Description
This pecan cream pie is a no-bake twist on the classic pecan pie, made with cream cheese, brown sugar, corn syrup, and chopped pecans in a buttery crust. It’s rich, creamy, and nutty with a smooth, fluffy texture that sets up perfectly in the fridge—ideal for holidays, gatherings, or anytime you’re craving a unique, easy-to-make dessert.
Ingredients
- Prepared pie crust (baked and cooled)
- Cream cheese
- Powdered sugar
- Heavy cream or whipped topping
- Brown sugar
- Corn syrup
- Chopped pecans
- Vanilla extract
Instructions
- In a large bowl, beat cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Stir in brown sugar, corn syrup, chopped pecans, and vanilla extract until well combined.
- Spoon the filling into the prepared pie crust and smooth the top.
- Chill in the refrigerator for at least 4 hours, or overnight, until firm.
- Before serving, top with extra whipped cream and pecan halves if desired.
Notes
- Graham cracker or shortbread crusts can be used for a different twist.
- Toasting the pecans before mixing adds a deeper, nuttier flavor.
- Fold in mini chocolate chips for a fun surprise.
- Store pie in the fridge for up to 4 days.
- Not suitable for freezing or reheating—best served chilled.
