Creamy Pecan Cream Pie (No-Bake Filling)
Ingredients
Crust
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1 unbaked 9-inch pie crust
(or use a baked graham cracker crust if you want zero oven)
Creamy Filling
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8 oz cream cheese, softened
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1 cup powdered sugar
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1 tsp vanilla extract
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1 cup heavy whipping cream (whipped to stiff peaks)
Pecan Topping
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1 cup chopped pecans
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½ cup brown sugar
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2 tbsp butter
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2 tbsp heavy cream
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1 tsp vanilla extract
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Pinch of salt
Instructions
1. Prepare the crust
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Bake pie crust according to package directions.
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Let cool completely.
(Skip this if using a ready-made crust.)
2. Make the creamy filling
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Beat cream cheese until smooth.
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Add powdered sugar and vanilla; beat until fluffy.
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Gently fold in whipped cream until light and airy.
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Spread evenly into cooled crust.
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Refrigerate while you make the topping.
3. Make the pecan topping
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In a saucepan over medium heat, melt butter.
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Stir in brown sugar, cream, salt, and vanilla.
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Bring to a gentle simmer for 2–3 minutes.
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Remove from heat and stir in pecans.
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Let cool slightly (warm, not hot).
4. Assemble
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Spoon pecan topping evenly over the chilled filling.
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Refrigerate at least 4 hours (overnight is best).
Serve With
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Extra whipped cream (like in your photo 😌)
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Coffee or strong tea
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Zero shame
Texture & flavor check
✔ Creamy, mousse-like filling
✔ Sweet, buttery pecan crunch
✔ Clean slices once chilled
If you want:
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No cream cheese
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More cheesecake-like
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Maple pecan version
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Totally no-bake crust
Just tell me — I’ve got you 🍰