Pecan Cream Pie

Here’s a full, detailed recipe for Pecan Cream Pie, a delicious twist on traditional pecan pie with a rich, creamy filling and toasted pecans. This version is no-bake (except for the crust, if homemade), and it’s perfect for holidays or special occasions.

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🥧 Pecan Cream Pie Recipe

🍴 Yields: 8 servings

⏱️ Prep Time: 25 minutes

🕒 Chill Time: 4+ hours or overnight

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📝 Ingredients

For the Crust (optional if using store-bought):

• 1 ½ cups graham cracker crumbs (about 10–12 full crackers)

• ¼ cup granulated sugar

• ½ cup (1 stick) unsalted butter, melted

For the Cream Filling:

• 1 cup heavy whipping cream (chilled)

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• ½ tsp vanilla extract

For the Pecan Topping:

• ¾ cup light brown sugar, packed

• ⅓ cup heavy cream

• ¼ cup (½ stick) unsalted butter

• 1 ½ cups chopped pecans, toasted

• 1 tsp vanilla extract

• Pinch of salt

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🧑‍🍳 Directions

1. Make the Crust (Skip if using pre-made crust)

1. Preheat oven to 350°F (175°C).

2. In a bowl, mix graham cracker crumbs and sugar.

3. Stir in melted butter until mixture resembles wet sand.

4. Press mixture firmly into a 9-inch pie pan, evenly on the bottom and up the sides.

5. Bake for 8–10 minutes until lightly golden. Let cool completely before filling.

   🔁 Alternative: Use a store-bought graham cracker or shortbread crust to save time.

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2. Make the Cream Filling

1. In a large mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.

2. In another bowl, beat the softened cream cheese until smooth and creamy.

3. Add powdered sugar and vanilla to the cream cheese and beat until fully incorporated.

4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

5. Spread this cream layer evenly over the cooled crust.

6. Place pie in the fridge while you prepare the pecan topping.

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3. Make the Pecan Topping

1. In a saucepan over medium heat, combine brown sugar, butter, and heavy cream.

2. Stir constantly until butter melts and mixture comes to a low boil.

3. Let it boil gently for about 1–2 minutes, stirring frequently (it will slightly thicken).

4. Remove from heat and stir in vanilla, pinch of salt, and toasted pecans.

   • To toast pecans: Place them in a dry skillet over medium heat for 5–7 minutes, stirring occasionally until fragrant.

5. Let the mixture cool to room temperature (about 20–30 minutes). It should thicken more as it cools.

6. Once cooled, gently spoon the pecan topping over the cream layer.

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4. Chill the Pie

• Cover loosely and refrigerate for at least 4 hours, preferably overnight for best results.

• This allows the layers to firm up and the flavors to meld together.

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🍽️ Serving

• Slice with a sharp knife, wiping between cuts for clean slices.

• Optional: Top with extra whipped cream or drizzle with caramel sauce for extra indulgence.

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📦 Storage

• Store covered in the refrigerator for up to 4–5 days.

• Not recommended for freezing due to the creamy layer.

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🔁 Variations

• Use maple syrup in the topping for a maple-pecan twist.

• Add bourbon (1–2 tsp) to the pecan topping for a boozy adult version.

• Swap graham crust with Oreo, gingersnap, or vanilla wafer crust for different flavor bases.