Description
A rich and creamy no-bake dessert featuring a smooth cream cheese base, a nutty brown sugar pecan topping, all nestled in a buttery pie crust and topped with whipped cream.
Ingredients
Scale
- 1 prepared pie crust
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup buttermilk
- 1 tbsp cornstarch
- 1/4 tsp salt
- Whipped topping (for garnish)
Instructions
- Blind bake the prepared pie crust according to package directions, then let it cool completely.
- In a saucepan over medium heat, melt butter and stir in brown sugar, buttermilk, cornstarch, and salt.
- Cook until the mixture thickens and comes to a gentle boil, then remove from heat and stir in chopped pecans. Let it cool to room temperature.
- In a separate bowl, beat cream cheese until smooth, then mix in powdered sugar and vanilla extract.
- Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Spread the cream cheese filling into the cooled pie crust, then pour the cooled pecan mixture over the top and spread evenly.
- Chill the pie in the refrigerator for at least 4 hours or until set.
- Top with whipped topping and extra pecans before serving, if desired.
Notes
- Toasting pecans before using adds extra depth of flavor.
- Use a graham cracker crust for a sweeter variation.
- Add bourbon or rum for a boozy twist.
- Decorate with chocolate shavings or a caramel drizzle for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 190mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg