This quick & easy No Bake Pecan Cream Pie is so light, fluffy, and creamy, and also chock-full of toasted pecans. You can prep this No Bake Pecan Cream Pie in minutes, avoiding long days in the kitchen during the holidays!
I can’t remember how I arrived at this Pecan Cream Pie idea exactly, but I constantly make notes in a wide variety of places when I have a recipe idea or an ingredient that I want to use soon.
Lists upon lists of recipe ideas – on my laptop, on multiple notepads, in my iPhone… recipe ideas are everywhere.
The idea to make a Pecan Cream Pie was born out of a productive brainstorming session, and that’s all I recall! Good story, huh? As soon as I thought of this Pecan Cream Pie, my second thought was: it’s going to be a no-bake pie.
I wanted it to be super simple and quick to throw together. I want it to be a year-round kind of pie, one that you’ll think to make in spring or summer too, but something about it was giving me holiday vibes, so I’m sharing it now.
We make standard holiday desserts too, sure, but we also make some things that are off-the-beaten-path, like this No Bake Peanut Butter Pie recipe. That’s a holiday pie…. to us. Maybe this Pecan Cream Pie will be a holiday pie to you!
It will certainly minimize your time spent in the kitchen so that you have more time to spend with family and friends.
This No Bake Pecan Cream Pie is a pudding pie technically. It just does not taste like a pudding pie though. I love pudding pies, don’t get me wrong, but this tastes much fancier and more luxurious than an easy pudding pie.
This Pecan Cream Pie only requires a few ingredients though, and about 5-10 minutes to prep. Its impact is sooo much more than a basic, easy, prepped-in-minutes pudding pie.
- No Bake Coconut Cream Pie
- Double Layer No Bake Pumpkin Cheesecake
- No Bake Eggnog Cheesecake
- No Bake Coconut Pumpkin Cheesecake
- No Bake Nutella Pumpkin Cheesecake
- No Bake Biscoff Pumpkin Cheesecake
- No Bake Mocha Biscoff Cheesecake
I also rounded-up a bunch in this post: Ridiculously Simple No Bake Pies that you can make in minutes!
No Bake Pecan Cream Pie
Ingredients
- 9 oz. prepared shortbread or graham cracker crust The larger crust size! There are 6 oz., smaller crusts, the 9 oz. is better here
- 14 oz. can sweetened condensed milk
- 1 cup cold milk
- 2 - 3.4 oz. boxes instant vanilla pudding mix
- 1 tsp. butter extract optional
- 2 1/2 cups chopped toasted pecans divided
- 8 oz. container Cool Whip or whipped topping thawed, and additional whipped topping for garnish, if desired
Instructions
- In a large bowl, whisk together sweetened condensed milk, milk, dry pudding mix, butter extract, and 2 cups toasted pecans (reserving 1/2 cup for garnish).
- Fold in whipped topping.
- Spread into prepared pie crust. I use a larger, 9 oz. crust, but sometimes the smaller, 6 oz. crusts are easier to find in stores. This can make two smaller 6 oz. pies.
- Refrigerate til set, at least 2 hours.
- If desired, garnish with additional whipped cream and remaining toasted pecans. Cut and serve.
How do I toast the pecans?
Oh, great question, so sorry! I’ll add that. Scatter them on a cookie sheet, and bake at 400 degrees for 3-4 minutes… only 3-4 minutes. I usually bake for about 3, stir them around a bit, and then bake an additional minute or so!
Do you use the pudding mix, the powder one, or use the ready to eat pudding?
The powder pudding mix! Just the mix. You don’t prepare it first.
Where are the directions?
Hi Diana! I just had my site redesigned, and it looks like there’s a glitch on that particular recipe card, I’m so sorry. Thank you for pointing that out. I will get that corrected asap!
Instructions are there now! Sorry about that, and thank you for your patience!
Where Are the directions?
Hi Deb: I just explained to someone else too that my site was redesigned a few weeks ago, and there must’ve been a glitch on this recipe card that didn’t carry over the instructions. Hold tight for a few minutes while I get them back in there. Thanks!
Instructions are there now! Sorry about that, and thank you for your patience!
I prepared this for a group of people that I wasn’t familiar with. So my options were limited. This unusual pie
was a hit, nice cool & light. I will keep this recipe & use it again.
These questions are cracking me up
Just made a version of your pecan cream pie. I did some adjusting and thought it was good and will see how it is liked at Thanksgiving. I used instant french vannila pudding and instead of the sweetened condensed milk and regular milk I used 2 cups of half and half (that’s my secret to my other creme pies using instant pudding) and for flavor and sweetness missed from the condensed milk I use roughly 1/3 cup of maple syrup (plus or minus for personal taste).
Okay, I LOVE the maple syrup idea. That is an amazing tip, thanks for sharing. I am definitely going to try that! I also like your half-and-half suggestion! I hope you like it. 🙂
Incomplete ingredient list, condensed milk.
I’m confused… it’s not incomplete.
OK, so confused about the amount of instant pudding. Instructions say 2 3.4 oz of pudding. My math tells me 6.8 oz of instant102*
.
pudding. All I had was 1 oz packets. Therefore, I used almost 7 packets of dry pudding. The pie was heavy, and the results were horrible. My mother-in-law said it was tight. What’s the scoop here?
I have never seen 1 oz. packets of pudding…. I have only ever used Jello instant pudding mix, and they are conventionally 3.4 oz. boxes. So I used two 3.4 oz. boxes. What brand were the 1 oz. packets??
Did you use sugar-free pudding mix?? Because I don’t recommend it, and that would definitely change the results…