Description
Indulge in this effortless no-bake Pecan Cream Pie, a perfect marriage of a crispy graham cracker crust and a velvety, cheesecake-inspired filling. Packed with toasted pecans for a buttery crunch and sweetened with deep, caramel-like notes, this dessert is the ultimate stress-free treat. Ideal for both festive holiday gatherings and casual weeknight cravings, it offers a sophisticated balance of tang and sweetness that is sure to become a cherished staple in your recipe collection.
Ingredients
1 (6-ounce) store-bought graham cracker pie crust
1 (3.4-ounce) package cheesecake instant pudding mix
1 1/2 cups whole milk
1 (8-ounce) package cream cheese, softened
1/2 cup dark brown sugar
1 teaspoon vanilla extract
1 cup whipped topping
1 1/2 cups pecans, toasted and chopped
Instructions
In a medium bowl, whisk together the instant pudding mix and milk until smooth and slightly thickened.
In a separate large bowl, beat the softened cream cheese with the brown sugar and vanilla extract until light and creamy.
Gradually fold the pudding mixture into the cream cheese mixture until fully combined.
Fold in the whipped topping until the texture is light and airy.
Fold in 1 cup of the toasted chopped pecans.
Pour the mixture into the graham cracker pie crust and smooth the top with a spatula.
Sprinkle the remaining 1/2 cup of toasted pecans over the top of the pie.
Refrigerate for at least 4 hours, or until set, before slicing and serving.
Notes
Ensure your cream cheese is completely at room temperature to avoid lumps in your filling. For an extra boost of flavor, toast your pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, being careful not to let them burn. Keep refrigerated when not serving for food safety and best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 28g
- Sodium: 320mg
- Fat: 24g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg