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