Hello, pie lovers! If you’re here, you’re probably as crazy about creamy, nutty pies as I am, and this Pecan Cream Pie is one to fall in love with. It’s an absolute dream – think buttery graham cracker crust, caramelized pecan filling, and a luscious, fluffy cream layer. The best part? It’s easy enough to make ahead, leaving you free to simply enjoy each slice with family and friends.
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Why You’ll Love This Pecan Cream Pie
Dreamy Layers
This pie has it all – a crumbly graham crust, a rich pecan layer, and a heavenly cream topping. Each bite is smooth and crunchy, sweet and nutty – it’s the best of all dessert worlds!
Incredible Taste
With a filling of caramelized pecans and a creamy, fluffy topping, the taste is simply divine. You get warm, nutty notes from the pecans and brown sugar, beautifully balanced by the soft cream layer that’s not too sweet.
Perfect Make-Ahead Dessert
It sets perfectly overnight, which means you can make it the day before, and it’ll taste even better once chilled. If you’re hosting, this pie lets you have one less thing to worry about!
Ingredients You’ll Need
For the Crust:
- 1 ½ cups graham cracker crumbs 🍪
- ¼ cup granulated sugar 🥄
- 6 tbsp unsalted butter, melted 🧈
For the Pecan Filling:
- 1 cup pecans, chopped 🥜
- 1 cup dark brown sugar 🍂
- ½ cup heavy cream 🥛
- ¼ cup unsalted butter 🧈
- 1 tsp vanilla extract 🌼
- ½ tsp salt 🧂
For the Cream Layer:
- 8 oz cream cheese, softened 🧀
- 1 cup powdered sugar 🍬
- 1 cup heavy whipping cream, cold 🥛
Optional Garnishes:
- Extra chopped pecans 🥜
- Caramel drizzle 🍯
Tools You’ll Need
- 9-inch pie pan
- Mixing bowls 🥣
- Saucepan
- Electric mixer (for whipped cream) 🥄
- Spatula for spreading cream layer
How to Make Pecan Cream Pie
1. Prepare the Crust
- Combine: In a mixing bowl, stir together the graham cracker crumbs and sugar.
- Add Butter: Pour in the melted butter and mix until the crumbs are evenly coated.
- Press and Bake: Firmly press the mixture into the bottom of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes. Set aside to cool completely.
2. Make the Pecan Filling
- Heat Ingredients: In a saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, butter, vanilla, and salt.
- Cook and Stir: Stir constantly until the mixture thickens, about 5-7 minutes. You’re looking for a caramel consistency.
- Cool: Pour the pecan filling into the cooled crust and let it rest for 15 minutes.
3. Prepare the Cream Layer
- Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream.
- Spread: Evenly spread the cream layer over the cooled pecan filling.
4. Chill and Serve
- Refrigerate: Let the pie chill in the refrigerator for at least 4 hours, but ideally overnight, to fully set.
- Garnish and Serve: Top with extra chopped pecans or a caramel drizzle, if desired. Slice, serve chilled, and enjoy!
Serving Suggestions
This pie is delicious on its own but pairs wonderfully with a hot cup of coffee or a scoop of vanilla ice cream. For special gatherings, try pairing it with fresh berries on the side – the bright, tart flavor cuts through the sweetness beautifully.
Tips for Perfect Pecan Cream Pie
- Cool Completely: Let each layer cool properly to avoid melting or mixing of layers.
- Go Fresh with Pecans: Freshly toasted pecans give a stronger, more aromatic flavor.
- Soft Cream Cheese: Ensure your cream cheese is softened to avoid lumps in the cream layer.
- Chill Overnight: If possible, make this pie a day in advance to let the flavors fully develop.
Storage Instructions
Store any leftovers covered in the refrigerator for up to 4 days. This pie can also be frozen – simply wrap it tightly with plastic wrap and foil before freezing. To enjoy, let it thaw in the fridge overnight.
FAQs
Can I make this without a graham cracker crust?
Absolutely! A classic pie crust would work, or even a chocolate crust for extra depth.
What’s the best way to chop pecans?
Chopping by hand is ideal for texture, but a food processor on low speed works if you prefer smaller pieces.
Can I add chocolate?
Yes! Drizzle a little melted chocolate on the cream layer for an extra treat, or mix chocolate chips into the pecan filling.
Final Thoughts
If you’re looking for a pie that balances buttery, nutty flavors with creamy, airy sweetness, this Pecan Cream Pie is calling your name. It’s easy to make, show-stopping, and perfect for any occasion. Plus, who doesn’t love a dessert that’s best made ahead of time?
More Recipes to Try
- Classic Pecan Pie
- Maple Cream Pie with Candied Pecans
- Bourbon Pecan Cheesecake
Share Your Creations!
If you try this recipe, I’d love to hear about it! Leave a review below, and share a photo on Pinterest so we can see your version of this scrumptious pie!
Nutrition Information (Per Slice)
- Calories: 450
- Carbohydrates: 37g
- Protein: 4g
- Fat: 33g
Pecan Cream Pie
Hello, pie lovers! If you’re here, you’re probably as crazy about creamy, nutty pies as I am, and this Pecan Cream Pie is one to fall in love with. It’s an absolute dream – think buttery graham cracker crust, caramelized pecan filling, and a luscious, fluffy cream layer. The best part? It’s easy enough to make ahead, leaving you free to simply enjoy each slice with family and friends.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs 🍪
- ¼ cup granulated sugar 🥄
- 6 tbsp unsalted butter, melted 🧈
For the Pecan Filling:
- 1 cup pecans, chopped 🥜
- 1 cup dark brown sugar 🍂
- ½ cup heavy cream 🥛
- ¼ cup unsalted butter 🧈
- 1 tsp vanilla extract 🌼
- ½ tsp salt 🧂
For the Cream Layer:
- 8 oz cream cheese, softened 🧀
- 1 cup powdered sugar 🍬
- 1 cup heavy whipping cream, cold 🥛
Optional Garnishes:
- Extra chopped pecans 🥜
- Caramel drizzle 🍯
Tools You’ll Need
- 9-inch pie pan
- Mixing bowls 🥣
- Saucepan
- Electric mixer (for whipped cream) 🥄
- Spatula for spreading cream layer
Instructions
1. Prepare the Crust
- Combine: In a mixing bowl, stir together the graham cracker crumbs and sugar.
- Add Butter: Pour in the melted butter and mix until the crumbs are evenly coated.
- Press and Bake: Firmly press the mixture into the bottom of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes. Set aside to cool completely.
2. Make the Pecan Filling
- Heat Ingredients: In a saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, butter, vanilla, and salt.
- Cook and Stir: Stir constantly until the mixture thickens, about 5-7 minutes. You’re looking for a caramel consistency.
- Cool: Pour the pecan filling into the cooled crust and let it rest for 15 minutes.
3. Prepare the Cream Layer
- Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream.
- Spread: Evenly spread the cream layer over the cooled pecan filling.
4. Chill and Serve
- Refrigerate: Let the pie chill in the refrigerator for at least 4 hours, but ideally overnight, to fully set.
- Garnish and Serve: Top with extra chopped pecans or a caramel drizzle, if desired. Slice, serve chilled, and enjoy!
