Ingredients
For the crust:
• 1 cup finely chopped pecans
• ½ cup all-purpose flour (or almond flour for grain-free)
• ¼ cup brown sugar
• ¼ tsp salt
• 6 tbsp cold butter, cubed (or coconut oil)
For the filling:
• 8 oz cream cheese, softened (or dairy-free alternative)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy cream or full-fat coconut cream (cold)
• ½ cup chopped toasted pecans (plus extra for topping)
Optional garnish:
• Whipped cream
• Pecan halves
• Caramel drizzle
Instructions
- Make the crust: In a food processor, pulse pecans, flour, brown sugar, and salt. Add cold butter and pulse until crumbly. Press firmly into a 9-inch pie dish, covering bottom and sides. Bake 12–15 minutes at 350°F (175°C) until golden. Let cool completely.
- Make the filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- In another bowl, whip cold heavy cream to stiff peaks. Gently fold into cream cheese mixture until smooth.
- Stir in chopped pecans.
- Spread filling into cooled crust. Smooth the top.
- Chill at least 4 hours (or overnight) to set.
- Before serving, garnish with whipped cream, whole pecans, or a drizzle of caramel.
✨ A no-bake twist on classic pecan pie—creamy, crunchy, and perfect for warm-weather desserts!
💡 Make it ahead: Assemble up to 2 days in advance for stress-free entertaining.
PREP TIME & NUTRIFICATION :
Prep Time : 20 mins , Cook Time : 15 mins , Total Time : 4 hrs 35 mins (includes chilling) , Servings : 8 slices , Calories : 360 , Net Carbs: 28g , Fats: 26g , Protein: 5g