Pecan Cream Pie

A rich, creamy Pecan Cream Pie with toasted pecans and a tangy no-bake cream cheese filling. This Southern-style dessert is foolproof, elegant, and ready in just 30 minutes—perfect for holidays or any time you want something sweet without baking.

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Course: Dessert, Holiday

Cuisine: American, Southern

Prep Time: 20

Cook Time: 10

Chill Time: 4

Total Time: 4 30

Servings: slices

Calories: 410kcal

Cost: $10–$12

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

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition