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No Bake Pecan Chocolate Cream Pie

After pumpkin pie, one of the most traditional pies for the holidays is pecan pie.  Although pecan pie is always a delicious choice for the holidays, it can be very time consuming to prepare. 

One of my all-time favorite desserts are Fannie May Pixies, which are a delicious blend of caramel + pecans covered in decadent chocolate.. But someimes I'm craving something a bit creamier, so that's where this pecan-chocolate-cream pie hybrid comes in. 

With all the cooking and preparing you do before hosting guests, sometimes you only have a few minutes to prepare a dessert.  If you want to make a pecan pie but don’t have the time, here is a quick and easy spin-off from the traditional pecan pie.

The pie starts out with a pecan cookie crust. All you need are pecan cookies, which you can find at your local grocery store, and some melted butter. Then you make a simple chocolate cream filling, made of melted chocolate, cream cheese, and homemade whipped cream. Finish off the pie with some raw pecans, decorated in a beautiful pattern, and your done! 

If you’re looking to save even more time, you can use store bought whipped cream to incorporate into the pie filling, such as cool whip. However, homemade whipped cream only takes minutes to prepare and it really does as an extra special touch to the pie.

  • For the Pecan Cookie Crust:
  • 2 cups Pecan Cookies Crumbs
  • 6 tbsp. Unsalted Butter, Melted
  • 2 tbsp. Sugar
  • Chocolate Cream Filling:
  • 4 ounces Chocolate, Chopped
  • 1/3 cup Milk
  • 4 ounces Cream Cheese, Softened and at Room Temperature
  • 2 tbsp. Sugar
  • 1 cup Heavy Whipping Cream
  • 1 cup Pecans, For Topping

To make the pecan cookie crust, combine the pecan cookie crumbs, the melted butter, and sugar in a medium bowl.  Stir until the crumbs soak up all the butter. Press the mixture into the bottom and sides of a 9-inch pie plate.  Place the pie plate in the freezer to firm the crust, about 15 minutes.

While the crust is chilling, make the chocolate cream filling. Place the chopped chocolate in a microwave-safe bowl. Microwave the chocolate for 30 seconds and then stir.  Repeat the process of microwaving for 30 seconds and stirring until the chocolate is completely melted and smooth.

Place the melted chocolate in the bowl of a stand mixer.  Add the cream cheese, milk, and sugar.  Beat until the ingredients are fully incorporated and the mixture is smooth.  Transfer the mixture to a medium bowl and place it in the refrigerator for 10 minutes to cool.

While the chocolate mixture is in the refrigerator, wash and clean the mixing bowl. Return the bowl to the stand mixer and place the heavy cream in the bowl.  Whisk the cream until soft peaks form, starting at low speed and slowly increasing to medium-high speed.

Remove the bowl from the refrigerator and, with a spatula, carefully fold the whipped cream into the chocolate mixture. 

Remove the crust from the freezer and pour the mixture into the center. Using a small spatula evenly spread the filling until it is smooth. 

Arrange the pecans in a circular pattern on top of the filling in. Place the pie in the freezer to firm, about 3-4 hours. 

Slice, serve, and enjoy!


1 9-inch Pie


About 8

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