Discover the Ultimate Pecan Cream Pie Recipe for Perfect Indulgence

There’s something about a slice of pecan cream pie that feels like a warm hug on a plate. I still remember the first time I made this recipe in our little yellow farmhouse in Asheville. It was a crisp fall afternoon, and I was looking for the perfect pecan cream pie recipe to serve at our family gathering. The kids were running around the kitchen island, and Eric was pretending to help while mostly just stealing pecans from the counter.

That day, after several attempts and a minor kitchen disaster involving dropped eggs (thanks, Caleb!), I finally perfected this recipe. Now it’s become our family tradition for holiday gatherings and special occasions. This pecan cream pie recipe strikes that perfect balance between nutty richness and creamy decadence that’ll have everyone asking for seconds.

Why You’ll Love This Pecan Cream Pie Recipe

This isn’t just any pecan cream pie recipe—it’s a slice of Southern comfort with a modern twist that I’ve perfected over countless family gatherings:

• The buttery, flaky crust provides the perfect foundation
• The velvety cream cheese layer melts in your mouth
• The caramelized pecan topping adds a delightful crunch
• It’s surprisingly simple to make despite its impressive appearance
• Perfect for holidays, but special enough for everyday celebrations
• Makes you look like a pastry chef without the culinary school degree

My mother-in-law (who’s notoriously picky about desserts) declared it “better than the pecan pie at that fancy bakery downtown”—and let me tell you, that’s the highest compliment in our family!

Ingredients

For the Crust:

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold unsalted butter, cubed
• 4-5 tablespoons ice water
• 1 tablespoon white vinegar (my secret for extra flakiness!)

For the Cream Cheese Layer:

• 8 oz cream cheese, softened to room temperature
• ⅓ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• Pinch of salt

For the Pecan Filling:

• 3 large eggs
• 1 cup light corn syrup
• ⅔ cup granulated sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons pure vanilla extract
• ¼ teaspoon salt
• 1½ cups pecan halves (plus extra for decorating)

Substitution tip: If you’re out of corn syrup, you can use pure maple syrup instead. It adds a lovely depth but will slightly alter the flavor profile. Out of pecans? Walnuts can work in a pinch, but the flavor won’t be quite the same.

Timing

• Prep Time: 30 minutes (including crust chilling)
• Bake Time: 50-55 minutes
• Cooling Time: At least 3 hours
• Total Time: About 5 hours (mostly hands-off)

Trust me, the waiting is the hardest part, but it’s 100% worth it. I’ve learned from experience that rushing the cooling process leads to a runny filling—something my impatient husband had to learn the hard way!

Step-by-Step Instructions

Step 1: Prepare the Crust

1. Whisk the flour and salt together in a large bowl until well combined.
2. Add the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
3. Combine the ice water and vinegar, then drizzle it over the flour mixture, 1 tablespoon at a time, stirring with a fork until the dough just begins to come together.
4. Form the dough into a flat disk, wrap it tightly in plastic wrap, and chill for at least 1 hour.

Olivia’s Tip: The colder your ingredients, the flakier your crust! I even chill my flour in the freezer for 15 minutes before starting when I want an extra-special crust.

Step 2: Roll Out and Blind Bake the Crust

1. Preheat your oven to 375°F (190°C).
2. On a lightly floured surface, roll the chilled dough into a 12-inch circle.
3. Gently lay the rolled dough into a 9-inch pie dish, pressing it softly into the bottom and along the sides.
4. Trim any excess dough, leaving about ½ inch overhang, then fold under and crimp decoratively.
5. Line the crust with parchment paper, then fill it with pie weights or dried beans to prevent puffing during baking.
6. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until just barely golden.
7. Remove from oven and reduce temperature to 350°F (175°C).

Olivia’s Tip: No pie weights? No problem! I’ve used dried beans, rice, and even spare change in emergencies (clean coins only, please!).

Step 3: Prepare the Cream Cheese Layer

1. In a medium bowl, beat the cream cheese and sugar until light and fluffy (about 2 minutes).
2. Add the egg, vanilla, and salt, then beat until smooth and fully incorporated.
3. Spread this mixture evenly over the bottom of the par-baked crust.
4. Return to the oven and bake for 15 minutes until just set.

Olivia’s Tip: Make sure your cream cheese is truly at room temperature for the smoothest filling. I’ve tried to rush this step before, and those little cream cheese lumps are not what we’re going for!

Step 4: Make the Pecan Filling

1. While the cream cheese layer bakes, whisk together the eggs, corn syrup, sugar, melted butter, vanilla, and salt in a large bowl until well combined.
2. Stir in 1 cup of the pecan halves.
3. When the cream cheese layer is just set, carefully pour the pecan mixture over it.
4. Arrange the remaining ½ cup of pecans decoratively on top.

Olivia’s Tip: For extra flavor, toast your pecans lightly in a dry skillet before adding them to the filling. Just 5 minutes on medium heat can bring out amazing nutty notes!

Step 5: Bake the Pie

1. Place the pie on a baking sheet (to catch any potential overflow) and bake at 350°F for 30-35 minutes, until the filling is just set but still slightly jiggly in the center.
2. The top should be golden brown, and a knife inserted about 1 inch from the edge should come out clean.
3. Allow to cool completely on a wire rack (at least 3 hours or overnight).

Olivia’s Tip: If the crust edges start browning too quickly, cover them with a pie shield or strips of aluminum foil.

Cooking Tips

After making this pecan cream pie recipe more times than I can count (including for my super-critical sister-in-law’s baby shower—she asked for the recipe, so I count that as a win!), I’ve collected some wisdom:

• Let the cream cheese come to room temperature naturally—microwaving it can create hot spots that affect the texture.
• The pie will look slightly underdone in the center when you take it out. That’s perfect! It will continue to set as it cools.
• If you find your pecans sinking into the filling, toss them in a teaspoon of flour before adding them.
• For a more intense flavor, try browning your butter before adding it to the filling.
• A splash of bourbon or rum in the pecan filling takes this cream pecan pie recipe to new heights (just 1-2 tablespoons will do).

Want more nutty goodness? Try this delightful Candied Cashews recipe—it’s perfect for gifting, snacking, or sprinkling on your favorite desserts.

Lila’s favorite part of this recipe is arranging the pecans on top. She creates “pecan art” as she calls it, sometimes making flower patterns or smiley faces. I’ve learned that perfectionism has no place in a kitchen with children—and honestly, her designs always make people smile!

Personal Story

The first time I made this pecan cream cheese pie recipe was for Eric’s birthday, about seven years ago. Being the Southern gentleman that he is, he had mentioned that his grandmother used to make the best pecan pie in Tennessee. Talk about pressure!

I spent days researching different variations and landed on this cream cheese version because, well, cream cheese makes everything better! The morning of his birthday, I woke up early to surprise him with the pie at breakfast (because we’re adults and can eat dessert whenever we want).

As he took the first bite, I watched his expression change from polite interest to genuine surprise and then pure joy. “Liv,” he said, “I think my grandma would be jealous.” We now joke that this pie was what sealed the deal on our marriage. Every year on his birthday, I make this exact recipe, and now the kids help too.

Caleb’s contribution typically involves “quality control” of the pecans (eating them), while Lila has become quite the expert crust crimper. These kitchen moments are what memories are made of—sometimes messy, always sweet.

Nutritional Information

Let’s keep it real—this pecan cream pie recipe isn’t winning any health food awards, but life is about balance, right? Here’s the approximate breakdown per slice (assuming 8 slices):

• Calories: Approximately 520 per slice
• Fat: 32g (with 12g saturated fat)
• Carbohydrates: 54g
• Protein: 7g
• Fiber: 2g
• Sugar: 39g

I like to think of this as “good for the soul” nutrition. Some things just can’t be measured in calories alone!

Healthier Alternatives

If you’re looking to make this pecan cream pie recipe a bit lighter (though honestly, sometimes you just need to enjoy the real deal), here are some modifications I’ve tested:

• Reduce the sugar in the filling by up to ¼ cup without dramatically affecting the taste
• Use a graham cracker crust instead of traditional pie crust to cut down on butter
• Try Neufchâtel cheese instead of full-fat cream cheese (it has 1/3 less fat)
• Replace half the corn syrup with pure maple syrup for more natural sweetness
• For a gluten-free version, use a premade gluten-free crust or make your own with a 1:1 gluten-free flour blend

Just remember, there’s a reason this recipe has been passed down through generations in Southern families—sometimes traditional is best, especially for special occasions!

Serving Suggestions

In our house, how you serve this cream pecan pie recipe is almost as important as how you make it:

• Don’t skip the final touch—a dollop of lightly sweetened whipped cream is essential.
• A scoop of vanilla bean ice cream creates pure magic when served warm
• A light dusting of powdered sugar makes it extra festive for holidays
• Drizzle with a touch of warm caramel sauce for special occasions
• Serve with a strong cup of coffee to perfectly offset the pie’s rich sweetness.

Looking for another cozy dessert to share with your loved ones? Don’t miss this decadent Heavenly Hash Brownies recipe—it’s rich, chocolatey, and a total crowd-pleaser!

For extra presentation points, place whole pecans around the edge of the serving plate and add a sprig of mint. It’s those little touches that make guests feel special—something my grandmother always taught me.

Common Mistakes to Avoid

Even experienced bakers can hit a few bumps with this pecan cream pie recipe. Here are the pitfalls I’ve either experienced or witnessed:

• Rushing the cooling time: This pie NEEDS those hours to set properly. I’ve seen tears (mine) when an impatient slice turns into pecan soup.
• Overbaking: The center should still have a slight jiggle when you take it out of the oven—it will continue to set as it cools.
• Underbaking the pie crust: A soggy bottom is nobody’s friend. Make sure to properly blind bake!
• Using cold cream cheese: Those little lumps never fully incorporate. Room temperature is key.
• Forgetting to place the pie on a baking sheet: Nothing smells worse than sugar burning on the bottom of your oven (trust me on this one).

My most memorable disaster involved forgetting the cream cheese layer altogether one Thanksgiving. Everyone was very polite about my “traditional” pecan pie, but it wasn’t the same. Lesson learned: write out all steps when cooking with toddlers underfoot!

Storing & Reheating Tips

This pecan cream cheese pie recipe actually improves after a day in the refrigerator as the flavors meld together:

• Refrigeration: Store loosely covered with plastic wrap for up to 5 days.
• Freezing Tip: Wrap the fully baked pie tightly in plastic wrap, followed by aluminum foil, and freeze for up to 2 months.
• Serving Suggestion: For best flavor and texture, allow refrigerated slices to sit at room temperature for 30 minutes before serving.
• Reheating Option: While it’s delicious at room temp, you can warm individual slices in the microwave for 15–20 seconds if you prefer. Any longer and the cream cheese layer gets too soft.

Pro tip: If freezing, place the completely cooled pie on a flat surface in the freezer until solid, then wrap it. This prevents the filling from shifting before it’s completely frozen.

FAQs

Can I make this cream pecan pie recipe ahead of time?

Absolutely! In fact, I recommend making it a day ahead. The flavors develop beautifully overnight, and it gives the pie plenty of time to set properly. Just cover it loosely and refrigerate.

What’s the best substitute for corn syrup in this pecan cream pie recipe?

The best substitute is a homemade sugar syrup: dissolve 1¼ cups granulated sugar in ¼ cup hot water, then cool before using. You can also use pure maple syrup, though it will add its own distinctive flavor (which is delicious, just different!).

Why did my pecan pie filling end up runny?

Three main culprits here: underbaking, not cooling long enough, or too much liquid in your filling. Make sure your pie passes the “jiggle test”—the center should wobble slightly but not be liquid when you gently shake the pie.

Final Thoughts

This pecan cream pie recipe has been the star of countless family gatherings in our home. It’s the perfect balance of creamy richness and nutty crunch, wrapped in a buttery, flaky crust that makes everyone feel special. What I love most is how it brings people together—there’s something about sharing a slice of homemade pie that creates connection.

Whether you’re a seasoned baker or trying your hand at pies for the first time, this recipe won’t disappoint. It might even become your signature dessert! The best recipes are the ones that create traditions, and this pecan cream pie has certainly done that for our family.

I’d love to hear how this turns out in your kitchen—drop me a comment or share a picture if you try it! There’s nothing that makes me happier than knowing my recipes have found a home in your kitchen too.

And if you’re into retro dessert vibes, you’ll love our nostalgic Cherries in the Snow recipe. It’s light, fruity, and a perfect finish to any meal.

Now, if you’ll excuse me, I think there might be one last slice hiding in the back of my fridge with my name on it!

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