Creamy Pecan Pie

This luscious no-bake pecan pie combines a rich cream cheese and pudding filling studded with toasted pecans, topped with fresh whipped cream, all nestled in a buttery graham cracker and pecan crust. It’s the perfect sweet treat for holidays, gatherings, or whenever you want a taste of Southern comfort.

 

Ingredients

Graham Cracker & Pecan Crust:

• 1 ½ cups graham cracker crumbs (about 10-12 full crackers, finely crushed)

• ½ cup finely chopped toasted pecans

• 6 tablespoons unsalted butter, melted

• 3 tablespoons light brown sugar

Pie Filling:

• 1 (3.4 oz) package cheesecake, white chocolate, or vanilla instant pudding mix

• 1 ½ cups whole or 2% milk

• 1 (8 oz) package cream cheese, softened

• ½ cup dark or light brown sugar

• 2 teaspoons vanilla extract

• 1 ⅓ cups chopped pecans, toasted and cooled (see notes)

Homemade Whipped Cream:

• 1 ½ cups heavy whipping cream

• ⅓ cup granulated sugar

Optional Garnish:

• Remaining whipped cream

• Extra chopped pecans or whole pecans

 

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Instructions

Make the Crust:

1. Preheat oven to 350°F.

2. In a medium bowl, combine graham cracker crumbs, chopped toasted pecans, brown sugar, and melted butter. Mix until evenly moistened.

3. Press the mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate.

4. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and let cool completely.

Make the Filling:

1. Whisk pudding mix and milk in a medium bowl for 2 minutes until thickened. Chill while preparing the rest.

2. Beat cream cheese until smooth. Add brown sugar and vanilla; beat until well blended.

3. Stir in chilled pudding and 1 cup of toasted pecans.

Make Whipped Cream:

1. In a large bowl, beat heavy cream and sugar with an electric mixer until stiff peaks form. Be careful not to overbeat.

2. Gently fold half of the whipped cream into the pecan filling until fully combined.

Assemble the Pie:

1. Spoon the filling into the cooled graham cracker crust and smooth the top.

2. Sprinkle with the remaining chopped pecans.

3. Dollop or pipe the remaining whipped cream over the top. Garnish with whole pecans if desired.

Chill:

Refrigerate pie for at least 2 hours before serving to allow filling to set.