Icebox Pie with Pecan Cream Filling

Makes one 9-inch pie

This is a no-fuss, make-ahead pie that’s rich and creamy without being overly heavy. The chocolate graham crust adds crunchy texture, while the filling—built on cream cheese and pecan butter—lands somewhere between a cheesecake mousse and a Southern nut pie. It’s cool, creamy, and just structured enough to slice cleanly after a few hours in the fridge.

Note: to make chocolate shavings, simply peel a block of milk or semisweet chocolate with a vegetable peeler into small curls.

For the Crust

8 chocolate graham crackers (1 sleeve)
1 cup pecans
1 tablespoon honey
6 tablespoons unsalted butter, melted

For the Filling

6 ounces cream cheese, at room temperature
2/3 cup confectioners’ sugar
1 cup pecan butter (link to recipe)
1 1/4 cups heavy cream
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon kosher salt

To serve

Chopped pecans
Chocolate shavings

Preheat the oven to 325°F.
In a food processor, combine the graham crackers and pecans and process until fine crumbs form. Add the honey and pulse to combine. Transfer to a bowl and stir in the melted butter until evenly moistened.
Press the mixture firmly into a 9-inch pie dish, making sure to press it evenly across the bottom and up the sides. Bake until set and lightly fragrant, 10 to 12 minutes. Let cool completely.
In a medium bowl, using an electric mixer, beat the cream cheese and confectioners’ sugar until light and fluffy, about 2 to 3 minutes. Add the pecan butter and salt and mix on low speed just until smooth and combined.
In a separate bowl, beat the heavy cream to stiff peaks, adding the vanilla and almond extracts partway through whipping.
Fold about one-third of the whipped cream into the pecan mixture to lighten it. Gently fold in the remaining whipped cream until fully incorporated and no streaks remain.
Spoon the filling into the cooled crust and smooth the top. Refrigerate until firm, at least 3 hours and up to overnight. Top with chopped pecans and chocolate shavings before serving.