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The Creamiest Pecan Cream Pie Recipe

A close-up shot of a thick slice of pecan cream pie showing the creamy white filling and pecan topping.
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Make this Southern classic, the Pecan Cream Pie, featuring a velvety, silky filling contrasted with crunchy pecans and a buttery crust. This easy recipe delivers a decadent dessert perfect for holidays or any special occasion.

Ingredients

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  • 1 pre-made 9-inch buttery pie crust
  • 1 cup pecan halves, toasted
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 1/4 cup chopped pecans, for topping

Instructions

  1. Prepare the crust: If using a store-bought crust, follow package directions for blind baking if necessary, or let it cool completely if it is a graham cracker crust.
  2. Toast the pecans: Spread the pecan halves on a dry skillet over medium heat. Cook for 3 to 5 minutes, stirring often, until fragrant. Set aside to cool.
  3. Make the cream cheese base: In a large bowl, beat the softened cream cheese, granulated sugar, brown sugar, vanilla extract, and salt until the mixture is smooth and creamy. Scrape down the sides of the bowl.
  4. Prepare the whipped cream: In a separate, chilled bowl, beat the cold heavy whipping cream until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form.
  5. Fold ingredients together: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined, creating a silky filling. Do not overmix.
  6. Assemble the pie: Gently fold in the toasted pecan halves into the filling. Spoon the filling evenly into the cooled pie crust.
  7. Chill the pie: Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm.
  8. Garnish and serve: Before serving, sprinkle the top of the pie with the chopped pecans. Slice and serve cold.

Notes

  • For a richer flavor, toast the pecans lightly in the oven at 350 degrees Fahrenheit for 7 minutes.
  • You can make this a no-bake pecan cream pie by using a pre-made graham cracker crust instead of a traditional pastry crust.
  • This pie is best made ahead of time; it holds well in the refrigerator for up to two days.

Nutrition

Find it online: https://devourdish.com/pecan-cream-pie-recipe-creamy-southern/