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Pecan Cream Pie
This Pecan Cream Pie is rich, creamy, and full of nutty caramel flavor. Layers of pecans and sweet cream filling make it a fantastic no bake dessert!
A NO BAKE PECAN PIE RECIPE
This delicious Pecan Cream Pie is a great alternative to a traditional pecan pie. It’s still decadent, but it a simple no bake dessert that has layers of fluffy cream cheese filling, buttery toasted pecan topping with a rich caramel sauce. It’s the perfect mix of creamy, crunchy, and sweet. The bonus? This recipe makes two pies! So serve one now and save one for later!
FREQUENTLY ASKED QUESTIONS:
My husband hates coconut, can I leave it out? Yes, just don’t include it. No need to replace with anything else. Just toast the pecans by themselves. I do not use Cool Whip, can I make homemade whipped cream? Yes, you could use your favorite homemade whipped cream for this recipe. I have not personally made it myself so you will have to experiment on your own to get the amounts correct. I don’t mind whipped topping so I have only made it this way. What size Cool Whip tub do I need? The 12 ounce tub of Cool Whip is the medium size. There is a smaller 8 ounce and a larger 16 ounce. If you can’t find the 12 ounce, I would suggest using the 16 ounce and just use about ¾ of it. Any brand of whipped topping will do the trick. Can I make these pies ahead of time? Pies can be made up to a week in advance, cut and served directly from the freezer. In fact, this recipe is perfect for making ahead. Since it needs to freeze for at least 6 hours, you can prepare it a day or two in advance and keep it frozen until ready to serve. What do I do with the second pie? This makes two pies but I you could easily cut it in half to only make one. So why not make one and freeze one while you’re making it anyways? Can I use a homemade pie crust? Yes, you can substitute homemade pie crust for the original frozen ones. Just bake and cool them completely before layering the filling and toppings. How should I store leftover pie? Store any leftovers tightly covered in the freezer. It will keep for up to 1 week. For best texture, slice and serve the pie straight from the freezer rather than letting it thaw completely.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
deep dish frozen pie shells– for convenience use 2 frozen deep dish pie shells, baked to package directions. Two homemade pie crusts, refrigerated pie dough, or 2 prepared graham cracker crusts could be substituted if preferred.
cream cheese– You can use these Tips to Soften Cream Cheese Quickly. Cream cheese is the base for the filling, adding a slight tang and smooth creamy texture to the pie. Full-fat cream cheese works best, but low-fat can be substituted if desired. I cannot give you a substitute if you don’t like cream cheese, sorry.
sweetened condensed milk– sweetened condensed milk provides sweetness and makes the filling extra smooth and creamy.
Cool Whip– Any brand of whipped topping will work. Whipped topping makes the filling light and fluffy. Be careful not to over mix the filling after adding the whipped topping. See my Frequently Asked Questions above about using homemade whipped cream.
sweetened shredded coconut– if you don’t like coconut, you can omit it. You don’t need to replace it with anything if you choose not to use it. Toasting the coconut gives the pie and additional depth of flavor.
pecans– Pecans add crunch and pairs well with coconut and caramel. Sliced almonds or chopped walnuts can be substituted for pecans, if desired. Unfortunately, if you don’t like nuts then this recipe is not for you as this is a pecan pie.
unsalted butter– a few Tablespoons of butter help to toast the coconut and pecans while adding a slightly rich nutty flavor when toasted. You can use salted butter if that is all you have on hand.
caramel sauce– your preferred brand of caramel sauce can be used for this recipe.
HOW TO MAKE PECAN CREAM PIE:
Bake pie shells according to package directions, set aside to cool completely. In a 12-inch skillet over medium heat melt 4 Tablespoons of butter, add the shredded coconut and pecans. Cook until lightly browned and toasted, 10-12 minutes, stirring regularly. Remove from heat to cool completely.
In the bowl of a stand mixer fitted with the whisk attachment (or with a bowl and an electric hand mixer), beat cream cheese and sweetened condensed milk on high speed until light and thoroughly mixed, about 2 minutes, scraping down the sides of the bowl if needed.
Add half of the whipped topping, mix on medium speed until combined, about 20 seconds, scrape down the bowl and whisk as needed. Add the remaining whipped topping, mix on medium-high speed until combined, about 20 seconds. Makes about 6 cups of cream cheese filling.
Place one quarter of the cream cheese filling to the bottom of each pie shell, about 1 ¼ cup each, spreading into an even layer.
Evenly top each pie with 1 cup of coconut mixture. Drizzle each pie with 4-5 tablespoons of caramel topping. Divide the remaining cream cheese mixture evenly between the two pies, about 1 ¼- 1 ½ cup each. Top with the remaining coconut mixture, dividing evenly between the two pies. Finally, top each pie with 4-5 tablespoons of caramel topping.
Cover and place pies in the freezer for at least 6 hours, or overnight. Cut and serve straight from the freezer.
CRAVING MORE RECIPES?
Southern Pecan Pie
Pecan Pie Bars
Pecan Pie Cheesecakes
Pecan Pie Bubble Up
Homemade Pecan Pie Cupcakes
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Pecan Cream Pie
Everything you love about a traditional pecan pie, but in no bake dessert form.
Course DessertCuisine American
Prep Time 30 minutes minutesFreeze Time 6 hours hoursTotal Time 6 hours hours 30 minutes minutes
Servings 16
Calories 478kcal
Author Brandie Skibinski
Ingredients2 deep dish frozen pie shells4 Tablespoons unsalted butter7 ounce bag sweetened shredded coconut2 cups chopped pecans8 ounce block cream cheese, softened14 ounce can sweetened condensed milk12 ounce Cool Whip whipped topping, thawed (this is the medium sized tub, see notes)1 cup caramel sauce
InstructionsBake 2 deep dish frozen pie shells according to package directions, set aside to cool completely. In a large skillet over medium heat, melt 4 Tablespoons unsalted butter. Add in all the sweetened shredded coconut and 2 cups chopped pecans. Cook until lightly browned and toasted (estimated time about 8 minutes or so.) You need to stir regularly so they don't burn. Remove from heat and pour coconut and pecans onto a heat safe plate to allow to cool. In the bowl of a stand mixer fitted with the whisk attachment (or with a bowl and an electric hand mixer), beat 8 ounce block cream cheese, softened and 14 ounce can sweetened condensed milk on high speed until light and thoroughly mixed, about 2 minutes, scraping down the sides of the bowl if needed. Add half of the Cool Whip whipped topping, mix on medium speed until combined, about 20 seconds, scrape down the bowl and whisk as needed. Add the remaining whipped topping, mix on medium-high speed until combined, about 20 seconds. Place one quarter of the cream cheese filling to the bottom of each pie shell, about 1 ¼ cup each, spreading into an even layer. Evenly top each pie with 1 cup of coconut/pecan mixture. Drizzle each pie with 4-5 Tablespoons of caramel topping.Divide the remaining cream cheese mixture evenly between the two pies, about 1 ¼- 1 ½ cup each.Top with the remaining coconut/pecan mixture, dividing evenly between the two pies. Finally, top each pie with 4-5 Tablespoons of caramel topping.Cover and place pies in the freezer for at least 6 hours, or overnight. Cut and serve straight from the freezer.
Notes
NOTE: Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
The 12 ounce tub is the middle size tub. There is an 8 ounce and 16 ounce. If you can’t find the 12 ounce, just purchase the 16 ounce and use about 3/4 of it.
NutritionCalories: 478kcal | Carbohydrates: 49g | Protein: 8g | Fat: 29g | Sodium: 327mg | Fiber: 2g | Sugar: 33g
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