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Pecan Cream Pie

Pecan cream pie features a baked graham cracker crust filled with smooth cream cheese and whipped cream, then chilled until set. Toasted pecans and a fluffy whipped cream topping finish each slice.
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Prep Time 25 minutes
Cook Time 18 minutes
Chilling 6 hours
Total Time 6 hours 43 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the crust
  • 1.5 cup graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the filling
  • 1 package (8 oz) cream cheese softened
  • 0.5 cup powdered sugar divided
  • 2 tbsp powdered sugar remaining, divided
  • 1 tsp vanilla extract divided
  • 0.5 tsp vanilla extract remaining, divided
  • 0.125 tsp kosher salt
  • 1 cup pecans finely chopped
  • 1 cup heavy cream cold, for filling
  • 0.75 cup heavy cream cold, for topping

Equipment

  • 1 9-inch pie plate
  • 1 rimmed baking sheet
  • 1 electric mixer

Method
 

Make the crust
  1. Heat the oven to 350°F.
  2. Stir together the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl.
  3. Press the mixture firmly across the bottom and up the sides of a 9-inch pie plate.
  4. Bake for 8 to 10 minutes, until the crust is set.
  5. Cool the crust completely.
Make the filling
  1. Spread the pecans on a rimmed baking sheet and toast at 350°F for 6 to 8 minutes, until fragrant.
  2. Cool the pecans, then set aside 1/4 cup for the topping.
  3. Beat the cream cheese with 1/2 cup powdered sugar, 1 teaspoon vanilla, and the salt until smooth.
  4. Beat 1 cup heavy cream to stiff peaks in a separate bowl.
  5. Gently fold the whipped cream and 3/4 cup of the toasted pecans into the cream cheese mixture.
  6. Spread the filling in the cooled crust and cover.
  7. Refrigerate for at least 6 hours.
Make the topping
  1. Beat the remaining 3/4 cup heavy cream with the remaining 2 tablespoons powdered sugar and 1/2 teaspoon vanilla to medium-stiff peaks.
  2. Spread the topping over the chilled pie and sprinkle with the reserved pecans.

Notes

For the fluffiest filling, beat the cream to stiff peaks and fold it in gently. Refrigerate covered for up to 3 days; freezing is not recommended. For a gluten-free option, use gluten-free graham cracker crumbs.