Pecan Cream Pie is a delightful twist on the classic pecan pie, offering a light, creamy texture combined with the nutty crunch of pecans. This no-bake dessert is perfect for holidays, family gatherings, or whenever you crave something rich and indulgent. Unlike traditional pecan pies, this recipe does not rely heavily on corn syrup and baked filling but rather uses a luscious cream base that pairs beautifully with a buttery crust. It is an easy-to-make dessert that looks elegant and tastes divine, making it a showstopper on any table.
Ingredients
- 1 prepared pie crust (graham cracker or baked pastry shell)
- 1 cup pecans, chopped
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup cold milk
- Whipped topping, for garnish
- Whole pecans, for decoration
Instructions
- Prepare the crust by using a store-bought graham cracker crust or baking your own pastry shell. Allow it to cool completely before filling.
- In a medium bowl, beat cream cheese with powdered sugar until smooth. Add vanilla extract and mix until creamy. In a separate bowl, whip heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- In another bowl, whisk instant vanilla pudding with cold milk until thickened. Combine this pudding mixture with the cream cheese mixture until smooth and fluffy. Fold in chopped pecans. Spread evenly into the prepared crust, refrigerate for at least 4 hours or until set. Garnish with whipped topping and whole pecans before serving.
Servings
This recipe makes approximately 8 servings.
Nutritional Info (per serving, approx.)
- Calories: 420
- Fat: 29g
- Carbohydrates: 34g
- Protein: 6g
- Sugar: 22g
- Fiber: 2g
Notes
This pie is best served chilled and can be prepared a day in advance, which makes it perfect for parties. Use toasted pecans for a deeper, nuttier flavor. If you want a lighter option, you can substitute Greek yogurt for half of the cream cheese.
Tips
For a firmer filling, reduce the milk slightly when preparing the pudding mix. Always chill the pie long enough to set properly before slicing. Toast pecans on a baking sheet at 350°F for 5-7 minutes to enhance flavor. If you prefer extra creaminess, fold in an additional cup of whipped topping before spreading into the crust.
Health Benefits
Pecans are packed with healthy monounsaturated fats that support heart health. They are rich in antioxidants, fiber, and essential minerals like magnesium and zinc. Using real cream provides a good source of calcium, while cream cheese offers protein. Though indulgent, this dessert contains nutrient-dense nuts that provide long-lasting energy. Consuming pecans in moderation can also help lower cholesterol and promote healthy digestion.
Q & A
Q: Can I make this pie ahead of time?
A: Yes, this pie can be made up to 24 hours in advance and stored in the refrigerator.
Q: Can I freeze pecan cream pie?
A: Yes, it can be frozen for up to 2 months, but thaw it in the refrigerator overnight before serving for best texture.
Q: Can I use different pudding flavors?
A: Yes, vanilla is classic, but butterscotch or cheesecake pudding mix also works well for a flavor variation.
Q: How do I keep the crust from getting soggy?
A: Brush the crust lightly with melted chocolate before adding the filling to create a moisture barrier.
Q: Can I make it lighter?
A: Yes, you can use light cream cheese, low-fat milk, and sugar-free pudding to reduce calories.