Go Back
A whole pecan cream pie in a clear glass pie dish with a single slice removed and served on an off-white speckled plate. The pie features a golden graham cracker crumb crust and a thick, fluffy white cream filling loaded with chopped pecans. The top is generously sprinkled with more chopped pecans and finished with a piped whipped cream border, garnished with whole pecan halves. The dessert is set on a rustic wooden table over a burlap mat, surrounded by scattered loose pecans and a small wooden bowl filled with nuts.

Easy No-Bake Pecan Cream Pie

RASHA
This easy no-bake pecan cream pie combines rich toasted pecans, smooth cream cheese, and fluffy whipped topping in a buttery graham cracker crust. The result is a light yet indulgent dessert with a velvety texture and irresistible nutty flavor, perfect for holidays, family gatherings, and make-ahead entertaining.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 420 kcal

Equipment

  • Large mixing bowl
  • Hand mixer or stand mixer
  • Rubber spatula
  • Dry skillet
  • Offset spatula
  • Measuring Cups

Ingredients
  

Crust

  • 1 prepared graham cracker crust or shortbread crust

Creamy Filling

  • 8 oz cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 8 oz whipped topping or stabilized whipped cream

Mix-Ins & Garnish

  • 1.5 cups pecans finely chopped and toasted, divided
  • 0.5 cup shredded coconut optional
  • extra whipped cream for garnish
  • whole pecans for garnish

Instructions
 

  • Toast the chopped pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly until fragrant. Remove from heat and allow them to cool completely.
  • In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy.
  • Gradually add the powdered sugar while mixing on low speed until fully incorporated and free of lumps.
  • Using a rubber spatula, gently fold in the whipped topping, 1 cup of the cooled toasted pecans, and the shredded coconut if using. Avoid overmixing to maintain a light texture.
  • Spoon the filling into the prepared graham cracker crust and smooth the top evenly with an offset spatula.
  • Refrigerate the pie for at least 4 to 6 hours, or overnight for the best texture and cleanest slices.
  • Before serving, garnish with the remaining toasted pecans, whipped cream, and whole pecans as desired.

Notes

For best results, use fully softened cream cheese to prevent lumps. Toasting the pecans enhances their flavor significantly. The pie can be prepared up to 2 days in advance and stored in the refrigerator. Coconut may be omitted without affecting the recipe. If using homemade whipped cream, stabilize it with a small amount of cream cheese or gelatin for improved structure.
Keyword cream cheese pie, easy pecan dessert, holiday dessert, no bake pie, pecan cream pie