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This Creamy Pecan Pie is an easy no-bake pecan pie filling made with cool whip, cream cheese, and pudding in a flaky pie crust. Unlike traditional pecan pie, this version has a light, fluffy, creamy filling instead of the usual gooey baked custard. It’s such a delicious twist on a classic Thanksgiving dessert and you can make it with a homemade pie crust, store-bought crust, or even a graham cracker crust for a fully no bake pie.
Why You’ll Love Pecan Cream Pie
You know I’m obsessed with crust (it’s literally the name of my site), and while I love classic pecan pie, sometimes I want something a little different. I’m also a huge fan of creamy pies (especially those with pudding mix and whipped topping). This recipe is a mash up of pecan pie, pudding pie, and cheesecake pie, with brown sugar giving it that familiar pecan pie flavor. It’s exactly the kind of dessert mashup I love creating!
I’ve made enough pies over the years that, while the crust is my favorite part, it’s not always the star of the show. It’s actually supposed to be complimentary to the filling, and while my homemade all-butter pie crust is perfect for this, anything works. You can do a refrigerated or frozen crust, or even use a no-bake crust so you don’t even have to turn on your oven!
Creamy Pecan Pie Ingredients
- As mentioned, you can use my all butter pie crust recipe or use a refrigerated or frozen crust. The pie crust needs to be blind baked and fully cooled before assembling the pie.
- Make sure your full fat, block cream cheese is room temperature and your cool whip is thawed.
- Adding a little brown sugar gives it more of a pecan pie flavor, along with using toasted pecans.
- Instant vanilla pudding mix is the best flavor to use (not cooked pudding) and you’ll need nonfat milk or you’ll need a bit more (more fat = more needed or the filling will be too thick).
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Dorothy’s Pie Making Tips
- Make sure to fully blind bake your pie (bake it once with pie weights and once without). I have a whole post detailing how to blind bake, or follow package directions if using a store bought crust.
- Want a fully no-bake pie? Use a graham cracker crust or shortbread crust instead.
- Want to use nondairy milk? You may need a bit more than called for, test it a bit at a time to make sure the pie sets properly.
- Learn how to toast nuts for the toasted pecans. This adds tons of flavor to the pie.
Pecan Cream Pie Recipe
Ingredients
- 1 (9-inch) pie crust, (pastry crust or graham cracker, see note)
- 1 (3.4 oz) box vanilla instant pudding mix
- 1 cup nonfat milk, see note
- 1 (8-ounce) block cream cheese, softened
- ½ cup (100g) packed brown sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) container cool whip, divided
- 1 ½ cups (170g) chopped pecans, toasted, divided
Instructions
- If using a pastry crust, blind bake according to package directions and allow to completely cool before making pie filling.
- Whisk pudding mix and milk until smooth. Set aside to set while making the rest of the filling.
- Add cream cheese and brown sugar to a large bowl and beat at medium speed until smooth. Mix in vanilla extract.
- Mix the semi-set pudding into the cream cheese mixture. Carefully fold in half the whipped topping until combined, then fold in 1 cup (113g) pecans.
- Add filling to prepared crust. Top with remaining cool whip and sprinkle with remaining ½ cup (57g) pecans.
- Chill at least 2 hours before serving. Store in refrigerator, loosely covered.
Notes
- Crust options: Use a store bought graham, pecan, or shortbread crust. If you prefer a pastry crust, use one recipe of my all-butter pie crust and blind bake it or use a frozen or refrigerated crust ad blind bake according to package directions.
- Milk: If using 2% or whole milk you’ll need to use ¼ to ½ cup more, same if you use nondairy milk.
- You can substitute approximately 3 cups freshly whipped cream for the cool whip.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Storing Pecan Cream Pie
- This pie can be made ahead and stored in the fridge, loosely covered, for up to 24 hours.
- Once sliced, store in refrigerator for up to 2 days.
- I do not recommend freezing this pie.
How to make Creamy Pecan Pie
- The instant pudding will be thicker than normal pudding by design. It’ll be thick and yellow.
- The cheesecake mixture should have no lumps.
- Be sure and fold all the ingredients together, do not stir rapidly. Add the pecans last.
- Top the pie with additional cool whip and pecans for garnish.
