which promote good digestion, brain function, and immune strength. Moderation is key, but a slice of this pie can satisfy your sweet tooth while still delivering some nutritional perks from these nutrient-dense nuts.
Q & A
Q: Can I make Pecan Cream Pie without baking?
A: Yes, this recipe is a no-bake version when you use a pre-baked crust and instant pudding mix. Just chill to set.
Q: How long does Pecan Cream Pie last in the refrigerator?
A: It stays fresh for up to 4–5 days when stored covered in the fridge.
Q: Can I freeze Pecan Cream Pie?
A: Yes, freeze it without toppings for up to 2 months, then thaw overnight in the refrigerator before serving.
Q: Can I use whipped topping instead of fresh whipped cream?
A: Absolutely. Whipped topping is a convenient alternative and holds up well, especially in warm weather.
Q: Why is my filling too soft?
A: Make sure the pudding mixture is thick before folding and that the pie is chilled long enough for proper setting.
