Name: No-Bake Caramel Pecan Cream Pie
Prep time: 15 min
Total time: 240 min
Ingredients: 1.5 cups graham cracker crumbs (about 10–12 full crackers crushed); 0.5 cups unsalted butter, melted; 0.25 cups granulated sugar; 1 can sweetened condensed milk ((14 ounces)); 0.75 cups caramel sauce ((store-bought or homemade)); 1 cup heavy whipping cream; 0.25 cups powdered sugar ((confectioners’)); 0.5 teaspoon vanilla extract; 0.5 cups chopped pecans ((toast them for more flavor)); extra amount caramel sauce (for drizzling)

I still remember the first time I made this No-Bake Caramel Pecan Cream Pie — it came together in under an hour and stole the show at a summer potluck. Silky caramel folded into sweetened condensed milk, a crunchy graham crust, and clouds of whipped cream make it one of those desserts that looks impressive but is utterly approachable. If you love pecan-forward treats, you might also enjoy a similar, portable option like these brown sugar pecan pie bars for picnics or bake sales.

Why you’ll love this dish

This pie hits a comforting sweet spot: no oven time, minimal steps, and crowd-pleasing flavors. It’s ideal for hot weather when you don’t want to heat the kitchen, last-minute desserts, or holiday spreads where you want one less thing to bake. The combination of sweetened condensed milk with extra caramel keeps the filling dense and creamy, while pecans add texture and a toasty note — especially if you toast them first.

“Rich, nutty, and perfectly balanced between sweet and salty — a no-fuss pie that every family will ask for again.” — a satisfied summer potluck guest

The cooking process explained

Before you start: this recipe is mostly assembly. You’ll make a quick graham cracker crust, chill it briefly, whisk together the caramel-sweetened condensed milk filling, whip cream to stiff peaks, and layer everything. Plan for 10–15 minutes of hands-on time and at least 4 hours of chilling so the pie firms up properly. Having chilled bowls and a chilled pie dish helps the whipped cream come together faster.

What you’ll need

1 1/2 cups graham cracker crumbs (about 10–12 full crackers crushed)
1/2 cup unsalted butter, melted
1/4 cup granulated sugar
1 can (14 ounces) sweetened condensed milk
3/4 cup caramel sauce (store-bought or homemade)
1 cup heavy whipping cream
1/4 cup powdered sugar (confectioners’)
1/2 teaspoon vanilla extract
1/2 cup chopped pecans (toast them for more flavor)
Extra caramel sauce for drizzling

Notes and substitutions:

For a gluten-free crust, use gluten-free graham crumbs or substitute crushed gluten-free cookies.
Swap toasted walnuts for pecans if you prefer.
Use dulce de leche instead of caramel for a deeper caramelized flavor.

Directions to follow

Mix the crust: In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand.
Press and chill: Firmly press the crumbs into the bottom and up the sides of a 9-inch pie dish. Refrigerate for 10–15 minutes to set.
Make the filling: In a medium bowl, whisk together the sweetened condensed milk and 3/4 cup caramel sauce until completely smooth. Pour this into the chilled crust and spread it evenly.
Whip the cream: Put a chilled bowl and beaters in the fridge for a few minutes. Pour in the heavy cream, add powdered sugar and vanilla, and whip until stiff peaks form.
Top the pie: Spread the whipped cream over the caramel layer. Sprinkle chopped pecans on top and drizzle extra caramel sauce in a thin zigzag.
Chill to set: Cover the pie and refrigerate for at least 4 hours or overnight so the filling firms and slices cleanly. Serve chilled.

If you want a handheld companion to this creamy pie, the same flavor family appears in simple biscuits and quick savory mains — for example, try these simple 3-ingredient sour cream biscuits as a fresh-baked side for brunch.

Best ways to enjoy it

Serve slices cold on dessert plates. For a restaurant-style presentation, swipe a spoonful of extra caramel on the plate, place the pie slice slightly off-center, and garnish with a few toasted pecan halves. Pair with:

A small scoop of vanilla bean ice cream for extra indulgence.
A cup of strong coffee or espresso to cut through the sweetness.
Light berry compote for a tangy counterpoint.

Storage and reheating tips

Store covered in the refrigerator for up to 3–4 days. Because it’s a chilled, no-bake pie, avoid leaving slices at room temperature for more than two hours. To freeze: wrap the whole pie tightly in plastic wrap, then foil, and freeze up to 1 month. Thaw in the refrigerator overnight before serving. Do not refreeze once thawed.

Extra advice

Chill your mixing bowl and beaters before whipping cream to reach stiff peaks faster and avoid overwhipping.
Toast pecans in a dry skillet over medium heat for 4–6 minutes, stirring frequently, until fragrant — let them cool before chopping.
If your caramel is very thick, microwave briefly (10–15 seconds) to loosen it for easier mixing with the sweetened condensed milk.
For a savory-sweet menu balance, this pie pairs well with hearty mains like baked cream cheese chicken when you need a full meal plan.

Tricks for success

Press the crust firmly into the pie plate with the bottom of a flat measuring cup for a compact, crack-free base.
If you prefer a firmer filling texture, fold a tablespoon of instant vanilla pudding mix into the caramel-sweetened condensed milk mixture.
For prettier slices, run a sharp knife under hot water, dry it, then slice between each cut.

Creative twists

Chocolate-caramel: Add a thin ganache layer on the crust before pouring the caramel filling.
Salted caramel: Sprinkle flaky sea salt over the finished pie for a salted-caramel kick.
Mini pies: Divide into a muffin tin lined with paper cups for individual servings.
Vegan swap: Use vegan graham crackers, coconut cream whipped with powdered sugar, and a dairy-free caramel to make this vegan-friendly.

Helpful answers

Q: How long does prep and chill time take?
A: Active prep is about 10–15 minutes. Plan for at least 4 hours chill time; overnight is best for clean slices.

Q: Can I make this ahead for a party?
A: Yes — make it a day or two ahead and keep refrigerated. If freezing, do it no more than one month before the event and thaw overnight in the fridge.

Q: Can I use whipped topping instead of whipping cream?
A: You can use stabilized whipped topping, but freshly whipped heavy cream gives a richer texture and flavor. Stabilized whipped cream or cream cheese-stabilized whipped cream will hold up better for longer events.

Q: Any nut-free option?
A: Omit the pecans and sprinkle toasted coconut or crushed pretzels for crunch instead.

Conclusion

This No-Bake Caramel Pecan Cream Pie is a simple, impressive dessert that’s perfect for warm-weather gatherings and holidays alike. For alternative takes and inspiration, see a detailed riff on caramel pecan cream at Caramel Pecan Cream Pie | Dough-Eyed and a traditional pecan-cream approach at Pecan Cream Pie – The Country Cook.