Pecan Cream Pie Recipe

One serving of Pecan Cream Pie drizzled with caramel sauce on a white dessert plate with the rest of the pie in the background.

Elevate your dessert game with our irresistible Pecan Cream Pie. This delectable creation combines a flaky, baked crust with a creamy, decadent filling and a crunchy topping of pecans - a true taste of Southern charm.

Course Dessert

Cuisine American

Keyword Pecan Cream Cheese Pie, Pecan Cream Pie

Prep Time 20

Cook Time 20

Chill Time: 8

Total Time 8 40

Servings

Calories 344kcal

Author Michele @ Flavor Mosaic

Equipment

electric mixer with a whisk attachment
mixing bowl
Rubber Spatula
Pie plate from Amazon.com (affiliate link)
Aluminum foil
Plastic Wrap

Ingredients

Pie

1 (9-inch) unbaked deep dish pie crust
2 (8-ounce) bars cream cheese (room temperature)
1 (14-ounce) can sweetened condensed milk
1 cup heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla
1 1/2 cups chopped pecans divided

Topping and Garnish:

1/2 cup heavy whipping cream
3 tablespoons confectioners’ sugar
1/4 teaspoon vanilla extract
12 whole pecan halves
2-3 tablespoons caramel sauce

Instructions

Preheat The Oven

Preheat the oven to 350° F.

Bake The Pie Crust

Place tin foil or parchment paper over the pie crust, then fill with beans or pie weights. Bake for 20 minutes. Remove and cool.

Make The Pie Filling

Beat the cream cheese for 3 minutes until fluffy.
Add the sweetened condensed milk and beat for another minute.
In a separate bowl, beat the whipping cream until stiff peaks form.
Then add the confectioners’ sugar and vanilla and beat some more.
Gently fold the heavy whipping cream into the cream cheese mixture, then add the pecans and stir.
Pour the pie filling into the cooled pie crust and wrap tightly with plastic wrap. Refrigerate for at least 4 hours or freeze overnight.

Make The Topping and Garnish The pie

In a large bowl, beat the ½ cup whipping cream until stiff peaks form, then add the confectioners sugar and vanilla and beat in.
You can spoon the whipped cream into a bag and pipe onto the edge of the pie.
Add whole or chopped pecans and serve with caramel sauce.

Video

Notes

You can use premade pie crust or you can make your favorite pie crust.
Bake the crust until golden brown, then cool completely before adding the pie filling.
Refrigerate until ready to serve or you can freeze and serve as a frozen dessert.
If you don’t wish to pipe the whipped cream over pie, you and spread over the top of the pie.
You can use cool whip in place of the whipped cream and confectioners’ sugar in the pie or just to decorate. Cool whip will hold its shape a little better.
This pie can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.

Nutrition