There's something magical about the combination of buttery pecans and silky cream filling that makes pecan cream pie recipe an absolute showstopper. This classic Southern dessert takes the beloved pecan pie to new heights by incorporating a luxurious cream filling that perfectly complements the nutty crunch of toasted pecans. Whether you're planning a holiday feast or simply craving something special, this pecan cream pie recipe delivers restaurant-quality results right in your home kitchen.
Why You'll Love This Pecan Cream Pie Recipe
This pecan cream pie strikes the perfect balance between rich and light, combining the familiar comfort of traditional pecan pie with the elegant touch of a cream filling. The contrast between the crunchy pecans and the smooth, velvety cream layer creates an unforgettable dessert experience that'll have your guests begging for the recipe.
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Ingredients
the Crust:
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 4-5 tablespoons ice water
the Cream Filling:
- 8 ounces cream cheese, softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Pecan Topping:
- 2 cups pecans, chopped
- ¼ cup unsalted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
Instructions
Preparing the Crust
- Combine flour and salt in a large bowl. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
- Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface and transfer to a 9-inch pie dish.
- Blind bake the crust with pie weights for 15 minutes, then remove weights and bake for an additional 10 minutes until golden brown.
- Allow the crust to cool completely before filling.
Making the Cream Filling
- Beat the softened cream cheese until smooth using an electric mixer.
- Gradually add powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Refrigerate while preparing the pecan topping.
Preparing the Pecan Topping
- Melt butter in a large skillet over medium heat.
- Add chopped pecans, brown sugar, cinnamon, and salt.
- Cook for 5-7 minutes, stirring frequently, until pecans are toasted and sugar has caramelized.
- Remove from heat and let cool completely.
Assembly
- Spread the cream filling evenly in the cooled pie crust.
- Top with the cooled pecan mixture, spreading it evenly over the cream layer.
- Refrigerate for at least 4 hours or overnight before serving.
Storage Instructions
Store the pecan cream pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. While freezing is possible, the texture of the cream filling may change slightly upon thawing.
Recipe Variations
- Make it lighter by using Neufchâtel cheese instead of full-fat cream cheese
- Add a layer of caramel sauce between the cream filling and pecan topping
- Transform it into a no-bake version by using a graham cracker crust
- Create mini versions using a muffin tin for perfect individual servings
Equipment For Pecan Cream Pie Recipe
- 9-inch pie dish
- Electric mixer
- Large skillet
- Pastry cutter (optional)
- Pie weights or dried beans
- Rolling pin
Top Tip
- Toast the pecans before caramelizing them to enhance their flavor
- Ensure all dairy ingredients are at room temperature before mixing
- Don't overbeat the cream cheese mixture to prevent it from becoming too dense
- Chill the pie thoroughly to allow the filling to set properly
FAQ
Is derby pie the same as pecan pie?
No, Derby Pie and pecan pie are different. Derby Pie, trademarked by Kern's Kitchen in Kentucky, features chocolate chips and walnuts in a bourbon-enriched filling, while traditional pecan pie uses pecans in a corn syrup-based filling without chocolate. Derby Pie has a more cookie-like texture, whereas pecan pie has a custard-like filling topped with pecans.
Is it better to use light or dark Karo syrup for pecan pie?
Both light and dark Karo syrup work well in pecan pie, but they provide different flavors. Light corn syrup creates a milder, more traditional taste that lets the pecans shine, while dark corn syrup adds a more robust, molasses-like flavor. Many bakers prefer using half of each for a balanced flavor profile that's not too sweet or intense.
Why did my pecan pie turn out soupy?
A soupy pecan pie typically results from underbaking or incorrect ingredient ratios. Common causes include:
Not baking long enough (internal temperature should reach 200°F)
Too much liquid in the filling
Not enough eggs to set the custard
Opening the oven door during baking
Not letting the pie cool completely before cutting
Can I eat week old pecan pie?
A pecan pie can be safely eaten up to 4 days when stored in the refrigerator. After that, quality and safety decline significantly. While the high sugar content acts as a preservative, the egg-based filling makes it perishable. For longer storage, freeze the pie for up to 3 months. Never store pecan pie at room temperature for more than 2 hours.
HOW DID YOUR PECAN CREAM PIE RECIPE TURN OUT?
How did your Pecan Cream Pie Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of creamy custard filling and crunchy toasted pecans, all nestled in a buttery crust and topped with fresh whipped cream for an elegant twist on the classic pecan pie. If you're a fan of rich Southern desserts, be sure to try our Oatmeal Cream Pies Recipe next – another easy-to-make yet delicious treat!
Did you make this Pecan Cream Pie Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Some bakers have had great success adding a drizzle of caramel sauce, while others love incorporating a touch of bourbon or maple syrup. Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
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Pecan Cream Pie Recipe
Equipment
- 9-inch pie dish
- Electric mixer
- Large skillet
- Pastry cutter (optional)
- Pie weights or dried beans
- Rolling pin
Ingredients
the Crust:
- 1½ cups all-purpose flour
- ¼ teaspoon salt
- ½ cup cold unsalted butter cubed
- 4-5 tablespoons ice water
the Cream Filling:
- 8 ounces cream cheese softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
the Pecan Topping:
- 2 cups pecans chopped
- ¼ cup unsalted butter
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
Garnish:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 8-10 pecan halves for decoration
Instructions
Make the Crust:
- Mix flour and salt
- Cut in cold butter until crumbly
- Add ice water gradually until dough forms
- Chill 1 hour
- Roll out and fit into 9-inch pie dish
- Blind bake at 375°F for 25 minutes total (15 with weights, 10 without)
- Cool completely
Prepare Filling:
- Beat cream cheese until smooth
- Mix in powdered sugar and vanilla
- Whip heavy cream separately until stiff peaks form
- Fold whipped cream into cream cheese mixture
Make Pecan Topping:
- Melt butter in skillet
- Add pecans, brown sugar, cinnamon, and salt
- Cook 5-7 minutes until caramelized
- Cool completely
Assembly:
- Spread cream filling in cooled crust
- Top with cooled pecan mixture
- Chill 4 hours or overnight
- Before serving, pipe whipped cream around edge
- Garnish with pecan halves
Notes
- Keep all ingredients cold for best crust results
- Ensure cream cheese is softened for smooth filling
- Can be made 1 day ahead
- Store in refrigerator up to 5 days
Sophie says
Warning: this pie is addictive! Made it for Thanksgiving and now family requests it for every holiday 🥧