Irresistible Pecan Cream Pie Recipe: Silky, Nutty & No-Bake or Custard

If you’re dreaming of a dessert that feels like a cloud but tastes like toasted caramelized pecans, you just found your showstopper. This Pecan Cream Pie Recipe brings together a cool, creamy filling, a buttery crust, and crunchy, fragrant pecans in every slice. It’s the pie people remember—and the one they’ll request for holidays, potlucks, and Sunday suppers for years to come.

What Is Pecan Cream Pie?

At its core, pecan cream pie is a chilled cream pie—silky, lightly sweet, and crowned (or filled) with pecans—set inside a pastry, graham, or shortbread crust. Many versions use a cream cheese base for body and tang, folded with whipped topping or softly whipped cream, and studded with toasted pecans. Others build a layered look—a brown-sugar custard base, a tangy whipped layer, and plenty of pecans on top for crunch.

Two trusty approaches:

• No-bake cream-cheese style: Quick, ultra-creamy, minimal cooking, fridge set.
• Layered brown-sugar custard: A little more technique, deeper caramel notes, slice-perfect layers.

Either way, this dessert reads luxurious, cool, and crowd-pleasing. It also happens to be make-ahead friendly, which is a lifesaver when holiday to-do lists stack up.

Ingredients for Pecan Cream Pie Recipe

Pecans (the star):

• Halves vs. chopped:
  • Halves make a striking top; chopped distribute crunch evenly through the filling.
• Toast them:
  • A quick toast coaxes out buttery aroma and crispness—non-negotiable for the best flavor.
• Buttered pecans:
  • Toss warm pecans with a little melted butter and a pinch of salt for next-level depth.
• Freshness matters:
  • Old nuts taste flat or waxy; store tightly sealed and cold for best results.

Sweeteners:

• Dark brown sugar adds molasses-y caramel depth (great in custards).
• Maple syrup perfumes the filling; lovely with vanilla.
• A touch of corn syrup (optional in some layers) can give a silkier set—use sparingly if you prefer a less sticky finish.

Dairy & Structure:

• Cream cheese: Body + mild tang; the backbone of many no-bake fillings.
• Sour cream: Tang + light stability, great folded into whipped cream or stirred into custard for a plush mouthfeel.
• Heavy cream or whipped topping: Whipped cream tastes fresher; whipped topping holds longer—choose your priority.

Flavor boosters:

• Vanilla (go generous), bourbon (1–2 tsp optional), cinnamon, and fine salt elevate sweetness and pecan notes.
• A caramel drizzle or chocolate shavings on top shifts the profile from classic to couture.

Equipment You’ll Need

• 9-inch pie plate (deep-dish helpful for tall layers)
• Mixing bowls, hand or stand mixer
• Offset spatula for clean tops and edges
• Saucepan and whisk (for custard path)
• Parchment + pie weights (for blind-baking pastry)
• Fine mesh strainer (silky custard insurance)

Pecan Cream Pie Recipe (No-Bake Cream-Cheese Style)

Ingredients

Crust (choose one):

• 1½ cups fine graham cracker crumbs (or shortbread crumbs)
• 6–8 Tbsp unsalted butter, melted
• 2–3 Tbsp light brown sugar
• Pinch fine salt

Buttered pecans:

• 1½ cups pecan halves, toasted and coarsely chopped
• 1–2 Tbsp unsalted butter, melted
• Pinch fine salt

Filling:

• 225 g (8 oz) cream cheese, softened
• ½ cup dark brown sugar, packed
• 2–3 Tbsp maple syrup
• 1 tsp pure vanilla extract
• 1⅓–1½ cups whipped cream (soft peaks) or whipped topping, gently folded

Finish:

• Reserved pecans for topping
• Optional: caramel drizzle or chocolate shavings

Instructions

1. Make the crust.
   • Combine crumbs, brown sugar, salt, and enough melted butter to hold when pressed.
   • Press firmly into a 9-inch pie plate (base + sides).
   • Chill 20–30 minutes (or briefly bake 8–10 minutes at 175°C/350°F for more structure; cool).
2. Prepare buttered pecans.
   • Toss toasted pecans with melted butter and a pinch of salt; cool completely.
3. Beat the base.
   • In a bowl, beat cream cheese, brown sugar, and maple syrup until completely smooth, scraping the bowl.
   • Beat in vanilla.
4. Lighten the filling.
   • Gently fold in whipped cream (or whipped topping) in two additions, just until no streaks remain.
   • Fold in most of the pecans (reserve some for the top).
5. Fill & chill.
   • Smooth into the crust; tap the plate to settle.
   • Chill at least 4–6 hours (overnight for cleanest slices).
6. Finish & serve.
   • Crown with reserved pecans; add caramel or chocolate if you like.
   • Slice with a hot, dry knife (wipe between cuts).

Why this works

• Cream cheese provides structure and gentle tang, so the filling slices cleanly.
• Whipped cream adds lightness; folding keeps the mousse-like texture.
• Buttered, toasted pecans deliver a fragrant crunch in every bite.

Pecan Cream Pie Recipe (Layered Brown-Sugar Custard + Tangy Whip)

Ingredients

Pastry crust (blind-baked & cooled):

• Use your favorite single-crust dough, blind-baked to deep golden and fully cooled.

Pecan layer:

• ¾ cup pecans, chopped and toasted
• 2 Tbsp unsalted butter
• ¼ cup dark brown sugar
• 1 Tbsp maple syrup
• Pinch fine salt

Silky brown-sugar custard:

• ⅔ cup dark brown sugar
• 2 Tbsp cornstarch
• Pinch fine salt
• 2 large egg yolks
• 1½ cups whole milk (or half-and-half for extra plushness)
• 1 tsp vanilla
• 2–3 Tbsp sour cream (folded in off-heat for subtle tang)

Tangy whipped cream:

• 1 cup heavy cream, chilled
• 2 Tbsp icing sugar (or to taste)
• 1 tsp vanilla
• 2 Tbsp sour cream (stabilizes and brightens)

Finish:

• Additional toasted pecan halves for the top
• Optional: caramel lace or chocolate curls

Instructions

1. Make the pecan layer.
   • In a small pan, melt butter; stir in brown sugar, maple, and salt until glossy.
   • Off heat, fold in toasted pecans; cool slightly.
   • Spread across the cooled pastry shell in a thin, sticky layer.
2. Cook the custard.
   • Whisk brown sugar, cornstarch, salt, and yolks; stream in milk while whisking.
   • Cook over medium, whisking, until thick and glossy bubbles form.
   • Off heat, whisk in vanilla; strain for ultra-silky texture.
   • Let cool to just warm, then whisk in sour cream. Cool to room temp.
3. Build the pie.
   • Spread the custard evenly over the pecan layer. Chill 30–45 minutes.
4. Make the tangy whip.
   • Whip cream, sugar, and vanilla to soft peaks.
   • Gently whisk in sour cream just to combine (peaks will firm slightly).
5. Top & chill.
   • Mound the tangy whip on the chilled custard; swirl attractively.
   • Chill at least 4–6 hours (overnight best). Crown with pecan halves.

Why this works

• The brown-sugar custard brings caramel depth and a clean, sliceable set.
• The tangy whip balances sweetness and stays plush longer than plain whipped cream.
• The sticky pecan layer stays crisp-chewy against the buttery crust.

Pro Tips & Troubleshooting

For the silkiest texture:

• Fully soften cream cheese before beating.
• Beat sugar into cream cheese until it’s completely smooth.
• Strain custard while warm to remove any tiny lumps.

For clean slices:

• Chill overnight whenever possible.
• Dip a sharp knife in hot water, wipe dry, then slice. Repeat between cuts.

To avoid a soggy bottom:

• Blind-bake pastry to a solid golden and cool fully.
• Do not add warm fillings to a still-warm crust.
• For crumb crusts, chill long enough to set the butter.

If the filling feels too soft:

• Give it a longer chill.
• In the cream-cheese version, fold in a touch more whipped cream (not under-whipped) for structure.
• As a last resort, bloom 1 sheet gelatin in cold water; melt gently and whisk into part of the filling, then fold back in.

Make-Ahead, Storage & Freezing

• Make-ahead: Assemble the day before serving for stress-free hosting.
• Storage: Keep covered and cold. Add final nut garnish just before serving to keep maximum crunch.
• Freezing: The no-bake version freezes more gracefully. Freeze uncovered until firm, wrap well, and thaw chilled (unwrap to prevent condensation). The custard version is best enjoyed fresh-chilled.

FAQs

Pecan Cream Pie Recipe

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• Author: Velma
• Total Time: PT4H20M
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Pecan Cream Pie is a luscious twist on the classic pecan pie — featuring a buttery crust, creamy pecan filling, and whipped topping for a light yet indulgent dessert. It’s perfect for Thanksgiving, holidays, or any time you want to impress your guests with something truly special.

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 9-inch pie crust (baked and cooled)

For the Cream Filling:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 (8 oz) container whipped topping (like Cool Whip), thawed
• ½ tsp vanilla extract

For the Pecan Layer:

• 1 cup chopped pecans
• 1 cup brown sugar
• ⅓ cup heavy cream
• 3 tbsp butter
• 1 tsp vanilla extract
• Pinch of salt

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Instructions

1. Prepare the pecan layer
   • In a saucepan, combine brown sugar, heavy cream, and butter.
   • Cook over medium heat, stirring until sugar dissolves and mixture starts to bubble (3–4 minutes).
   • Remove from heat, stir in pecans, vanilla, and salt. Let cool completely.
2. Make the cream filling
   • In a large bowl, beat cream cheese and powdered sugar until smooth.
   • Fold in whipped topping and vanilla until fully combined.
3. Assemble the pie
   • Spread half of the cream mixture into the baked pie crust.
   • Add the cooled pecan mixture evenly over the cream layer.
   • Top with the remaining cream mixture and smooth the surface.
4. Chill and serve
   • Refrigerate for at least 4 hours (overnight for best texture).
   • Garnish with extra pecans before serving.

• Prep Time: PT20M
• Cook Time: PT20M
• Category: Desserts
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 480 kcal
• Sugar: 34g
• Sodium: 230mg
• Fat: 32g
• Saturated Fat: 14g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 65mg