Pecan Cream Pie

Pecan Cream PieRich, creamy, and filled with nutty crunch—this Pecan Cream Pie is a decadent twist on the classic pecan pie.With a smooth cream cheese and whipped cream filling layered over a buttery crust and topped with toasted pecans,it’s the kind of dessert that makes guests ask for seconds every single time. Author: deesviralCuisine: AmericanCategory: Pie / DessertYield: 8 servingsPrep Time: 20 minutesCook Time: 15 minutes (for crust, if baking)Chill Time: 3 hours Ingredients1 unbaked 9-inch pie crust (pre-bake and cool if preferred)1 cup heavy whipping cream1/3 cup powdered sugar16 oz cream cheese, softened1 cup packed brown sugar1 teaspoon vanilla extract1 1/2 cups pecans, toasted and chopped (plus halves for topping)Optional: whipped cream for garnishInstructionsPrepare crust: If baking your pie crust, preheat oven to 375°F (190°C). Bake according to package or recipe directions until golden. Let cool completely.Whip cream: In a chilled bowl, whip heavy cream with powdered sugar until stiff peaks form. Set aside.Make cream filling: In another bowl, beat softened cream cheese, brown sugar, and vanilla until smooth and creamy.Combine: Gently fold whipped cream into the cream cheese mixture until fully combined.Add pecans: Stir in chopped toasted pecans, reserving some for garnish.Assemble pie: Spread the cream mixture evenly into the cooled pie crust. Smooth the top.Chill: Refrigerate for at least 3 hours, or until firm.Serve: Garnish with extra pecan halves and whipped cream if desired. Slice and enjoy!Why This Recipe WorksWhipped cream: Creates an airy, mousse-like texture in the filling.Cream cheese: Adds tang and structure for a stable pie base.Toasted pecans: Deepen the nutty flavor while adding crunch.Expert TipsToast pecans in a dry skillet for 5 minutes to maximize flavor.Make ahead: This pie tastes even better after chilling overnight.For a shortcut, use a graham cracker crust for a no-bake version.StorageRefrigerate covered for up to 4 days.Do not freeze—the cream filling may separate.Frequently Asked QuestionsCan I make this with a store-bought crust? Yes, both baked and graham cracker crusts work great. Can I use walnuts instead of pecans? Yes, though the classic flavor comes from pecans. How do I prevent a soggy crust? Blind-bake the pie crust fully and let it cool before filling. Estimated Nutrition~420 kcal per slice (estimate). ADVERTISEMENT Recipe by deesviral.This Pecan Cream Pie is rich, smooth, and packed with nutty goodness—perfect for holidays, gatherings, or anytime you crave a truly indulgent dessert.