If you love the classic flavors of pecan pie but crave something lighter and cooler, this Frozen Pecan Cream Pie is the dessert of your dreams. It combines all the nutty, buttery goodness of traditional pecan pie with the creamy smoothness of a frozen no-bake treat. Each bite offers the perfect blend of sweet, nutty crunch and silky creaminess — a refreshing twist that’s perfect for warm days, holidays, or whenever you want to impress your guests without fussing over the oven.
This pie’s charm lies in its simplicity: a buttery graham cracker crust, a luscious cream cheese and whipped cream filling, and plenty of toasted pecans for that signature Southern flavor. Best of all, you can make it ahead of time and keep it frozen until you’re ready to serve — which makes it ideal for busy hosts or anyone who loves a stress-free dessert that still looks and tastes luxurious.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Filling:
- 1 cup heavy whipping cream
- 8 oz (225 g) cream cheese, softened
- 1 can (14 oz / 400 g) sweetened condensed milk
- 1 tsp pure vanilla extract
- 1 ½ cups chopped pecans, toasted and cooled
For Garnish (optional):
- Extra whipped cream
- Chopped toasted pecans
- Caramel drizzle
Instructions
- Prepare the Crust:
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
Mix until evenly coated and press firmly into the bottom and sides of a 9-inch pie dish.
Place in the freezer for about 15–20 minutes to firm up while you make the filling. - Toast the Pecans:
In a dry skillet over medium heat, toast chopped pecans for 3–5 minutes, stirring often until fragrant.
Set aside to cool completely. - Make the Filling:
In a large bowl, beat the cream cheese until smooth and fluffy.
Add sweetened condensed milk and vanilla, mixing until creamy and well combined.
In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
Fold in the cooled toasted pecans. - Assemble the Pie:
Spoon the creamy pecan filling into the chilled crust, smoothing the top evenly.
Cover with plastic wrap or foil. - Freeze:
Place in the freezer for at least 6 hours or overnight until firm. - Serve:
Remove from the freezer about 10–15 minutes before serving for easy slicing.
Garnish with whipped cream, a drizzle of caramel, and a sprinkle of toasted pecans for a beautiful finish.
Tips & Variations
- For a chocolate twist, add a thin layer of melted chocolate over the crust before adding the filling.
- Substitute the graham cracker crust with a chocolate cookie crust for extra richness.
- Add a touch of bourbon or maple extract to the filling for a deeper Southern flavor.
Storage Method
- Freezing:
Once the pie is fully assembled, cover it tightly with plastic wrap and then a layer of aluminum foil to prevent freezer burn. Store in the freezer for up to 2 months. - Serving from Frozen:
Before serving, let the pie sit at room temperature for 10–15 minutes to soften slightly for easy slicing. - Leftovers:
Re-cover any leftovers and return to the freezer immediately. Avoid refrigerating, as the texture may become too soft — this pie is meant to stay frozen. - Tip:
For best flavor and texture, enjoy the pie within 4–6 weeks of freezing.