I knew I was a huge fan of pecan pie, but butter pecan cream pie with cream cheese? Well, this pie has my whole heart.

There’s so much to love about this pie. It’s full of easy salted buttered pecans, and the best part is that it’s totally no bake. There’s something pretty impressive about a pie that never touches the oven.

This Butter Pecan Cream Pie comes together with a simple cream cheese filling and a graham cracker crust, so it’s just as easy as it is impressive.

Why This Recipe Works

This Butter Pecan Cream Pie looks impressive but it really couldn’t be easier to make.

Adding easy homemade buttered pecans to the cream cheese filling is what makes it special. The salty pecans against the sweetened filling is what makes every bite so good.

And if you love pecans, you’ll want to check out this Pecan Pie Cobbler recipe too.

Ingredients Needed

• Cream Cheese – Make sure it’s softened to room temperature before mixing, or the filling won’t come out smooth.
• Buttered Pecans – Toasted with salt, these give the pie its standout flavor. See more on how to make them below.
• Graham Cracker Crust – A store-bought crust keeps this recipe quick, but a baked refrigerated pie crust or homemade graham cracker crust works too.
• Honey – Adds a bit of extra sweetness to the filling. Maple syrup is a good substitute if you don’t have honey on hand.

See recipe card for full information on ingredients and quantities.

How to Make Butter Pecan Cream Pie

1. To make the Salted Buttered Pecans, add the pecans to a bowl with melted butter and salt and stir until they’re evenly coated. Spread them onto a baking sheet lined with a silicone mat or parchment paper.
2. Bake in a preheated 300 degree oven for 15 to 20 minutes, or until you can start to smell them toasting. Let them cool before adding them to the pie.

3. Take the plastic off of the top of your pre-made graham cracker crust.  Place the crust {in the foil pan} and place it into a pie plate.
4. Combine the softened cream cheese, brown sugar and honey in a medium bowl.  Use a hand held mixer to cream together the ingredients until smooth and incorporated.

5. Add whipped topping to cream cheese mixture and fold into it gently.
6. Grab your buttered pecans.

7. Chop them into small bite sized pieces.  Keep 12 whole for the top.
8. Add the chopped pecans to the filling and fold them in until they are evenly distributed.

9. Pour the filling into the pie crust and spread into an even layer.
10. Take additional whipped topping and pipe around the edge of the pie.  Top with whole pecans and additional chopped pecans.

Pro Tips

• Take the help and use a pre-made pie crust.  If you place it in a nice pie plate it will make it not only look better but also give it some great support.
• Make sure your cream cheese is at room temperature.  If you try to use cream cheese that isn’t soft enough your filling won’t be smooth.
• Don’t skip making the Easy Salted Buttered Pecans.  It is a bit of a step but it is totally worth it.  The toasted and salty flavor it adds is amazing.
• This pie is easy to make ahead. Since it doesn’t need to be baked, it’s a great dessert to prep a day or two before serving.

Storage Instructions

This Butter Pecan Cream Pie has a dairy base that includes cream cheese, so it needs to be refrigerated. It will keep in the refrigerator for up to 4 days.

This pie can also be frozen for up to 3 months. Prepare it up through adding the filling, but hold off on the toppings. Cover tightly with plastic wrap before freezing. To defrost, refrigerate for a couple of hours, then add the whipped topping and pecans before serving.

Recipe FAQs

Do you love pecans?  Try these recipes…

• Easy Pecan Pie Cobbler
• Pecan Upside Down Bundt Cake
• Easy Pecan Shortbread Bars
• Pecan Sandie Truffles
• Caramel Pecan Sticky Buns
• Pecan Pie Cookie Bites