Here’s a luscious twist on a classic: Cool & Creamy Pecan Pie — a no-bake (or partial-bake) dessert with a buttery crust, a rich pecan-studded filling, and a cool, creamy topping. Think of it as pecan pie meets mousse pie — perfect for warmer months or holiday tables when you want something decadent but light.
🥧✨ Cool & Creamy Pecan Pie
Ingredients:
For the crust:
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1 ½ cups graham cracker crumbs (or crushed vanilla wafers)
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1/3 cup melted butter
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2 tbsp brown sugar
→ Or use a pre-baked pie crust or shortbread crust for convenience.
For the creamy pecan filling:
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1 (8 oz) package cream cheese, softened
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1/3 cup powdered sugar
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1 tsp vanilla extract
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1 cup whipped cream or whipped topping
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1 cup pecan halves or pieces, toasted
For the topping:
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1/2 cup caramel sauce (store-bought or homemade)
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Extra whipped cream (optional)
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Whole or chopped pecans for garnish
Instructions:
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Make the crust:
Mix graham crumbs, melted butter, and brown sugar. Press firmly into the bottom and sides of a 9-inch pie plate. Chill in the fridge for 30 minutes (or bake at 350°F for 8 minutes for a firmer base, then cool). -
Toast the pecans:
Toast pecans in a dry skillet over medium heat for 5–6 minutes, stirring often, until fragrant. Let cool. -
Make the filling:
Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy. Fold in whipped cream/topping until well combined. Stir in toasted pecans. -
Assemble:
Spoon the pecan cream mixture into the crust and smooth the top. Drizzle generously with caramel sauce. -
Chill:
Refrigerate for at least 4 hours (or overnight) until set and cold. -
Serve:
Top with extra whipped cream and pecans before serving, if desired.
✅ Tips:
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For a chocolate twist, use an Oreo crust and drizzle with chocolate sauce too.
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Make it mini: divide into individual tart shells or mason jars for easy serving.
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Use maple syrup in place of caramel for a fall-inspired version.
Would you like a gluten-free, low-sugar, or no-dairy version?