Name: My Best Favorite Pecan Cream Pie!
Prep time: 15 min
Total time: 4 h 15 min
Cuisine: American
Ingredients: Prepared pie crust (baked and cooled); Cream cheese; Powdered sugar; Heavy cream or whipped topping; Brown sugar; Corn syrup; Chopped pecans; Vanilla extract

This pecan cream pie is a dreamy twist on the traditional pecan pie. It’s creamy, nutty, and loaded with that rich pecan flavor I love, all tucked into a flaky crust. With a smooth filling and a whipped topping, it’s always a crowd-pleaser at any gathering or holiday table.

My Best Favorite Pecan Cream Pie!

Why You’ll Love This Recipe

I love how easy this pie is to prepare compared to a baked pecan pie. There’s no need to turn on the oven for the filling, and it sets up beautifully in the fridge. The light and fluffy texture combined with the crunch of pecans creates a perfect contrast that makes every bite irresistible. It’s my go-to when I want something unique yet familiar.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Prepared pie crust (baked and cooled)
Cream cheese
Powdered sugar
Heavy cream or whipped topping
Brown sugar
Corn syrup
Chopped pecans
Vanilla extract

directions

I start by beating the cream cheese and powdered sugar together until smooth and creamy.
In a separate bowl, I whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
I stir in the brown sugar, corn syrup, chopped pecans, and vanilla extract until everything is well combined.
I spoon the mixture into the prepared pie crust and smooth out the top.
I chill the pie in the refrigerator for at least 4 hours, or until it’s firm enough to slice.
Before serving, I like to top it with extra whipped cream and a few pecan halves for decoration.

Servings and timing

This pie serves 8 to 10 people. Prep time is around 15 minutes, and chill time is at least 4 hours or overnight for best results.

Variations

Sometimes I use a graham cracker crust instead of a traditional pastry crust for a different texture. For an extra depth of flavor, I toast the pecans before adding them in. I’ve also tried folding in mini chocolate chips for a sweet surprise in every bite.

storage/reheating

I store this pie covered in the refrigerator for up to 4 days. Since it’s a cream-based pie, I don’t recommend freezing it. It’s best served chilled, and I don’t reheat it.

FAQs

Can I use store-bought whipped topping instead of whipping cream?

Yes, I often use it for convenience. It works just as well in this recipe.

How do I keep the pie from being too runny?

I make sure to chill it for the full time, ideally overnight, and avoid overmixing the whipped cream so it stays firm.

Can I make this pie ahead of time?

Absolutely. I usually make it the night before an event so it has plenty of time to set.

What kind of crust works best?

I prefer a traditional pastry crust, but graham cracker or even shortbread crusts also taste amazing with this filling.

Can I add other nuts or mix-ins?

Yes, I sometimes add walnuts or mini chocolate chips to mix things up a bit.

Conclusion

This pecan cream pie is a must-try if I’m looking for something rich, creamy, and nutty without the hassle of baking a traditional pie. It’s easy to make ahead, serve, and enjoy, making it a standout dessert for holidays or any time I’m craving something special.