Name: Pecan Cream Cheese Pie
Prep time: 20 min
Cook time: 10 min
Total time: 3 h
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup sugar; 6 tbsp unsalted butter, melted; 8 oz (225g) cream cheese, softened; ½ cup powdered sugar; 1 tsp vanilla extract (divided); 1 cup whipped topping or heavy cream, whipped; 1 ½ cups pecans, chopped; ½ cup light corn syrup; ½ cup brown sugar; 2 tbsp butter

Pecan Cream Cheese Pie is a creamy, nutty, and absolutely irresistible dessert that I love making whenever I want to impress guests or treat myself. The combination of smooth cream cheese filling with a crunchy pecan topping and a buttery graham cracker crust makes every bite a delight. It’s rich, yet balanced, with just the right amount of sweetness and texture.

Ingredients

Crust:

1 ½ cups graham cracker crumbs

¼ cup sugar

6 tbsp unsalted butter, melted

Cream Cheese Filling:

8 oz (225g) cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

1 cup whipped topping (or heavy cream, whipped)

Pecan Topping:

1 ½ cups pecans, chopped

½ cup light corn syrup

½ cup brown sugar

2 tbsp butter

1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crust: I mix the graham cracker crumbs, sugar, and melted butter until the crumbs are evenly coated. Then I press this mixture firmly into the bottom of a 9-inch pie dish. I bake it at 350°F (175°C) for about 8-10 minutes and let it cool completely.

Prepare the cream cheese filling: I beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Next, I gently fold in the whipped topping (or whipped cream) to keep it light and fluffy. I spread this filling evenly over the cooled crust.

Make the pecan topping: In a saucepan over medium heat, I melt the butter, brown sugar, and corn syrup, stirring occasionally until everything is well combined. Then, I stir in the chopped pecans and vanilla extract and let the mixture simmer for 3-5 minutes until it thickens slightly.

Assemble the pie: I pour the warm pecan topping over the cream cheese layer, spreading it out evenly. Finally, I chill the pie in the fridge for at least 2 hours to allow it to set perfectly before serving.

Servings and timing

This pie serves about 8 people. From start to finish, including chilling time, it takes roughly 3 hours to prepare, with most of that time spent chilling to get the filling firm and the topping set.

Variations

I sometimes like to add a sprinkle of cinnamon or nutmeg to the cream cheese filling for a warm, spicy twist. Alternatively, swapping pecans for walnuts or adding chocolate chips to the filling can create delicious variations. For a lighter version, I use Greek yogurt mixed with cream cheese, which adds a subtle tanginess.

Storage/Reheating

I store this pie covered in the refrigerator for up to 3 days. Because of the cream cheese and whipped topping, I don’t recommend freezing it, as the texture can change when thawed. When ready to serve, I let the pie sit at room temperature for about 10-15 minutes to soften slightly before slicing.

FAQs

Can I use a store-bought pie crust instead of making the graham cracker crust?

Yes, I’ve used store-bought graham cracker or even traditional pie crusts with great results. Just bake according to the package instructions and then proceed with the filling.

What can I substitute for light corn syrup in the pecan topping?

If I don’t have light corn syrup, I use honey or maple syrup as a natural alternative. The texture may vary slightly, but the flavor is still delicious.

Can I make this pie ahead of time?

Absolutely! I like to prepare the pie a day in advance and refrigerate it overnight. This actually helps the flavors meld together beautifully.

Is it necessary to use whipped topping?

I prefer using whipped topping or freshly whipped heavy cream to keep the filling light and fluffy, but you can use stabilized whipped cream or even mascarpone for a richer texture.

How do I prevent the crust from getting soggy?

To avoid sogginess, I bake the crust first to set it. Letting it cool completely before adding the filling also helps maintain a crisp texture.

Conclusion

Pecan Cream Cheese Pie is one of those desserts that always feels like a special treat. I love the way the creamy filling balances with the sweet pecan topping and buttery crust. It’s easy enough to make any time I want a comforting dessert but elegant enough for holiday dinners or celebrations. Once you try it, I’m sure you’ll want to keep this recipe in your regular rotation too.

Pecan Cream Cheese Pie