This pecan cream pie is a fun change from the traditional pecan pie. With a light and decadent whipped creamy filling, this no bake dessert is sure to be a favorite for the holidays! Pecan Pie is always a classic dessert for the holidays, but have you heard of pecan cream pie?
You just might fall in love like I did. In fact, I think pecan cream pie and pumpkin cream pie are in the running for being even more delicious than the classics. This no bake style pie is made with a rich whipped cream and cream cheese filling, poured into a graham crust, and chilled in the fridge.
Not only is it super simple to make, but it frees up oven space and can be made in minutes then stored in the fridge until it’s time for Thanksgiving dessert.
1 can crescent rolls (they now make it without seams)
1/2 cup chopped pecans
1/2 cup sugar
1/2 cup corn syrup
2 Tbsp butter or margarine, melted
1 tsp vanilla
1 egg, beaten
Heat oven to 350°F.
Unroll dough and press in bottom and 1/2 inch up sides of a 9×13-inch pan. Firmly press perforations to seal. Bake 8 minutes.
Meanwhile, in medium bowl, mix remaining ingredients. Pour filling over partially baked crust. Bake 18 to 22 minutes longer or until golden brown (mine took exactly 20 minutes).
Cool completely, about 1 hour, and cut into bars.
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