No-Bake Pecan Cream Pie
Ingredients:
For the crust:
• 1 9-inch pre-baked pie crust (store-bought or homemade graham cracker or pastry)
For the filling:
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 (8 oz) tub Cool Whip or whipped topping
• 1 cup chopped pecans
• 1 tsp vanilla extract
For the topping:
• ½ cup chopped pecans (toasted for extra flavor)
• Optional: Whipped cream swirls for garnish
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Instructions:
1. Make the filling:
In a large bowl, beat the cream cheese and powdered sugar together until smooth and fluffy.
Add in the vanilla and mix well.
Fold in the Cool Whip until fully incorporated.
Stir in the chopped pecans.
2. Assemble the pie:
Spoon the mixture into your pre-baked pie crust, smoothing the top with a spatula.
3. Chill:
Cover and refrigerate for at least 4 hours, or until firm (overnight is even better!).
4. Top & serve:
Just before serving, top with extra chopped pecans and whipped cream swirls.
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Tips:
• For extra decadence, drizzle with caramel sauce.
• Try a pecan shortbread crust for double the pecan punch.
• If using homemade whipped cream, use about 1½ cups whipped from heavy cream.
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It’s creamy, crunchy, sweet, and perfect for the holidays or any day you want to impress without turning on the oven!