Print

Creamy No-Bake Pecan Cream Pie

A close-up slice of silky pecan cream pie featuring a thick, creamy filling studded with pecans and topped with whole toasted pecans.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make a rich, silky pecan cream pie with a simple graham cracker crust. This no-bake dessert is perfect for holidays and special gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1/2 cup chopped pecans, toasted
  • 1/4 cup chopped pecans, toasted (for topping)

Instructions

  1. Prepare the crust: Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour in melted butter and mix until crumbs are evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate. Chill the crust for 30 minutes.
  2. Make the cream cheese base: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined and creamy.
  3. Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until just combined. Do not overmix.
  4. Add pecans: Fold in the 1/2 cup of chopped toasted pecans into the filling.
  5. Assemble the pie: Spoon the filling evenly into the chilled graham cracker crust. Smooth the top with a spatula.
  6. Chill: Refrigerate the pie for at least 4 hours, or until firm.
  7. Garnish and serve: Before serving, sprinkle the remaining 1/4 cup of toasted pecans over the top of the pie. Slice and serve cold.

Notes

  • To toast pecans, spread them in a single layer on a baking sheet and bake at 350 degrees Fahrenheit for 5 to 8 minutes, watching closely to prevent burning.
  • You can substitute vanilla wafers or shortbread cookies for the graham crackers if you prefer a different crust flavor.
  • This pie holds well in the refrigerator for up to two days.

Nutrition