Ohhh yes—pecan cream pie is rich, creamy, nutty, and a little retro in the best way 🥧🤎 Think pecan pie + whipped cream + silky custard.
Here’s a classic, crowd-pleasing version.
Pecan Cream Pie
Ingredients
Crust
- 1 9-inch baked pie crust (homemade or store-bought)
Pecan Filling
- 1 cup chopped pecans, lightly toasted
- 1 cup heavy whipping cream
- 1 (3.4 oz) box vanilla instant pudding mix
- ½ cup powdered sugar
- 1 tsp vanilla extract
Topping
- 1 cup whipped cream (or Cool Whip)
- Extra pecan halves for garnish
Instructions
- Toast pecans
Toast in a dry skillet 3–5 minutes until fragrant. Cool. - Make cream filling
Beat heavy cream, pudding mix, powdered sugar, and vanilla until thick and fluffy. - Fold in pecans
Gently fold chopped pecans into the cream mixture. - Fill the crust
Spoon filling into baked crust and smooth the top. - Chill
Refrigerate at least 4 hours (overnight is best). - Top & serve
Spread whipped cream on top and decorate with pecans.
Tips for Best Flavor
- Toasting pecans is non-negotiable 🔥
- Chill time matters—this pie slices clean when cold
- Use instant pudding only (not cook-and-serve)
Variations
- 🍯 Southern twist: drizzle honey or caramel over the top
- 🍫 Chocolate pecan cream pie: add mini chocolate chips
- 🥃 Bourbon pecan cream pie: 1–2 tsp bourbon in the filling
- 🥧 No-bake crust: graham cracker or shortbread crust works great
If you want the old-fashioned cooked custard version, the Amish style, or a lighter whipped version, just say the word 😄
