Here’s a no-bake pecan cream pie recipe with clear headings and step-by-step instructions.

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No-Bake Pecan Cream Pie

Ingredients (8 servings)

For the Crust

• 1 1/2 cups graham cracker crumbs (or digestive biscuit crumbs)

• 1/3 cup unsalted butter, melted

• 2 tablespoons brown sugar

For the Filling

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 8 oz (225 g) cream cheese, softened

• 1/2 cup granulated sugar

• 1 teaspoon vanilla extract

• 1 cup chopped pecans (plus extra for garnish)

• 1/4 cup caramel sauce (optional, for drizzling)

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Instructions

1. Prepare the Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.

2. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.

3. Refrigerate for 15–20 minutes to set while preparing the filling.

2. Make the Filling

1. In a large bowl, whip heavy cream and powdered sugar until stiff peaks form. Set aside.

2. In another bowl, beat softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

3. Fold in the chopped pecans.

4. Gently fold the whipped cream into the cream cheese mixture until well combined.

3. Assemble the Pie

1. Spoon the filling into the prepared crust and smooth the top with a spatula.

2. Garnish with extra pecans and drizzle with caramel sauce if desired.

4. Chill

1. Refrigerate the pie for at least 4 hours or overnight to allow it to set.

5. Serve

• Slice and serve chilled.

• Optionally, top with additional whipped cream before serving.

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Tips

• For a gluten-free crust, use gluten-free graham crackers.

• Toast the pecans lightly for extra flavor.

• Use light or dark caramel sauce to vary sweetness.

• The pie can be stored in the refrigerator for up to 3–4 days.

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I can also provide a quick 20-minute no-bake pecan pie version if you want an even faster dessert.