Description
A delicious and easy no-bake cream cheese pecan pie that is perfect for any occasion!
Ingredients
Scale
- 1 (6-ounce) graham cracker pie crust (store-bought or homemade)
- 1 (3-ounce) package cheesecake, vanilla, or white chocolate instant pudding mix
- 1 ½ cups milk (whole or 2%)
- 1 (8-ounce) package cream cheese, softened
- ½ cup dark or light brown sugar
- 2 teaspoons vanilla extract
- 1 (8-ounce) container Cool Whip, divided
- 1 ⅓ cups toasted chopped pecans, divided
- 8 whole pecans (optional for garnish)
Instructions
- Remove lid from graham cracker crust and place it inside a pie plate (optional for presentation).
- In a bowl, whisk pudding mix with milk for 2 minutes until thickened. Refrigerate to set while preparing the rest.
- Microwave cream cheese 10 seconds on each side to soften quickly, then beat until smooth and creamy.
- Add brown sugar and vanilla to cream cheese and beat until well combined.
- Stir in chilled pudding and 1 cup of chopped pecans.
- Gently fold in half of the Cool Whip until fully blended with no white streaks.
- Spoon filling into crust and smooth the top.
- Spread remaining Cool Whip over the top and sprinkle with remaining chopped pecans.
- Optional: Decorate with dollops of Cool Whip and whole pecans.
- Chill for at least 2 hours or until firm before serving.
Notes
- Make sure to use softened cream cheese for easier blending.
- Chilling time is important for the pie to set properly.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg