Pecan Cream Pie Toasted Recipe
Dreamy Pecan Cream Pie recipe with toasted pecans Discover our easy technique for this dazzling rich dessert Perfect for any occasion
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 1 pie (8 servings) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 (9-inch) pre-baked pie crust, homemade or store-bought
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 cup powdered sugar
- 2 teaspoons vanilla extract, divided
- 1 (8 oz) container frozen whipped topping, thawed
- 1 cup chopped pecans
- 3/4 cup brown sugar, packed
- 1/2 cup heavy whipping cream
- 1 tablespoon butter
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until it’s completely smooth and lump-free. Gradually beat in the powdered sugar and 1 teaspoon of vanilla extract until well combined and creamy.
- Gently fold in the entire container of thawed whipped topping with a spatula until no white streaks remain.
- Spread the cream cheese mixture evenly into your pre-baked pie crust. Smooth the top and refrigerate to firm up.
- In a medium saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, and butter. Bring to a gentle boil and cook for 3-5 minutes, stirring constantly, until thickened. Remove from heat and stir in the remaining 1 teaspoon of vanilla extract. Let cool for 15-20 minutes.
- Pour the slightly cooled pecan topping over the chilled cream layer, spreading it to the edges. Return the pie to the refrigerator for at least 4 hours, but preferably overnight, to set.
Notes
A dreamy no-bake cream pie with a silky cream cheese filling, a flaky crust, and a rich toasted pecan caramel topping. It’s the perfect make-ahead dessert for holidays or any occasion.
Nutrition
- Serving Size: 1 pie (8 servings)
- Calories: 580 kcal
- Sugar: 45 g
- Fat: 38 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 6 g