Description
Luxurious Pecan Cream Pie featuring silky vanilla cream filling topped with caramelized pecans in a flaky homemade crust. This show-stopping dessert combines the best of pecan pie and cream pie, delivering perfect texture contrast and balanced sweetness. Ideal for holiday celebrations and special occasions.
Ingredients
PIE CRUST:
1¼ cups all-purpose flour
½ teaspoon salt
1 tablespoon granulated sugar
½ cup (1 stick) cold unsalted butter, cubed
3–4 tablespoons ice water
CREAM FILLING:
8 oz cream cheese, softened to room temperature
1 cup powdered sugar
1 teaspoon pure vanilla extract
1½ cups heavy whipping cream, cold
2 tablespoons cornstarch
Pinch of salt
PECAN TOPPING:
2 cups pecan halves, toasted
⅓ cup light brown sugar, packed
3 tablespoons unsalted butter
2 tablespoons heavy cream
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon cinnamon (optional)
Instructions
1. Preheat oven to 375°F (190°C). Position rack in lower third.
2. Make crust: Combine flour, salt, and sugar in large bowl. Add frozen butter cubes and cut in with pastry cutter until mixture resembles coarse crumbs with pea-sized pieces.
3. Drizzle ice water, 1 tablespoon at a time, mixing gently until dough just comes together. Form into disk, wrap in plastic, and refrigerate 30 minutes.
4. Roll chilled dough into 12-inch circle on floured surface. Transfer to 9-inch pie pan, trim leaving 1-inch overhang, fold edges under, and crimp decoratively.
5. Line crust with parchment and fill with pie weights. Blind-bake 15 minutes.
6. Remove weights and parchment, prick bottom with fork, bake additional 12-15 minutes until golden. Cool completely (at least 1 hour).
7. Toast pecans in 350°F oven for 8-10 minutes. Set aside.
8. Make filling: Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy, about 3 minutes.
9. In chilled bowl, whip cold heavy cream with cornstarch and pinch of salt until stiff peaks form, 4-5 minutes.
10. Gently fold whipped cream into cream cheese mixture in three additions until no streaks remain.
11. Spread filling evenly into cooled pie crust. Refrigerate at least 2 hours until firm.
12. Make topping: In saucepan over medium heat, combine brown sugar, butter, cream, vanilla, salt, and cinnamon. Stir until butter melts and mixture bubbles.
13. Add toasted pecans, stir to coat. Cook 2-3 minutes stirring constantly until glossy and caramelized.
14. Cool topping 5 minutes until slightly thickened. Arrange candied pecans over chilled cream filling. Drizzle remaining sauce on top.
15. Refrigerate at least 30 minutes before serving. Slice with hot, clean knife for neat cuts.
Notes
Store covered in refrigerator for up to 3 days. Cream filling must stay chilled.
Bring to room temperature 10-15 minutes before serving for best flavor.
Do not freeze—cream filling separates when thawed.
Make crust and filling components 2 days ahead; assemble day before serving.
Ensure cream cheese is fully room temperature to prevent lumps.
Whip cream to stiff peaks or filling will be runny.
Cornstarch stabilizes whipped cream and prevents weeping.
For store-bought crust, use deep-dish and blind-bake according to package.
Crust must cool completely before adding filling to prevent melting.
Toast pecans to intensify flavor and improve crunch.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 32g
- Sodium: 280mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 85mg
Keywords: pecan cream pie, cream pie recipe, holiday pie, pecan dessert, thanksgiving pie