For the crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Graham cracker crusts in no-bake pies commonly use around 1 1/2 cups crumbs plus sugar and 5–8 tablespoons melted butter, pressed into a 9-inch pie dish. The butter binds the crumbs and firms as it chills, creating a sturdy, sliceable base.
For the pecan cream filling
- 1 package (8 oz / 225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, cold
- 1 cup chopped pecans, toasted for best flavor
- 1/4 cup caramel sauce (optional but amazing)
No-bake pecan cream pies and pecan cheesecake-style pies often rely on a similar formula: softened cream cheese whipped with sugar and vanilla, then lightened with whipped cream and folded with chopped pecans. Toasting the pecans deepens their flavor, which is a frequent recommendation in pecan-centric desserts. A bit of caramel sauce folded in gives a caramel-pecan-pie vibe, echoing caramel pecan cream pie and pecan pie cheesecake recipes.
For the topping
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Extra pecans + caramel drizzle (optional)
Fresh whipped cream as a top layer is standard in no-bake cream pies and pecan cream pie variations, adding lightness and a pretty, bakery-style finish.
Step-by-step instructions
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