No‑Bake Pecan Cream Pie (Fluffy Filling & Buttery Pecan Topping)

1. Spread the cream filling evenly into the cooled pie crust, smoothing the top with a spatula.

2. Refrigerate while you prepare the pecan topping so the filling begins to firm up.

4. Prepare the Pecan Topping

1. In a medium saucepan, melt butter over medium heat.

2. Stir in brown sugar and cream. Bring to a gentle simmer, stirring constantly, until the sugar dissolves and the mixture thickens slightly (about 3–4 minutes).

3. Remove from heat and stir in vanilla, salt, and pecans.

4. Let the mixture cool until it’s just warm and slightly thickened but still pourable; this keeps it from melting the cream filling.

The topping should look glossy and coat the nuts, similar to a loose praline.

5. Assemble the Pie

1. Spoon the cooled pecan mixture over the cream filling, gently spreading it so it covers the top in an even layer.

2. Refrigerate the pie for at least 4 hours, preferably overnight, until fully set.

Chilling allows the cream layer to firm up enough to slice cleanly and helps the pecan topping develop the chewy texture visible in your slice photo.

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Tips, Variations, and Serving

• Use very cold cream for whipping; it whips faster and holds more volume.

• Don’t over‑heat the topping once the cream is added—high heat can cause it to separate.

• For extra flavor, toast pecans in a dry skillet or 350°F oven for a few minutes before adding to the topping.

• Variations:

  • Add a splash of bourbon to the topping for a boozy twist.

  • Fold a bit of crushed shortbread or graham crumbs into the cream layer for texture.

  • Swap vanilla for maple extract in the filling and topping for a maple‑pecan cream pie.

Serve slices well chilled with a dollop of whipped cream on the side if you want to echo the extra bowl of whipped cream shown in the collage. Leftovers keep covered in the refrigerator for up to 4 days.