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–+ servings

Pecan Cream Pie

A luscious no-bake dessert combining cream cheese and creamy heavy cream topped with toasted pecans, perfect for any gathering or cozy night in.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Pie Base
  • 1 9-inch pie crust (baked), homemade or store-bought
Filling
  • 1 package (8 oz) cream cheese, softened Make sure it’s at room temperature.
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/4 cups heavy cream (cold) Whip until stiff peaks form.
  • 1/2 cup toasted pecans For flavor.
  • 1/2 cup chopped pecans For topping.
  • Drizzle of caramel sauce or whipped cream Optional topping.

Method
 

Preparation
  1. In a dry skillet over medium heat, toast the pecans for 3-5 minutes until fragrant.
  2. Once cooled, beat the cream cheese in a mixing bowl until smooth.
  3. Add the powdered sugar and vanilla to the bowl and mix thoroughly.
  4. In a separate bowl, whip the cold heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until smooth.
  6. Incorporate the toasted pecans into the filling.
  7. Spoon the mixture into the baked pie crust and smooth the top.
  8. Chill in the refrigerator for at least 4 hours or until set.
  9. Before serving, sprinkle with remaining pecans and drizzle with caramel sauce or add whipped cream.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 36gProtein: 5gFat: 28gSaturated Fat: 16gSodium: 200mgFiber: 1gSugar: 18g

Notes

For a gluten-free version, choose a gluten-free crust. Dairy-free options can be made using coconut cream and non-dairy cream cheese. Additional tips include whipping cream slowly for the best texture and brushing the crust with melted chocolate to prevent sogginess.

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