Oh, you’re going to love this one — Pecan Cream Pie is like a mash-up of buttery pecan pie and a luscious cream pie. 🥧
It’s rich, nutty, and creamy — perfect for holidays, potlucks, or whenever you want a Southern-style dessert that isn’t quite as heavy as a baked pecan pie.
🥧 Pecan Cream Pie Recipe
🍳 Ingredients
For the crust:
- 1 (9-inch) pie crust, baked and cooled
(Homemade or store-bought — graham cracker or traditional pastry both work!)
For the pecan layer:
- ¾ cup chopped pecans, toasted
- ½ cup light brown sugar
- 2 tablespoons melted butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- Pinch of salt
For the creamy filling:
- 1 cup heavy whipping cream
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
For garnish (optional but delicious):
- Extra toasted pecans
- Whipped cream or caramel drizzle
👩🍳 Instructions
- Bake the crust
- If using pastry crust: bake according to package or recipe directions until golden. Let it cool completely.
- For a graham cracker crust: mix 1½ cups graham crumbs + ⅓ cup melted butter + 3 tbsp sugar; press into pan and bake at 350°F for 8–10 minutes. Cool.
- Make the pecan layer
- In a skillet over medium heat, stir together brown sugar, butter, and corn syrup until melted and smooth.
- Add pecans, vanilla, and salt. Cook for 2–3 minutes until glossy and slightly thickened.
- Spread evenly in the cooled crust and let cool completely.
- Prepare the cream filling
- Beat cream cheese, powdered sugar, and vanilla until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Fold whipped cream gently into the cream cheese mixture.
- Assemble the pie
- Spread the creamy filling over the cooled pecan layer.
- Smooth the top and chill at least 4 hours (or overnight) until firm.
- Serve and enjoy
- Top with extra whipped cream and toasted pecans before serving.
- Slice with a warm knife for clean cuts.
💡 Tips & Variations
- Add bourbon or maple extract (½–1 tsp) to the pecan layer for deeper flavor.
- Use brown butter instead of regular butter for a nuttier taste.
- Make it mini! Use tart shells or a muffin tin for personal pecan cream pies.
- Keeps well in the fridge for 3–4 days, covered.
Would you like me to give you a no-bake version (great for summer or quick prep)?
