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Easy Butter Pecan Cream Pie Recipe with Cream Cheese perfect for Thanksgiving, featured by top US dessert blogger, Practically Homemade

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.

Course Dessert
Cuisine American
Prep Time 10 minutes
Chill Time 2 hours
Total Time 2 hours 10 minutes
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


  • 1 cup whipped topping
  • 12 whole butter pecan halves
  • 2 tablespoons butter pecans {finely chopped}


  1. Remove the plastic insert from the ready made crust and place the crust {including the foil liner} into a pie plate for serving.

Butter Pecan Filling

  1. 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.


  1. Pour the filling into the prepared pre-made pie crust and spread out into an even layer. Put additional whipped topping into a piping bag with a star tip and pipe a ring around the outside of the pie. Top with whole buttered pecans and sprinkle with chopped buttered pecans.

Recipe Notes

  • 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.