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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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