Here’s a rich, nutty, and creamy Pecan Cream Pie recipe that combines the buttery crunch of pecans with a smooth cream filling—perfect for holidays or special occasions! ✨

Pecan Cream Pie Recipe

Ingredients

For the Pie Crust

• 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

(You can also use a pre-made pie crust if preferred.)

For the Cream Filling

• 1 package (8 oz / 225 g) cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream, whipped until stiff peaks form
• 1 tsp vanilla extract

For the Pecan Topping

• 1 cup pecan halves
• ½ cup brown sugar
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• ½ tsp vanilla extract
• Pinch of salt

Instructions

1. Prepare the Crust

1. Preheat oven to 175°C / 350°F.
2. Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
3. Press mixture firmly into a 9-inch pie dish.
4. Bake for 8–10 minutes, then let it cool completely.

2. Make the Cream Filling

1. In a mixing bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
2. Gently fold in whipped heavy cream and vanilla extract.
3. Spread the cream mixture evenly into the cooled pie crust.
4. Chill in the refrigerator for at least 2 hours to set.

3. Prepare the Pecan Topping

1. In a saucepan over medium heat, combine brown sugar, heavy cream, and butter.
2. Stir until sugar dissolves and mixture begins to bubble (about 3–4 minutes).
3. Remove from heat, stir in vanilla and salt.
4. Add pecan halves and coat them in the caramel mixture.
5. Let topping cool slightly (but not harden) before pouring it over the chilled cream filling.

4. Serve

• Chill for another 30 minutes before slicing.
• Garnish with extra whipped cream or drizzle with caramel sauce if desired.

 Tips & Variations:

• For extra crunch, add chopped pecans into the cream filling.
• Make it a Chocolate Pecan Cream Pie by adding a thin layer of melted chocolate on the crust before adding the filling.
• Serve chilled for best texture.

Would you like me to also share a no-bake version of this pie (without needing the oven)?