Creamy Pecan Cream Pie (No-Bake Filling)
Silky, nutty, and irresistibly creamy—this pecan cream pie turns any gathering into a celebration. It’s easy to make, sets beautifully in the fridge, and slices like a dream.
Ingredients
- 1 (9-inch) pie crust, baked and cooled (homemade or store-bought)
- 8 oz (225 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp pure vanilla extract
- 1 (8 oz / 225 g) tub whipped topping, thawed
or 1½ cups softly whipped cream (lightly sweetened)
- 1 cup (120 g) pecans, chopped and toasted
- Whole pecans for garnish
- Optional: 2–3 Tbsp caramel or honey for drizzling
What You’ll Need
- 9-inch pie plate
- Electric mixer & spatula
- Skillet or oven tray for toasting pecans
- Plastic wrap for chilling
Tip – Toast the Pecans:
Toast chopped pecans in a dry skillet over medium heat for 3–4 minutes (or in a 350°F/175°C oven for 6–8 minutes) until fragrant. Cool completely before folding into the filling.
Toast chopped pecans in a dry skillet over medium heat for 3–4 minutes (or in a 350°F/175°C oven for 6–8 minutes) until fragrant. Cool completely before folding into the filling.
Step-by-Step Instructions
- Prepare the crust. Bake and cool a 9-inch pie crust according to package or recipe directions.
- Make the filling. Beat softened cream cheese on medium speed until smooth and lump-free. Gradually add powdered sugar and vanilla; beat until creamy.
- Lighten it up. Gently fold in whipped topping until silky and airy (don’t overmix).
- Add crunch. Fold in the toasted chopped pecans, reserving a spoonful for garnish.
- Assemble. Spread the filling into the cooled crust. Garnish with reserved pecans and a light drizzle of caramel or honey if you like.
- Chill to set. Cover and refrigerate for at least 3–4 hours, preferably overnight, until the pie is firm and sliceable.
- Serve. Slice cold and enjoy with a swirl of fresh whipped cream.
Serving Ideas
- Finish with a sprinkle of flaky sea salt to balance the sweetness.
- Pair each slice with hot coffee, black tea, or vanilla ice cream.
- For a festive look, add shaved dark chocolate or a caramel lattice.
Make-Ahead & Storage
- Make-ahead: Assemble up to 24 hours in advance; keep covered and chilled.
- Fridge: Stores well for 3–4 days.
- Freeze: Freeze (tightly wrapped) up to 1 month. Thaw overnight in the refrigerator.
Variations
- Graham Cracker Crust: Swap the pastry crust for a graham or digestive biscuit crust for extra crunch.
- Maple Pecan: Replace vanilla with 1 tsp maple extract and drizzle warm maple syrup before serving.
- Chocolate Pecan: Spread a thin layer of melted chocolate on the cooled crust; chill to set, then add filling.
- Lightened Up: Use reduced-fat cream cheese and whipped topping; sweetness can be adjusted with a touch of honey.
Nutrition (per slice, ~1/8 pie)
| Calories | ≈ 350 kcal |
|---|---|
| Carbohydrates | ≈ 32 g |
| Protein | ≈ 4 g |
| Total Fat | ≈ 22 g |
| Fiber | ≈ 2 g |
| Sodium | ≈ 170 mg |
Values are estimates and will vary with brands and crust type.
FAQ
Why is my filling soft?
Most often the pie hasn’t chilled long enough or the cream cheese wasn’t fully softened and beaten smooth. Chill at least 3–4 hours (overnight is best).
Can I use homemade whipped cream?
Yes. Whip 1½ cups cold heavy cream with 2–3 Tbsp powdered sugar to soft peaks and fold in as directed.
Do I have to toast the pecans?
It’s optional, but toasting intensifies the nutty flavor and keeps them crunchy longer.
