Butter Pecan Cream Pie with Cream Cheese
This easy no bake pie is made with cream cheese and buttered pecans for the ultimate fall pie that is perfect for Thanksgiving or any holiday.
Prep Time10 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 10
- 1 premade graham cracker crust
- 2-8 ounce packages cream cheese {softened}
- ¾ cup brown sugar {packed}
- 1 tablespoon honey
- 1 ½ cups buttered pecans {finely chopped}
- 1-8 ounce container whipped topping
Toppings
- 1 cup whipped topping
- 12 whole butter pecan halves
- 2 tablespoons butter pecans {finely chopped}
Butter Pecan Filling
Combine softened cream cheese, brown sugar and honey in a medium bowl. Mix together with a handheld mixer until smooth. Add 8 ounce tub of whipped topping and fold into the cream cheese mixture gently {being sure to not deflate the whipped topping}. Add the chopped buttered pecans {see link in notes on how to make them} to the filling and fold until they are evenly distributed.
- To make buttered pecans {see this post}: Add 1 pound of pecan halves to a medium bowl with 1/4 cup melted butter and 2 teaspoons of kosher salt. Mix until all of the pecan halves are coated. Transfer the pecans to a lined baking sheet and bake in a preheated 300 degree oven for 15-20 minutes or until you can start to smell the pecans toasting. Allow the pecans to cool before chopping and adding to this pie filling.