My Best Favorite Pecan Cream Pie – Creamy, Crunchy, and Completely Irresistible!
If you’ve been searching for a dessert that tastes like pure comfort and always gets people talking, this Pecan Cream Pie is the one to make. I’ve baked a lot of pies over the years—holiday pies, summertime pies, classic family pies—but nothing hits quite like this one. It’s rich, silky, nutty, and unbelievably easy to whip up. Every time I serve it, someone always asks for the recipe before they even finish their slice!
This pie has the perfect balance of flavors: a buttery crust, a creamy vanilla-infused filling, and toasted pecans that add that warm, caramel-like crunch. It’s the kind of dessert that makes people close their eyes on the first bite. And yes… it’s even better the next day, which makes it perfect for gatherings, holidays, or when you just want to treat yourself at home.
Whether you’re a beginner baker or a seasoned cook, this recipe never fails. It’s quick, no-stress, and made with simple ingredients you probably already have in your kitchen. Don’t lose this one—trust me, it’s a keeper!
Why You’ll Love This Pecan Cream Pie
No complicated steps — perfect for beginners
Ultra creamy filling that sets beautifully
Crunchy toasted pecans in every bite
Great for holidays like Thanksgiving, Christmas, or Easter
A crowd-pleaser — everyone asks for seconds
Make-ahead friendly — tastes even better chilled overnight
If you love pecan pie but want something lighter, creamier, and more refreshing, this is your new favorite dessert.
Ingredients You’ll Need
For the Crust
1 (9-inch) pre-baked pie crust (homemade or store-bought)
For the Cream Filling
1 cup heavy whipping cream
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon butter extract (optional but highly recommended!)
For the Pecan Layer
1 ½ cups chopped pecans
½ cup brown sugar
2 tablespoons melted butter
1 teaspoon vanilla extract
Pinch of cinnamon (optional)
How to Make the Best Pecan Cream Pie
- Prepare the Pecan Topping
Toast the pecans in a skillet for a few minutes until fragrant—this step makes all the difference. Combine them with brown sugar, butter, vanilla, and cinnamon. Let cool completely.
- Make the Cream Filling
Whip the heavy cream until stiff peaks form. In a separate bowl, beat the cream cheese, powdered sugar, vanilla, and butter extract until creamy. Fold the whipped cream into the cream cheese mixture until smooth and silky.
- Assemble the Pie
Spread the cream filling into the cooled pie crust. Spoon the pecan mixture over the top and gently press it down to help it set.
- Chill and Serve
Refrigerate for at least 4 hours, or overnight for best results. Slice, serve, and enjoy the dreamiest, creamiest pecan pie you’ve ever had.
Tips for the Perfect Pecan Cream Pie
Toast your pecans — it boosts the flavor like crazy
Use cold heavy cream so it whips properly
Softened cream cheese gives the filling a silky texture
Chill long enough — the longer it sits, the better it tastes
Add a drizzle of caramel sauce for an extra indulgent touch
How to Store It
Store in the fridge for up to 4 days
Keep covered so the pecans stay crisp
Freezing is possible, but best enjoyed fresh for texture
Serving Ideas
This pie is delicious on its own, but if you want to make it unforgettable:
Add a dollop of whipped cream
Serve with warm caramel or maple syrup
Pair with coffee, espresso, or hot chocolate
Add shaved chocolate over the top
Final Thoughts
This Pecan Cream Pie has become one of my all-time favorite desserts because it’s simple, creamy, and absolutely irresistible. It’s the kind of recipe that turns into a tradition—something you’ll make again and again, for holidays, family gatherings, or just when you’re craving something sweet and heavenly.
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