Pecan Cream Pie is a no-bake, ultra-creamy dessert with a buttery graham cracker crust, fluffy pecan-studded cream cheese filling, and a cloud of lightly sweetened whipped cream on top. It’s rich, nutty, and smooth, yet surprisingly simple to assemble—perfect for holidays, potlucks, or any time you want an impressive pie without turning on the oven.
Why you’ll love this pecan cream pie
This pie uses the same structure as many popular no-bake pecan cream and pecan cheesecake-style pies: a classic graham crust, a cream cheese and whipped cream filling, and lots of toasted pecans folded in for crunch. Because the filling is stabilized by cream cheese and whipped cream instead of eggs or gelatin, it sets softly in the fridge and slices cleanly while staying light and mousse-like.
Toasted pecans and optional caramel sauce bring the flavor in the direction of pecan pie without the heavy, baked custard layer, similar to no-bake pecan pie cheesecake and pecan cream pies that offer a lighter, fluffier take on pecan desserts. The whole dessert can be made ahead and chilled, freeing up oven space and reducing last-minute stress.
Ingredients
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