Pecan Cream Pie with Shortbread Graham Cracker Crust


Prep Time: 25 minutes
Bake Time: 12 minutes
Chill Time: At least 2 hours
Total Time: About 2 hours 40 minutes
Servings: 8–10
Category: Dessert


Notes After Making

Ingredients

Crust

  • ½ cup (113 g) unsalted butter, softened
  • ⅛ cup (43 g) honey
  • ⅛ cup (25 g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1¼ cups (157 g) all-purpose flour
  • ½ teaspoon salt

Cream Cheese Mixture

  • 2 (8 oz / 226 g each) packages cream cheese, softened
  • ½ cup (50 g) packed brown sugar
  • ¼ cup (78 g) pure maple syrup
  • ¼ teaspoon salt

Whipped Cream Mixture

  • 1 cup (240 mL) heavy whipping cream
  • ⅓ cup (40 g) powdered sugar
  • 1½ cups (165 g) pecans, finely chopped

Instructions

Crust

  1. Preheat oven to 375°F.
  2. In a stand mixer, beat the softened butter, honey, brown sugar, and vanilla until well combined.
  3. Gradually add the flour and salt, mixing just until combined. The mixture should be crumbly; do not overmix.
  4. Firmly press the mixture into a 9-inch pie plate. Chill briefly if the dough is too soft to handle.
  5. Bake for 7 minutes. Press the crust back into shape if it has puffed or shifted, then continue baking for about 5 more minutes, until lightly golden.
  6. Cool completely on a wire rack before adding the filling.

Cream Cheese Mixture

  1. In a large mixing bowl fitted with a whisk attachment, beat the softened cream cheese, brown sugar, salt, and maple syrup until smooth and creamy.

Whipped Cream Mixture and Assembly

  1. In a separate bowl, beat the heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form.
  2. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  3. Stir in the finely chopped pecans.
  4. Spread the filling evenly into the cooled crust.
  5. Refrigerate until firm, at least 2 hours or overnight.

Jessica’s Notes

Prep Ahead:

  • Prepare the pie a day ahead and refrigerate overnight for a fully set filling.
  • The crust can be baked a day ahead and stored covered at room temperature until ready to fill.

Storage:

  • Cover and refrigerate for up to 4 days.

Freezer-Friendly:

  • Freeze the assembled pie, tightly wrapped, for up to 1 month. Thaw overnight in the refrigerator before serving. The whipped filling may soften slightly after thawing.

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