Pecan Cream Pie

A rich and creamy twist on classic pecan pie — featuring a buttery crust, silky cream cheese filling, and a crunchy caramelized pecan topping.

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📝 Ingredients (9-inch pie)

🥧 For the Crust

• 1 ¼ cups all-purpose flour

• ½ cup cold unsalted butter, cubed

• 2–3 tbsp ice water

• ¼ tsp salt

(Shortcut: Use 1 store-bought 9-inch pie crust.)

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🧁 For the Cream Filling

• 8 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1 cup heavy whipping cream

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🌰 For the Pecan Topping

• 1 cup chopped pecans

• ½ cup brown sugar

• ¼ cup light corn syrup

• ¼ cup heavy cream

• 2 tbsp butter

• 1 tsp vanilla extract

• Pinch of salt

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👩‍🍳 Instructions

1️⃣ Prepare the Crust

1. In a bowl, mix flour and salt.

2. Cut in cold butter until crumbly.

3. Add ice water 1 tbsp at a time until dough forms.

4. Shape into a disk, wrap, and chill 30 minutes.

5. Roll out and place into a 9-inch pie pan.

6. Dock with a fork and blind bake at 375°F (190°C) for 15–18 minutes until golden.

7. Cool completely.

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2️⃣ Make the Cream Layer

1. Beat cream cheese until smooth.

2. Add powdered sugar and vanilla; mix well.

3. In a separate bowl, whip heavy cream to stiff peaks.

4. Fold whipped cream into cream cheese mixture gently.

5. Spread evenly into cooled crust.

6. Chill for at least 1 hour.

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3️⃣ Make the Pecan Topping

1. In a saucepan over medium heat, combine butter, brown sugar, corn syrup, and cream.

2. Stir until bubbling and slightly thickened (about 3–4 minutes).

3. Remove from heat and stir in vanilla, salt, and pecans.

4. Let cool 10–15 minutes (should be thick but pourable).

5. Spoon evenly over chilled cream layer.

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4️⃣ Chill & Set

Refrigerate for at least 3–4 hours before slicing.

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🍽️ Serving Tips

• Chill knife before slicing for clean cuts.

• Top with whipped cream for extra indulgence.

• Drizzle with caramel sauce for a bakery-style finish.

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❓ Q & A

Q1: Can I make it ahead?

Yes! It’s perfect for making 1 day in advance.

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Q2: Can I toast the pecans?

Highly recommended. Toast at 350°F for 5–7 minutes before using for deeper flavor.

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Q3: Can I freeze it?

Yes, freeze up to 1 month. Thaw overnight in refrigerator.

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Q4: Can I make it without corn syrup?

Yes. Substitute with:

• Honey

• Maple syrup

• Golden syrup

Texture may be slightly softer.

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Q5: How is this different from traditional pecan pie?

Traditional pecan pie has a baked custard filling.
Pecan cream pie has a no-bake creamy layer topped with caramelized pecans.