Pecan Cream Pie is one of those desserts that feels like a warm hug in every bite. The buttery crunch of pecans combined with a creamy, luscious filling is pure heaven.
Growing up, my family always had pecan pie on the holiday table, but the first time I tried a pecan cream pie, it became an instant favorite. It’s like the best of both worlds—nutty, sweet, and velvety all at once.
This recipe is perfect for when you want a dessert that feels special but is surprisingly easy to make. Whether you’re hosting a holiday dinner or just craving a slice of indulgence, this pecan cream pie will have everyone coming back for seconds.
And don’t worry! I’ll guide you through every step, so you can bake with confidence!
What’s Inside This Recipe?
Ingredients for the Perfect Pecan Cream Pie
Let’s get all your ingredients ready before we dive into baking. This keeps everything organized and makes the process smoother. Here’s what you’ll need:
- 1 pre-made pie crust (store-bought or homemade)
- 1 cup pecans, roughly chopped (reserve a few whole pecans for garnish)
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Optional:
For extra indulgence, you can use cream of coconut instead of heavy cream. It adds a subtle tropical flavor that pairs beautifully with the pecans.
Ready? Let’s jump into the step-by-step instructions to bring this creamy, nutty pie to life!
How to Make Pecan Cream Pie
This pie is easier to make than it looks, and I promise it’s worth every minute. Just follow these simple steps:
Step 1: Preheat and prep
Preheat your oven to 350°F. Roll out your pie crust into a 9-inch pie dish if it’s not already done. Use a fork to gently poke holes in the bottom of the crust. This prevents it from puffing up as it bakes.
Step 2: Toast the pecans
Spread the chopped pecans on a baking sheet and toast them in the oven for about 8 minutes. This step enhances their flavor, so don’t skip it! Once toasted, set them aside to cool.
Step 3: Make the cream cheese filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the powdered sugar, 1/2 cup of the heavy cream, and 1 tsp of vanilla extract. Beat until the mixture is fluffy and combined.
Step 4: Create the pecan custard
In a separate bowl, whisk together the eggs, brown sugar, remaining heavy cream, remaining vanilla extract, and salt. Stir in the toasted pecans. This custard layer is what gives the pie its rich, nutty flavor.
Step 5: Assemble the pie
Pour the cream cheese mixture into the pie crust, spreading it evenly. Next, carefully pour the pecan custard on top. Use a spatula to gently smooth the layers without mixing them.
Step 6: Bake and cool
Bake the pie in the preheated oven for 30–35 minutes, or until the filling is set but still slightly jiggly in the center. Let it cool completely before serving. This allows the layers to firm up and slice beautifully.
Step 7: Garnish and serve
Once the pie is cool, garnish with whole pecans for a pretty finish. You can also add a dollop of whipped cream or drizzle of caramel sauce if you’re feeling extra fancy. Slice, serve, and enjoy!
Creative Variations for Pecan Cream Pie
One of my favorite things about this recipe is how versatile it is. You can easily tweak it to fit different tastes or dietary needs. Here are a few ideas:
- Keto Pecan Cream Pie: Swap powdered and brown sugar for keto-friendly sweeteners like erythritol or monk fruit. Use an almond or coconut flour crust for a low-carb twist.
- Chocolate-Drizzled Cream Cheese Pecan Pie: Top with a drizzle of melted chocolate just before serving. It adds rich contrast to the creamy filling and crunchy pecans, a true showstopper.
- Coconut Cream Pecan Pie: Replace the heavy cream with cream of coconut for a tropical vibe. Add toasted coconut flakes on top for extra flair and texture.
- Gluten-Free Pecan Cream Pie: Just switch to a gluten-free pie crust, everything else in the recipe is naturally gluten-free for an effortless upgrade.
Feel free to experiment with flavors and share your own creations. I’d love to hear how you make this recipe your own!
Frequently Asked Questions About Pecan Cream Pie
Can I make this pie ahead of time?
Absolutely! Pecan cream pie is a great make-ahead dessert. You can prepare it up to two days in advance and store it in the refrigerator. Just be sure to cover it tightly with plastic wrap or foil to keep it fresh.
Can I use a graham cracker crust instead of a traditional crust?
Yes, a graham cracker crust works beautifully with this recipe. It adds a sweet, crumbly texture that pairs perfectly with the creamy filling.
What’s the best way to store leftovers?
Store leftover pecan cream pie in the refrigerator. Cover it tightly with plastic wrap or store slices in an airtight container. It will stay fresh for up to 4 days.
Can I freeze pecan cream pie?
Yes! Wrap the pie tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Let it thaw in the refrigerator before serving.
Do I have to toast the pecans?
Toasting the pecans isn’t mandatory, but it really enhances their flavor and gives the pie a deeper, nuttier taste. I highly recommend it!
Let’s Bake Something Sweet!
I hope this pecan cream pie becomes a new favorite in your home, just like it has in mine. It’s a dessert that feels fancy yet is so easy to make. The combination of creamy filling and crunchy pecans is simply irresistible.
If you try this recipe, I’d love to hear about it! Leave a comment below, rate the recipe, or share your creation on social media. Don’t forget to tag me so I can see your delicious results.
Looking for more sweet treats? Try my Creamy Peanut Butter Pie , It’s another creamy, dreamy dessert perfect for any occasion.
Happy baking, and enjoy every bite!
– Wanda
Pecan Cream Pie Recipe
Ingredients
- 1 pre-made pie crust store-bought or homemade
- 1 cup pecans roughly chopped (reserve a few whole pecans for garnish)
- 8 oz cream cheese softened
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1/4 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
Step 1: Preheat and prep
- Preheat your oven to 350°F. Roll out your pie crust into a 9-inch pie dish if it’s not already done. Use a fork to gently poke holes in the bottom of the crust. This prevents it from puffing up as it bakes.
Step 2: Toast the pecans
- Spread the chopped pecans on a baking sheet and toast them in the oven for about 8 minutes. This step enhances their flavor, so don’t skip it! Once toasted, set them aside to cool.
Step 3: Make the cream cheese filling
- In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the powdered sugar, 1/2 cup of the heavy cream, and 1 tsp of vanilla extract. Beat until the mixture is fluffy and combined.
Step 4: Create the pecan custard
- In a separate bowl, whisk together the eggs, brown sugar, remaining heavy cream, remaining vanilla extract, and salt. Stir in the toasted pecans. This custard layer is what gives the pie its rich, nutty flavor.
Step 5: Assemble the pie
- Pour the cream cheese mixture into the pie crust, spreading it evenly. Next, carefully pour the pecan custard on top. Use a spatula to gently smooth the layers without mixing them.
Step 6: Bake and cool
- Bake the pie in the preheated oven for 30–35 minutes, or until the filling is set but still slightly jiggly in the center. Let it cool completely before serving. This allows the layers to firm up and slice beautifully.
Step 7: Garnish and serve
- Once the pie is cool, garnish with whole pecans for a pretty finish. You can also add a dollop of whipped cream or drizzle of caramel sauce if you’re feeling extra fancy. Slice, serve, and enjoy!
