When I tell you that this pecan cream pie recipe changed the game for me, I’m not exaggerating. I’ve always loved a good classic pecan pie during the holidays, that deep, gooey, caramel-like filling with roasted pecans on top. But then I discovered its dreamy cousin: a cool, creamy, no-bake pecan cream pie that somehow captures all the richness of the original without even turning on the oven.
This version has a buttery graham cracker crust, a fluffy whipped cream cheese filling, and a generous layer of toasted pecans glazed in brown sugar and butter. It’s got crunch, creaminess, and just the right amount of sweetness. Plus, it’s easy enough for a Tuesday night treat but elegant enough for a Thanksgiving table.
Let’s get into why this pie is a serious keeper.
Table of contents
Why I Keep Coming Back to This Pie
Here’s what makes this pecan cream pie recipe such a standout (and why you’ll want to bookmark it forever):
- No oven required: Perfect for warm-weather months or when the oven is already full.
- Creamy filling with a hint of tang: The combination of cream cheese and whipped topping gives it a balanced flavor, rich without being cloying.
- Toasted pecans for texture: That buttery crunch on top? Absolute perfection.
- Customizable: Gluten-free? Keto? Vegan-ish? There’s a tweak for everyone.
Want to make it your own?
- Vegan version: Use a vegan graham crust, plant-based cream cheese, and coconut whipped topping.
- Gluten-free option: Swap in gluten-free graham crackers or almond flour crust.
- Chocolate lovers: Drizzle melted chocolate or add chocolate chips into the filling.
Recipe Card
Pecan Cream Pie Recipe
Course: DessertDifficulty: Easy8
servings20
minutes2
hours450
kcalA creamy, no-bake twist on classic pecan pie, with whipped cream cheese filling, buttery graham crust, and sweet, glazed pecans on top.
Ingredients
- For the crust
1 ½ cups graham cracker crumbs (about 10 full sheets)
⅓ cup granulated sugar
6 tablespoons unsalted butter, melted
- For the cream filling
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups whipped topping (like Cool Whip)
- For the pecan topping
1 ½ cups chopped pecans, toasted
4 tablespoons unsalted butter
½ cup brown sugar
2 tablespoons heavy cream
Pinch of salt
Optional: 1 teaspoon maple syrup or bourbon for a flavor boost
Directions
- Make the crust (10 minutes): Mix graham cracker crumbs and sugar in a bowl, then stir in melted butter. Press the mixture into a 9-inch pie dish and chill while you make the filling.
- Prepare the cream filling (10 minutes): Beat softened cream cheese until smooth. Add powdered sugar and vanilla, then mix well. Fold in whipped topping gently. Spread into the crust and chill for at least 1 hour.
- Toast the pecans (5–7 minutes): Toast chopped pecans in a dry skillet over medium heat, stirring often until fragrant. Let them cool.
- Make the pecan glaze (5 minutes): Heat butter, brown sugar, and cream in a saucepan until bubbly. Remove from heat, stir in salt (and maple syrup or bourbon if using), then mix in the toasted pecans.
- Assemble and chill (at least 2 hours): Spoon the pecan mixture over the filling and spread evenly. Chill the pie for at least 2 hours or overnight before serving.
Notes
- For a firmer filling, chill overnight.
Little Tips That Make a Big Difference
Here are a few tricks I’ve learned after making this pie… maybe more times than I care to admit:
- Soften your cream cheese fully: Cold cream cheese = lumpy filling.
- Use real butter: Especially for the topping, it gives the glaze richness and flavor.
- Toast those pecans: Raw pecans are fine, but toasting brings out that nutty depth.
- Chill overnight if you can: The flavors meld even better, and the texture firms up perfectly.
What to Serve with Your Pecan Cream Pie
This pie doesn’t need much to shine, but if you’re going all out:
- A dollop of fresh whipped cream on top adds a light touch.
- Serve with strong coffee or chai for a cozy combo.
- Vanilla bean ice cream on the side if you’re feeling extra indulgent.
FAQs About Pecan Cream Pie Recipe
Absolutely. In fact, it’s even better the next day after chilling overnight.
Nope! Traditional pecan pie is baked with a syrupy filling. This one is no-bake, creamy, and chilled.
Make sure to chill it fully, and don’t skip softening the cream cheese properly.
Definitely. A store-bought graham or shortbread crust works great if you’re short on time.
Yes! Just wrap slices well and freeze up to 2 months. Thaw in the fridge before serving.
Sure! Walnuts or toasted almonds also work well for a different flavor.
Let’s Talk Pie Memories
My love for pecan cream pie started at a summer potluck, where someone brought a slice of heaven that was cool, creamy, and completely different from the syrupy version I knew. I’ve tweaked and tested it countless times since, and it’s become a staple at my gatherings.
Sweet Ending to a Sweet Treat
If you’re anything like me, one bite of this pecan cream pie and you’ll be hooked. It’s the kind of dessert that feels fancy but secretly takes hardly any effort. Whether you’re whipping it up for a holiday, potluck, or just because your sweet tooth demands it, this pie delivers creamy, crunchy perfection every time.
If you loved this recipe, I’ve got more cozy and crave-worthy desserts waiting for you! Check out this nostalgic Butterfinger Cake Recipe for another indulgent treat, or dive into the creamy richness of my Philadelphia Cheesecake Recipe. If you’re all about no-bake goodness, don’t miss the No-Bake Blackberry Cheesecake. And for a chocolatey twist, the Hershey Brownie Recipe is always a crowd-pleaser.
Now go ahead, bookmark this one, save it to your favorites, and make it part of your dessert rotation. And hey, if you do make it, we’d love to see how it turned out! Tag me on social media or drop a comment below.
Happy baking, and don’t forget to share a slice!
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