No Bake Pecan Pie
Love pecan pie but hate the wait & having to heat up your kitchen? Well look no further & check out this No Bake Pecan Pie! Guaranteed to satisfy!
Pecan Pie is by far one of my favorite treats. In fact, I’ve even construed what I consider to be the very best pecan pie I’ve ever tasted. If given the chance, I could easily eat my weight in those yummy pies.
Sometimes we get these cravings though, and we don’t want to wait too long to satisfy them. And sometimes we get them, and it’s so darned hot outside we just don’t feel like heating up our kitchens with the oven. Living in the South during the summer brings the latter one my way quite often!
That’s just a couple of the reasons why you need a No Bake Pecan Pie in your life. Yes, I said no bake – no turning on your oven…. nada. This one is so super simple & fast, you’ll be chomping down on pecan pie in no time. I will admit though, my best-ever pecan pie is still the best ever – but this no-bake version is still super darned delicious and will satisfy those pecan pie cravings in a jiffy.
Here’s what you need:
First, let’s start off my chopping 1 cup’s worth of pecans. Yes, you could buy them already chopped…. but the price is so much lower when you buy the halves and chop them yourselves. Plus, we’re using both chopped & halved here.
Mix together 1/4 cup of cornstarch with a heaping cup of brown sugar in a medium saucepan. Beat together 2 egg yolks, 1-1/4 cup water, & a pinch of salt.
Add the egg yolk mixture to the cornstarch & brown sugar mixture. Stir in the chopped pecans.
Simmer on medium heat, stirring constantly, until the mixture thickens. Boil 1 minute, stirring constantly.
Remove from the heat – stir in 3 tablespoons of butter.
Stir in 1 teaspoon of vanilla extract & 1 cup pecan halves.
Pour into a prebaked pie shell. I used an already made shortbread crust.
Garnish with more pecans if desired. Refrigerate until set. Serve with whipped cream.
No Bake Pecan Pie
- 1 heaping cup brown sugar
- ¼ cup cornstarch
- 1-1/4 cup water
- 2 egg yolks
- 1 pinch of salt
- 3 tablespoons of butter
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup pecan halves
- 1 premade pie crust such as shortbread, graham cracker, or Oreo
- Mix cornstarch & brown sugar together in a medium saucepan. Beat together the egg yolks, water, & a pinch of salt. Add the egg yolk mixture to the cornstarch mixture along with the chopped pecans.
- Simmer on medium heat, stirring constantly, until thickened. Boil for 1 minute, still stirring constantly.
- Remove from heat; stir in the butter. Mix in the vanilla extract & pecan halves.
- Pour into premade pie shell. Refrigerate for 30 minutes before eating.
OMGoodness! This is a life changer. *pinned*
Hello – Did you make the No Bake Pecan Pie? Do you have any suggestions or comments on texture, taste etc? The pictures make me think of ‘pecan pie pudding’? But I really want to make this for Thanksgiving. Thank you, Michelle in Maine 11/15/18
Any dessert that allows me to leave the oven off is a winner in my book
You are my hero! 😉 Can’t wait to try this pie!
Aw, shucks 😉 Thanks!
Sooo goood, sooo easy.
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I made this pie. I suggest adding an extra 1/2 of all the ingredients (3 eggs instead of 2, etc.), so a regular graham cracker crust will be full. Also, we like lots of nuts and the taste of the baked, carmelized pecans on the top of the baked versions, so I used 2 cups chopped/whole pecans in the recipe, and browned an additional cup of whole pecans in a small fry pan, with a big pad of butter adding a 1/4 cup brown sugar at the end -let caramelize, then pour onto a flat surface to cool (separate them, so they wont stick together). After pouring pie mixture into the crust, arrange them in circles on top, starting with the outer edges, working in.]
So glad I found this…I added a little more water and some maple syrup…I wanted to use it as a topping for plain cheesecake…it turned out amazing…
I love that idea! So glad you loved it 🙂
I wonder how this would work for cashews or walnuts?????????? I think I might have to try it unless someone else has and it isn’t that good.
I don’t know about cashews, but walnuts work great.
I love pecan pie, but this was WAY better.
love it……..this was exactly what I needed….. I’ve used it twice now, the second time I altered it slightly with the addition of a bit of cinnamon and nutmeg, and some maple syrup (1/4C) in place of some of the water. For what I call Maple Nut Cheesecake. The base layer is a simple cheesecake of 1 pack of cream cheese, 4 egg yokes, half a cup of sugar, some vanilla, and some lemon juice. Placed in a crushed pecan pie crust (Walmart, I hate to confess). Bits of crystal ginger sprinkled throughout. It was “baked” at 150F in my dehydrator for 6 hours, then chilled, and the maple nut topping put over the top. The crushed pecan crust was the reason for the low bake. 150F will kill everything, and it is high enough to make egg yokes set decently (look at sous vide temps)….. and was as high as I could go with my LEM dehydrator. My oven will not create uniform enough temps this low. The cheesecake was covered during baking.
It came out to die for…… with a tangy cheesecake base, with a sweet nutty topping, and small explosions of ginger flavor throughout the cheesecake from the crystal ginger….. Everybody loved it.
This is a great recipe….. I used it as a topping for a sous vide cheesecake. I use a sous vide creme brulee recipe with a percentage of cream cheese in it, cooked in half pint canning jars on a graham cracker crumb base…. the result was great. This was the second iteration, and I substituted 2T of lemon juice for some of the water to give the topping a nice tang….
I’ve enjoyed this, and done variations on it. Probably the most unique variant was yesterday. I used white sugar (xylitol actually), and in place of the liquid, I used a can of frozen concentrate apple juice, and left out the egg yokes, and used cinnamon and some cayenne. The result was as dark as the original in color. The flavor was intensely apple…. Imagine biting into what you expect to be pecan pie, and encountering the intense tangyness. It was a total winner for a Thanksgiving pie… everybody loved it. A true “plate licker”
I have never really cared for pecan pie.
MY HUSBAND LOVES IT.
He says its not as super sweet as a regular pecan pie, and its made without corn syrup, which is a big plus because my husband hates it in a pecan pie.
I made it with a homemade shortbread crust.
THANK YOU FOR A RECIPE I CAN PLEASE MY HUSBAND WITH.
Do you have to keep in Refrigerate
You don’t have to but it will last twice as long refrigerated.