No‑bake pecan cream pie combines the best parts of pecan pie and cream pie in one stunning dessert. Instead of a dense, super‑sweet filling, you get a thick, silky vanilla cream layered in a prebaked pie crust, then finished with a chewy, buttery pecan topping. The contrast between the crisp crust, fluffy filling, and nutty topping makes every slice feel decadent yet surprisingly light, and the pie sets in the fridge instead of the oven—perfect for holidays when your oven is already busy.
Ingredients
For the crust
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1 (9‑inch) deep‑dish pie shell, baked and cooled
(Use homemade or store‑bought; blind‑bake according to package or recipe directions.)
For the cream filling
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8 oz cream cheese, softened
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1 cup powdered sugar, sifted
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1 teaspoon vanilla extract
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1 1/2 cups heavy whipping cream, very cold
For the pecan topping
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1/2 cup unsalted butter
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1/2 cup brown sugar, packed
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1/4 cup heavy cream
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1 teaspoon vanilla extract
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1/4 teaspoon salt
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1 1/2–2 cups chopped pecans (use a mix of chopped and a few halves for appearance)
Step‑by‑Step Instructions
1. Bake and Cool the Crust
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If using a refrigerated or frozen pie shell, prick the bottom with a fork and blind‑bake according to package instructions until golden.
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Let the crust cool completely on a wire rack. The filling is no‑bake, so the crust must be fully baked before assembly.
A crisp, fully cooled crust is key so it doesn’t soften when filled.
2. Make the Cream Filling
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In a large mixing bowl, beat softened cream cheese until smooth and creamy.
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Add powdered sugar and vanilla and beat again until fully combined and light.
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In a separate chilled bowl, beat heavy cream to stiff peaks.
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Gently fold the whipped cream into the cream‑cheese mixture in two or three additions, keeping as much air in the mixture as possible.
You should end up with a thick, fluffy, mousse‑like filling that holds soft peaks and resembles the tall layer shown in the photo.
