Craving a dessert that feels like a warm Southern hug? This Pecan Cream Pie is rich, velvety, and packed with toasted pecans in every bite. It’s the kind of no-bake pie that steals the spotlight at any gathering—and it’s ready in just 30 minutes.
What makes this Pecan Cream Pie extra special is its creamy filling made with whipped topping and smooth cream cheese. Paired with a buttery pecan crunch, it’s a texture dream that melts in your mouth.
Forget the oven—this no-bake Pecan Cream Pie is perfect for busy holidays like Thanksgiving or quick weeknight desserts. Just mix, chill, and serve. It’s simple enough for beginners, yet elegant enough for special occasions.
Whether you’re making it for a crowd or just treating yourself, Pecan Cream Pie delivers nostalgic flavor without the fuss. It’s comfort food with a creamy twist you’ll want to make again and again.
Why This Pecan Cream Pie Recipe Stands Out?
Traditional pecan pie can be a challenge—from perfecting the custard to avoiding a soggy crust and waiting forever for it to set. This Pecan Cream Pie with a cream cheese twist eliminates all the guesswork. Thanks to its no-bake method, it delivers consistent, flawless results every time.
The cream cheese layer brings a rich, tangy contrast to the sweet, nutty pecans, making this Pecan Cream Pie irresistibly balanced. No oven time, no custard stress—just smooth, velvety filling with that classic pecan crunch.
This Southern-inspired Pecan Cream Pie has quickly become a family staple. It’s foolproof, fast, and perfect for make-ahead prep during the holidays. Whether you serve it in a classic pie dish or in mini jars, it always impresses.
Versatile and crowd-pleasing, Pecan Cream Pie pairs beautifully with coffee, complements other Thanksgiving desserts, and vanishes within minutes at any potluck. It’s the kind of dessert everyone asks for seconds of.
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Ingredients
For the Crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
For the Cream Filling:
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
- Maple syrup
For the Pecan Topping:
- Chopped pecans
- Butter
- Brown sugar
- Salt
See recipe card for quantities.
Instructions
Prepare Crust and Toasted Pecans
- Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand
- Press mixture firmly into 9-inch pie pan, creating even crust
- Bake at 350°F for 8-10 minutes until golden, then cool completely
- Meanwhile, toast pecans with butter and brown sugar in skillet for 3-4 minutes
- Spread toasted pecans on parchment paper, sprinkle with salt, and cool completely
Make the Cream Cheese Filling
- Beat softened cream cheese until smooth and fluffy (2-3 minutes)
- Gradually add powdered sugar, vanilla extract, and maple syrup
- In separate bowl, whip heavy cream to stiff peaks
- Gently fold whipped cream into cream cheese mixture in three additions
Assemble and Chill
- Spoon cream mixture into cooled crust and spread evenly
- Sprinkle toasted pecans over surface, pressing lightly to adhere
- Cover with plastic wrap and refrigerate for at least 4 hours or overnight
- Slice with warm, clean knife for neat cuts
- Prepare Crust and Toasted Pecans: Press the graham crust into the pie dish and toast pecans in butter and sugar.
- Make the Cream Cheese Filling: Beat cream cheese until fluffy, then fold in whipped cream and maple syrup.
- Assemble and Chill: Spread filling into crust, top with cooled pecans, and refrigerate for hours.
Equipment For Pecan Cream Pie
- 9-inch pie pan - Glass or ceramic works best for even crust baking
- Electric hand mixer - Essential for smooth cream cheese and proper whipped cream
- Large skillet - For evenly toasting pecans (cast iron preferred)
- Offset spatula - Creates smooth, professional-looking cream spreading
- Fine-mesh sieve - Helpful for sifting lumpy powdered sugar
Hints & Expert Cooking Tips
- Use room temperature cream cheese to prevent lumps in filling
- Toast pecans even if short on time for better flavor and texture
- Stop whipping cream at stiff peaks to avoid over-mixing
- Let pie chill overnight for best flavor development
- Dip knife in warm water between cuts for clean slices
- Cool toasted pecans completely before adding to prevent melting cream
Recipe Variations
Keto Version
- Replace graham crackers with almond flour crust
- Use sugar-free powdered sweetener and sugar-free maple syrup
Chocolate Pecan
- Add 2 tablespoons cocoa powder to cream cheese mixture
- Fold in mini chocolate chips and top with chocolate shavings
Bourbon Twist
- Add 2 tablespoons bourbon to cream cheese for adult version
- Creates rich, complex flavor that pairs well with pecans
Individual Servings
- Use individual graham cracker crusts or mason jars
- Perfect for parties or portion control
Gluten-Free
- Use gluten-free graham crackers or vanilla wafer crust
- All other ingredients remain the same
Dairy-Free
- Replace cream cheese with vegan alternative
- Use coconut whipping cream instead of heavy cream
Storage
Refrigerator Storage
- Stays fresh covered for up to 5 days
- Texture improves after first day as everything sets
- Cover with plastic wrap to prevent absorption of other flavors
Freezing Instructions
- Freeze for up to 2 months wrapped in plastic wrap then foil
- Thaw overnight in refrigerator before serving
- Texture remains creamy and delicious after thawing
Make-Ahead Strategy
- Prepare 1-2 days before events for best flavor
- Pecans stay crunchy and flavors develop complexity
- Perfect for holiday planning and stress-free entertaining
My Grandmother’s Secret Touch
There’s something magical about the way my grandmother made dessert—no fancy tools, just love and instinct. Her Pecan Cream Pie was always the first to disappear.
She swapped the tricky custard for a smooth cream cheese base. It was her way of keeping things simple but rich in flavor.
The toasted pecans, the creamy filling, and that no-bake ease—every bite felt like a warm hug from her kitchen.
This Pecan Cream Pie isn’t just a recipe. It’s a sweet tradition, passed down with care, made to bring people together—just like she did.
FAQ
What is Dolly Parton's favorite pie?
Dolly Parton’s favorite pie is classic Southern pecan pie. She’s known to love traditional recipes filled with rich, gooey pecan filling and buttery crust. While she hasn't publicly shared a favorite Pecan Cream Pie version, her love for nostalgic Southern desserts makes this no-bake twist a perfect tribute to her sweet roots.
What is the difference between a custard pie and a cream pie?
A custard pie is baked and made with eggs that set into a soft, firm texture—think traditional pecan pie. A cream pie, like Pecan Cream Pie, is typically no-bake with a silky filling made from cream cheese or pudding. It’s chilled, not cooked, offering a lighter, mousse-like bite compared to baked custards.
What is the secret to a good pecan pie?
The secret to a perfect pecan pie—or Pecan Cream Pie—is balance. Use toasted pecans for deep flavor, and always let the filling fully set before slicing. For cream versions, room-temperature ingredients and a well-chilled pie make all the difference. Texture contrast between buttery crust and velvety filling is key to every bite.
What is the difference between shoo fly pie and pecan pie?
Shoo fly pie is made with molasses and has a crumbly, cake-like texture with a strong, sweet flavor. Pecan pie—or Pecan Cream Pie in modern versions—features a nutty, buttery filling made from pecans, sugar, and often corn syrup or cream. Shoo fly pie is deeper and spiced, while pecan pie is smooth and nutty.
Conclusion: Your New Favorite No-Bake Dessert Awaits
This creamy Pecan Cream Pie is proof that decadent desserts don’t need ovens or hours of prep—just a few simple ingredients, some chill time, and a whole lot of flavor. With its silky cream cheese filling, praline pecan crunch, and buttery graham crust, it’s a crowd-pleaser that feels like a hug from the South.
And the best part? This no-bake beauty is foolproof and flexible—perfect for Thanksgiving, potlucks, or any sweet tooth moment in between. Whether you go classic or add a twist, this Pecan Cream Pie recipe delivers every single time.
If you loved this, don’t miss our Easy No-Bake Strawberry Cream Cheese Pie for a fruity twist, or our Nostalgic Homemade Oatmeal Cream Pie Cookies for a chewy throwback favorite. Both pair beautifully with this pie and make an irresistible dessert table lineup.
Ready to whip up this no-bake classic? Try the recipe, snap a photo, and share your version in the comments below. And don’t forget to leave a rating—it helps other dessert lovers discover this gem too!
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Pairing
These are my favorite dishes to serve with Pecan Cream Pie Recipe
Pecan Cream Pie
Equipment
- 1 9-inch pie pan Glass or ceramic for even baking
- 1 Electric hand mixer For smooth cream cheese & whipped cream
- 1 Large skillet Cast iron preferred for toasting pecans
- 1 Offset spatula For smooth cream spreading
- 1 Fine-mesh sieve Optional, for sifting powdered sugar
Ingredients
For the Crust
- 1 ½ cups Graham cracker crumbs
- 6 tablespoon Butter Melted
- 2 tablespoon Granulated sugar
For the Cream Filling
- 8 oz Cream cheese Softened
- ½ cup Powdered sugar Sifted
- 1 teaspoon Vanilla extract
- ¾ cup Heavy whipping cream Whipped to stiff peaks
- 2 tablespoon Maple syrup Pure
For the Pecan Topping
- 1 cup Chopped pecans Toasted in butter/sugar
- 2 tablespoon Butter
- 2 tablespoon Brown sugar
- Pinch — Salt Optional
Instructions
- Mix graham crumbs, melted butter, sugar into wet sand
- Press into pie pan, bake 8–10 min at 350°F, cool fully
- Toast pecans in butter & brown sugar 3–4 min, cool
- Beat cream cheese 2–3 min until smooth
- Add powdered sugar, vanilla, maple syrup
- Whip cream to stiff peaks, fold into cream cheese mix
- Spoon filling into crust, spread evenly
- Top with cooled pecans, press lightly
- Cover & refrigerate at least 4 hours or overnight
- Slice with warm knife, serve
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