... Print

No-Bake Decadent Pecan Cream Pie

A close-up slice of pecan cream pie featuring a graham cracker crust, creamy filling with chopped pecans, and piped whipped cream topped with whole pecans.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, velvety Pecan Cream Pie with a buttery graham cracker crust. This easy, no-bake dessert delivers a satisfying contrast between the smooth filling and crunchy pecan topping, perfect for holidays.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, cold
  • 1/4 cup maple syrup
  • 1 cup chopped pecans, toasted
  • 1 cup heavy cream, cold (for topping)
  • 2 tablespoons powdered sugar (for topping)
  • 1/2 teaspoon vanilla extract (for topping)
  • 1/4 cup pecan halves (for garnish)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for at least 30 minutes.
  2. Make the cream cheese base: In a large bowl, beat the softened cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla extract until smooth. Set aside.
  3. Prepare the filling base: In a separate, chilled bowl, whip 1/2 cup cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Add flavor: Fold in the maple syrup until just combined. Do not overmix.
  5. Assemble the pie: Gently fold in the 1 cup of chopped, toasted pecans into the cream filling. Spread this mixture evenly into the chilled graham cracker crust.
  6. Chill the pie: Cover the pie loosely and refrigerate for at least 4 hours, or until the filling is firm.
  7. Make the topping: Before serving, whip the remaining 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract until stiff peaks form.
  8. Finish and serve: Spread or pipe the whipped cream topping over the chilled pie. Arrange the pecan halves on top for garnish. Slice and serve immediately.

Notes

  • Toasting the pecans enhances their flavor; spread them on a baking sheet and bake at 350°F (175°C) for 5-8 minutes, watching closely to prevent burning.
  • This pie is an excellent make-ahead dessert; prepare it a day in advance and add the whipped topping just before serving.
  • If you are looking for simple recipes for everyday meals, this pie fits the bill without the stress of baking a traditional pie.

Nutrition

Find it online: https://carlacooking.com/pecan-cream-pie-no-bake-decadent-recipe/