Why You’ll Love This Recipe
This pie strikes the perfect balance between rich and airy. The creamy pecan filling is sweet but not overpowering, while the whipped cream topping adds a cool contrast. It’s a make-ahead dessert that tastes even better the next day, and it’s easy to prepare with simple pantry ingredients. You’ll love that it delivers all the cozy warmth of a pecan pie but with a lighter, melt-in-your-mouth texture.
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Pecan Cream Pie – A Southern Classic with a Silky Twist
- Total Time: 4 hrs 30 mins (including chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
Pecan Cream Pie is a rich, velvety dessert featuring a creamy vanilla-caramel filling loaded with toasted pecans, all nestled in a buttery pie crust and topped with whipped cream. It’s a smooth twist on the classic pecan pie — without the corn syrup!
Ingredients
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup chopped pecans, toasted
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup brown sugar, packed
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 cup milk
- 1 tsp vanilla extract
- 1 tbsp butter, melted
- 1 ½ cups whipped topping or homemade whipped cream
- Extra pecans, for garnish
Instructions
- Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until fragrant. Set aside to cool.
- In a mixing bowl, beat cream cheese until smooth. Add brown sugar and melted butter; mix until creamy.
- Whisk in pudding mix, milk, and vanilla extract until smooth and slightly thickened.
- Fold in whipped cream and toasted pecans, reserving a few for garnish.
- Spoon mixture into the pre-baked pie crust and smooth the top.
- Refrigerate for at least 4 hours, or until set and firm.
- Top with additional whipped cream and reserved pecans before serving.
Notes
- For extra depth of flavor, add a splash of bourbon to the filling.
- Use a graham cracker crust instead of a pastry crust for a lighter twist.
- Keep the pie refrigerated until ready to serve — it’s best served chilled.
- Prep Time: 20 mins
- Cook Time: 10 mins (for toasting pecans and crust)
- Category: Dessert
- Method: No-Bake / Chilled
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pie crust: A pre-baked pie crust provides a crisp base for the creamy filling. You can use homemade or store-bought—just make sure it’s fully cooled before adding the filling.
Pecans: Toasted pecans bring out a deep, nutty flavor and add the perfect crunch to every bite. Chopped pecans work best for even distribution in the filling.
Heavy cream: The backbone of the creamy filling and topping, heavy cream creates that silky, luscious texture. Whipping it adds lightness and body.
Cream cheese: Softened cream cheese gives the filling a smooth, slightly tangy depth that complements the sweet pecans.
Brown sugar: Adds warmth and a caramel-like sweetness that blends beautifully with the nuttiness of the pecans.
Powdered sugar: Used in the whipped topping for a delicate sweetness and smooth texture.
Vanilla extract: Enhances every flavor and ties the cream and pecans together with its gentle aroma.
Cornstarch: Helps the filling set without making it heavy or dense, ensuring the perfect creamy consistency.
Butter: A touch of butter adds richness and helps bring the filling together, giving it that homemade taste.
Egg yolks: Provide structure and silkiness to the filling, making it custard-like and indulgent.
Directions
Begin by toasting the pecans in a skillet over medium heat for about 5 minutes, stirring often until fragrant. Set aside to cool. In a medium saucepan, whisk together the brown sugar, cornstarch, and egg yolks. Gradually add the heavy cream, whisking until smooth. Cook the mixture over medium heat, stirring constantly, until it thickens to a pudding-like consistency—about 6–8 minutes. Remove from heat and stir in butter, vanilla extract, and cream cheese until fully combined and smooth. Fold in half of the toasted pecans.
Pour the mixture into the cooled pie crust and smooth the top with a spatula. Cover and refrigerate for at least 4 hours, or until set. Before serving, whip the remaining heavy cream with powdered sugar and a dash of vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled filling, then sprinkle the remaining pecans on top. Slice and serve chilled for the best texture.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: 8 slices
Prep time: 20 minutes
Cook time: 15 minutes
Chill time: 4 hours
Total time: 4 hours 35 minutes
Storage/reheating
Store the pie covered in the refrigerator for up to 4 days. Since it’s a cream-based pie, avoid leaving it at room temperature for extended periods. For longer storage, freeze the pie (without the whipped topping) for up to 1 month. Thaw overnight in the refrigerator before serving and add fresh whipped cream on top.
Variations and Customizations
Chocolate Pecan Cream Pie: Add melted dark chocolate to the filling for a richer, chocolatey twist.
Maple Infusion: Swap brown sugar for pure maple syrup to introduce a woodsy sweetness that pairs beautifully with pecans.
Salted Caramel Topping: Drizzle homemade caramel and a pinch of sea salt over the whipped cream for extra indulgence.
No-Bake Version: Use instant pudding mix and pre-toasted pecans to cut down on cook time while keeping the same flavor profile.
Bourbon Cream Pie: Stir in a tablespoon of bourbon to the filling for a bold, Southern-inspired note.
Coconut Twist: Add shredded coconut to the whipped topping for a tropical layer of texture and flavor.
Mini Pecan Cream Pies: Prepare the filling in mini tart shells for individual servings perfect for parties.
Nut Medley: Combine pecans with walnuts or almonds for added crunch and variety.
Gluten-Free Option: Use a gluten-free pie crust or a nut-based crust for those with dietary restrictions.
Holiday Spice Edition: Add a pinch of cinnamon and nutmeg to the filling for a festive touch.
FAQs
1. Can I make this pie ahead of time?
Yes, this pie is perfect for making a day in advance—it tastes even better chilled overnight.
2. Do I need to blind-bake the crust?
Yes, blind-bake the crust to keep it crisp and prevent sogginess once the filling is added.
3. Can I use light cream instead of heavy cream?
Heavy cream is preferred for thickness and richness, but light cream can work for a slightly lighter version.
4. How do I toast pecans without burning them?
Toast over medium heat, stirring frequently, and remove as soon as you smell a nutty aroma.
5. Can I make this without eggs?
Yes, you can skip the eggs and increase the cornstarch slightly for a thickened filling.
6. Is it safe to freeze this pie?
Yes, freeze it before adding whipped cream for best results.
7. What’s the best way to serve this pie?
Serve chilled, directly from the refrigerator, for a clean slice and creamy texture.
8. Can I use store-bought whipped cream?
Homemade whipped cream gives the best flavor, but store-bought works for convenience.
9. Can I add chocolate chips?
Yes, fold mini chocolate chips into the filling for a fun crunch.
10. How do I make the filling extra smooth?
Whisk constantly while cooking and ensure your cream cheese is softened before mixing.
Conclusion
The Pecan Cream Pie is a luscious blend of creamy filling and nutty crunch, offering a modern twist on a classic Southern dessert. Each bite is a harmony of textures—the velvety custard, the crisp crust, and the buttery pecans. It’s elegant yet comforting, making it an ideal choice for celebrations, holidays, or just a quiet afternoon treat. Once you try this version, it will quickly become a staple in your dessert rotation—a pie that feels as indulgent as it looks.
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