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Pecan Cream Pie – A Dreamy Twist on a Southern Classic


  • Author: WAFA LI

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

  1. 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.
  2. Make the filling: In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
  3. In another bowl, whip cold heavy cream to stiff peaks. Gently fold into cream cheese mixture until smooth.
  4. Stir in chopped pecans.
  5. Spread filling into cooled crust. Smooth the top.
  6. Chill at least 4 hours (or overnight) to set.
  7. 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