Few desserts capture the warmth and comfort of the holidays quite like a Christmas Pecan Pie with Whipped Cream Topping. Imagine a buttery, flaky crust filled with a luscious, caramel-like filling of brown sugar, butter, and golden syrup — all studded with toasty, crunchy pecans that add both flavor and texture.
This pie isn’t just dessert; it’s a holiday tradition — one that brings family together around the table, with the laughter and warmth that define the festive season.
Why I Love This Recipe
I love this recipe because it perfectly balances richness and nostalgia. Every slice tastes like comfort and joy — the buttery filling is sweet but not cloying, and the toasted pecans add a rustic depth that feels unmistakably festive.
Plus, it’s one of those desserts that gets even better the next day, making it perfect for holiday prep and gatherings.
Why It’s a Must-Try Dish
This Christmas Pecan Pie is a must-try because:
- It’s a true holiday classic, beloved for generations.
- The texture is divine — crisp crust, gooey center, and crunchy pecans.
- It’s easy to make ahead, ideal for Christmas dinners and potlucks.
- The flavor is unbeatable — buttery, nutty, caramelized perfection.
- It pairs beautifully with whipped cream, ice cream, or even eggnog.
If you’re looking for that one dessert that embodies the holidays, this pecan pie is it.
Preparation and Cooking Details
- Preparation Time: 20 minutes
- Cooking Time: 55–60 minutes
- Cooling Time: 2 hours
- Total Time: 3 hours (including cooling)
- Servings: 8 slices
- Calories: ~480 kcal per serving
- Course: Dessert
- Cuisine: American (Southern-inspired Holiday Classic)
Ingredients
For the Pie Crust (or use store-bought 9-inch crust):
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (115g) cold unsalted butter, cubed
- 3–4 tablespoons ice water
For the Pecan Filling:
- 1 cup light corn syrup (or golden syrup)
- 1 cup packed light brown sugar
- 3 large eggs, lightly beaten
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 ½ cups pecan halves (lightly toasted for deeper flavor)
For the Whipped Cream Topping:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Cooking Directions
- Prepare the crust: Combine flour and salt, cut in butter until crumbly, then add ice water gradually until dough forms. Chill for 30 minutes.
- Roll and fit crust: Roll out the dough and place it in a 9-inch pie pan. Trim and crimp edges.
- Preheat oven: Set to 350°F (175°C).
- Toast pecans: Spread pecans on a baking sheet and toast for 5–7 minutes until fragrant.
- Make the filling: Whisk corn syrup, brown sugar, melted butter, eggs, vanilla, and salt in a large bowl until smooth.
- Assemble: Spread toasted pecans evenly in the crust and pour the filling mixture over them.
- Bake: Bake for 55–60 minutes until the center is just set (a little jiggle is okay). Cover edges with foil if they brown too quickly.
- Cool: Let the pie cool completely (about 2 hours) before serving.
- Make whipped cream: Beat chilled cream, sugar, and vanilla until soft peaks form.
- Serve: Slice the pie, top with a generous dollop of whipped cream, and enjoy!
Step-by-Step Preparation Method
Step 1: Prepare pie dough — mix flour, salt, and butter; add water until a dough forms. Chill.
Step 2: Roll dough into a circle, fit into a 9-inch pie dish, and trim the edges.
Step 3: Preheat oven to 350°F (175°C).
Step 4: Toast pecans for 5–7 minutes to deepen their flavor.
Step 5: Whisk together filling ingredients: syrup, brown sugar, butter, eggs, vanilla, and salt.
Step 6: Arrange toasted pecans in the pie crust; pour the filling over evenly.
Step 7: Bake 55–60 minutes until set but still slightly jiggly in the center.
Step 8: Cool completely on a wire rack — the filling will firm as it cools.
Step 9: Whip the cream just before serving; top slices generously.
How to Serve
- Serve at room temperature or slightly chilled.
- Add a spoonful of whipped cream on top of each slice.
- For extra indulgence, drizzle warm caramel sauce or serve with vanilla ice cream.
- Pair beautifully with coffee, hot chocolate, or spiced eggnog.
Recipe Tips
- Toast the pecans — it intensifies the nutty aroma.
- Avoid overbaking: The center should wobble slightly; it sets as it cools.
- Use room-temperature eggs — they blend more evenly.
- Shield the crust edges halfway through baking to prevent over-browning.
- Let it cool completely before slicing — the filling thickens as it rests.
- For a glossy finish, brush the top with a touch of maple syrup before serving.
Recipe Variations
- Chocolate Pecan Pie: Add ½ cup melted dark chocolate or chocolate chips to the filling.
- Maple Pecan Pie: Replace corn syrup with pure maple syrup for a deeper flavor.
- Bourbon Pecan Pie: Stir in 1 tablespoon bourbon for a warm, festive note.
- Salted Caramel Pecan Pie: Drizzle caramel sauce over the baked pie and sprinkle with flaky sea salt.
- Mini Pecan Tarts: Use the same recipe to make small tartlets for individual servings.
- Coconut Pecan Pie: Mix ½ cup shredded coconut into the filling for added texture.
Freezing and Storage
- Room Temperature: Keeps up to 2 days, covered loosely.
- Refrigerator: Store for up to 5 days, covered tightly.
- Freezer: Wrap whole pie or slices in plastic wrap and foil; freeze for up to 2 months.
- Thawing: Defrost overnight in the refrigerator, then bring to room temperature before serving.
- Reheating: Warm slices in a 300°F (150°C) oven for 10 minutes before serving (without whipped cream).
Special Equipment Needed
- 9-inch pie dish
- Mixing bowls
- Whisk
- Rolling pin
- Baking sheet (for toasting pecans)
- Hand or stand mixer (for whipped cream)
- Cooling rack
Conclusion
This Christmas Pecan Pie with Whipped Cream Topping is more than just a dessert — it’s a holiday memory baked into every golden slice. The buttery crust, gooey filling, and nutty crunch create the perfect medley of textures and flavors, while the whipped cream adds a light, festive finish.
It’s rich, elegant, and timeless — a dessert that brings people together and fills your table (and your heart) with the spirit of Christmas. Serve it proudly at your next gathering, and watch it become a new family favorite for years to come.
Christmas Pecan Pie with Whipped Cream Topping
Few desserts capture the warmth and comfort of the holidays quite like a Christmas Pecan Pie with Whipped Cream Topping. Imagine a buttery, flaky crust filled with a luscious, caramel-like filling of brown sugar, butter, and golden syrup — all studded with toasty, crunchy pecans that add both flavor and texture.
Ingredients
For the Pie Crust (or use store-bought 9-inch crust):
For the Pecan Filling:
For the Whipped Cream Topping:
Instructions
-
Prepare the crust: Combine flour and salt, cut in butter until crumbly, then add ice water gradually until dough forms. Chill for 30 minutes.
-
Roll and fit crust: Roll out the dough and place it in a 9-inch pie pan. Trim and crimp edges.
-
Preheat oven: Set to 350°F (175°C).
-
Toast pecans: Spread pecans on a baking sheet and toast for 5–7 minutes until fragrant.
-
Make the filling: Whisk corn syrup, brown sugar, melted butter, eggs, vanilla, and salt in a large bowl until smooth.
-
Assemble: Spread toasted pecans evenly in the crust and pour the filling mixture over them.
-
Bake: Bake for 55–60 minutes until the center is just set (a little jiggle is okay). Cover edges with foil if they brown too quickly.
-
Cool: Let the pie cool completely (about 2 hours) before serving.
-
Make whipped cream: Beat chilled cream, sugar, and vanilla until soft peaks form.
-
Serve: Slice the pie, top with a generous dollop of whipped cream, and enjoy!
