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Pecan Cream Pie Recipe

Pecan Cream Pie Recipe

5 from 2 votes
This pecan cream pie combines silky cream cheese filling with toasted pecans in a flaky homemade crust. Topped with whipped cream and candied pecans, it's a perfect blend of smooth and crunchy textures that elevates the classic pecan pie into an elegant dessert perfect for any special occasion.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 9
Course: Dessert
Cuisine: American
Calories: 685
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • 9-inch pie dish
  • Electric mixer
  • Large skillet
  • Pastry cutter (optional)
  • Pie weights or dried beans
  • Rolling pin

Method
 

Make the Crust:
  1. Mix flour and salt
  2. Cut in cold butter until crumbly
  3. Add ice water gradually until dough forms
  4. Chill 1 hour
  5. Roll out and fit into 9-inch pie dish
  6. Blind bake at 375°F for 25 minutes total (15 with weights, 10 without)
  7. Cool completely
Prepare Filling:
  1. Beat cream cheese until smooth
  2. Mix in powdered sugar and vanilla
  3. Whip heavy cream separately until stiff peaks form
  4. Fold whipped cream into cream cheese mixture
Make Pecan Topping:
  1. Melt butter in skillet
  2. Add pecans, brown sugar, cinnamon, and salt
  3. Cook 5-7 minutes until caramelized
  4. Cool completely
Assembly:
  1. Spread cream filling in cooled crust
  2. Top with cooled pecan mixture
  3. Chill 4 hours or overnight
  4. Before serving, pipe whipped cream around edge
  5. Garnish with pecan halves

Nutrition

Calories: 685kcalCarbohydrates: 52gProtein: 8gFat: 52gSaturated Fat: 24gCholesterol: 105mgSodium: 245mgPotassium: 220mgFiber: 3gSugar: 32g

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

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