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Delicious Pecan Cream Pie: A Perfect No-Bake Treat

Pecan Cream Pie
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This no-bake Pecan Cream Pie is a rich and creamy twist on the classic Southern dessert. Made with cream cheese, cheesecake pudding, whipped topping, and toasted pecans in a graham cracker crust, it’s a perfect holiday or year-round treat that’s ready with minimal effort.

Ingredients

Scale
  • 1 (6-ounce) graham cracker pie crust (store-bought or homemade)
  • 1 (3.4-ounce) package cheesecake, vanilla, or white chocolate instant pudding mix
  • 1 ½ cups milk (whole or 2%)
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup dark or light brown sugar
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) container Cool Whip, divided
  • 1 ⅓ cups toasted chopped pecans, divided
  • 8 whole pecans (optional for garnish)

Instructions

  1. Remove lid from graham cracker crust and place it inside a pie plate (optional for presentation).
  2. In a bowl, whisk pudding mix with milk for 2 minutes until thickened. Refrigerate to set while preparing the rest.
  3. Microwave cream cheese 10 seconds on each side to soften quickly, then beat until smooth and creamy.
  4. Add brown sugar and vanilla to cream cheese and beat until well combined.
  5. Stir in chilled pudding and 1 cup of chopped pecans.
  6. Gently fold in half of the Cool Whip until fully blended with no white streaks.
  7. Spoon filling into crust and smooth the top.
  8. Spread remaining Cool Whip over the top and sprinkle with remaining chopped pecans.
  9. Optional: Decorate with dollops of Cool Whip and whole pecans.
  10. Chill for at least 2 hours or until firm before serving.

Notes

    Nutrition

    Find it online: https://bakerslider.com/pecan-cream-pie/

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