A rich and creamy twist on the classic pecan pie, this no-bake pecan cream pie features a buttery graham cracker crust, a luscious pecan filling, and a light whipped topping. Perfect for holidays or any time you want a decadent dessert without the fuss of baking.
Ingredients
For the Crust
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling
8 ounces cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
½ cup caramel sauce
1 cup chopped pecans
For the Topping
1 cup whipped cream or whipped topping
¼ cup caramel sauce
½ cup toasted pecans, for garnish
Instructions
1. Prepare the Crust
In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
Press the mixture evenly into the bottom of a 9-inch pie dish.
Refrigerate for at least 30 minutes to set.
2. Make the Filling
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Stir in the caramel sauce and chopped pecans until evenly combined.
3. Assemble the Pie
Spread the pecan cream filling evenly over the chilled crust.
Top with whipped cream and drizzle with caramel sauce.
Sprinkle with toasted pecans for extra crunch.
4. Chill and Serve
Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the pie to set properly.
Slice and enjoy this creamy, nutty delight!
