Pecan Cream Cheese Pie

Classic pecan pie can be a bit much for some: too sweet, too crunchy, too heavy. But we found the solution in this pecan cream cheese pie recipe. The classic flaky pie crust is filled with a no-bake whipped cream cheese filling and loaded with a pre-baked pecan pie-like topping. It’s not too sweet since the cream cheese and coconut add tropical tang. It’s not too crunchy since the whipped no-bake filling makes sure there’s textural contrast. And it’s not too heavy since all the different components lighten up this elevated Thanksgiving classic. It’s as if our pecan cheesecake pie dropped the heavy custard filling for a no-bake cheesecake base, removing half the labor without any of the decadent flavor.

Ingredients for Pecan Cream Cheese Pie

• Pecans: Roughly chop the pecans so they’re a bit easier to eat. I usually recommend toasting nuts before baking with them, but not here! We’ll toast the pecans in the first step to bring out their sweet nuttiness.
• Shredded coconut: Before grabbing the coconut off the shelf, double-check the label for “sweetened” coconut and make sure it’s “shredded” not desiccated. The latter would create an entirely different texture in the topping.
• Butter: Melt a half stick of butter for the topping so the ingredients can bake together, forming something similar to granola.
• Cream cheese: Soften the cream cheese to room temperature so it’s super easy to knock out the lumps.
• Confectioners’ sugar: Confectioners’ sugar sweetens the filling. Since it’s a no-bake pie, we need this sugar’s fine, powdery consistency to easily dissolve in the filling. Granulated sugar would make the filling gritty.
• Whipped topping: A whipped topping, like Cool Whip, lightens up the filling. Be sure to thaw it before use.
• Pie shell: Use a premade pie crust from the store or make your own pie crust at home. Whichever you choose, blind bake the pie crust and let it cool completely to room temperature or chill it in the fridge.
• Caramel sauce: While you can totally buy a caramel sauce from the store for ease, a homemade salted caramel sauce is easy to make and simply divine.

Directions

Step 1: Make the topping

Preheat the oven to 350°F. In a bowl, stir together the chopped pecans, shredded coconut and melted butter. Pour the mixture onto an ungreased 15x10x1-inch baking pan and bake the topping until it’s golden brown, stirring occasionally, for 5 to 10 minutes. Allow the topping to cool to room temperature.

Step 2: Beat the filling

In a bowl, use a hand mixer or stand mixer to beat the softened cream cheese and confectioners’ sugar until completely smooth and lump-free. Fold in the whipped topping just until combined.

Editor’s Tip: The cream cheese should be completely lump-free before adding the whipped topping. Once the whipped topping is added, it will be almost impossible to smooth out any cream cheese lumps. Scrape down the sides and bottom of the bowl before adding the whipped topping to check for cream cheese lumps.

Step 3: Assemble the pie

Spoon the filling into the baked and cooled pie crust, then smooth it out using a mini offset spatula. Sprinkle the top all over with the baked pecan mixture. Finally, drizzle the caramel sauce evenly over the pecan topping.

Step 4: Chill and serve

Cover the pie with storage wrap and refrigerate the pie for two hours so the filling can set. When you’re ready, uncover the pie, serve slices and enjoy!

Recipe Variations

• Use a crumb crust: A graham cracker crust (or a crust made with other crumb crust ingredients) adds great texture to this pie. The crust can be baked or unbaked, but if you choose the former, be sure to allow it to cool completely to room temperature before adding the cream cheese filling so it doesn’t melt.
• Mix in hazelnuts: Omit some of the pecans and add buttery, rich hazelnuts. The two different nuts create a nice flavor complexity.
• Change the sauce topping: Not a fan of caramel sauce? Chocolate sauce is a great alternative. Bakers have been adding chocolate chips to pecan pie for ages!

How to Store Pecan Cream Cheese Pie

Pecan cream cheese pie can be stored covered in the fridge. If only a few slices are left over, transfer them to an airtight container to save fridge space.

Can you make pecan cream cheese pie ahead of time?

Yes, you can make this pecan cream cheese pie recipe ahead of time. Completely assemble the pie the day before serving and keep it covered in the fridge. Serve it straight from the fridge whenever you’re ready. Easy!

Pecan Cream Cheese Pie Tips

Why is my cream cheese filling melting?

Your cream cheese filling may be melting if you added it to the pie crust while the crust was still warm or added the pecan pie topping while it was still warm. The topping and crust must be baked and completely chilled before assembling. Even if these components are a teeny, tiny bit warm, they will melt the filling.

How do you cut perfect slices of pecan cream cheese pie?

To cut perfect slices of the cream cheese pecan pie recipe, run a very sharp chef’s knife under hot water. Carefully wipe it dry, then make the first cut. The warmth from the knife will inhibit the pie filling from sticking to the knife and slice through the three components easily. After the cut, run the knife under hot water, wipe it dry, then make the next cut. Repeat this process until the pie is completely cut. It will feel tedious, but you’ll get picture-perfect slices.

How do you serve pecan cream cheese pie?

Serve the pecan cream cheese pie chilled from the fridge. Let guests drizzle extra caramel sauce on top as desired and serve the pie with whipped cream for a little extra flounce (although it’s not needed). Serve with after-dinner drinks like port, sherry or dessert wines.