Pecan Pie Trifle


This pecan pie trifle is an impressive and delicious dessert to serve when entertaining . Get the recipe here.

If you live in the South, pecan pie is pretty much a staple dessert item on the menu for any holiday gathering, and after tasting many pies over the years it’s still my favorite. I love this twist of a pecan pie trifle to change it up every now and then, and Easter is the perfect time to do that. I’ve partnered with Philadelphia Cream Cheese to create this classic dessert with a twist!

There are recipes for this all around the web but this one is a little different. I’ve eliminated the need for chocolate and caramel syrup by sweetening the cream layer slightly and using chocolate chips instead. For me, the sweetness of the two syrups was just too much combined with the custard center of the pie. Plus, I like the bite of the chips, and the crunchy nuttiness of the toasted pecans creates the perfect balance.

Serve this for your Easter entertaining and be sure to make it ahead so it has time to sit in the refrigerator for the flavors to blend together. Another tip is to use pie from the bakery as opposed to a frozen pie. In my experience the texture is better to work with in a bakery pie, while the frozen ones were sticky and more difficult to cut apart. Of course you could always make your own pie, if you’d like.

pecan pie trifle


Pecan Pie Trifle

  • 1 1/2 large prepared pecan pies from the bakery section of the market
  • 8 oz. block of Philadelphia Cream Cheese, at room temperature
  • 1 1/2 cups whipping cream
  • 1/3 cup powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup dark chocolate chips
  • 1/2 cup pecan pieces, toasted

In a heavy duty mixer with a wire attachment, combine cream cheese, whipping cream, powdered sugar, and vanilla until smooth and whipped (about 2­-3 minutes).

Cut pie into 1-­inch cubes and layer half in the bottom of a trifle dish. Top with half of chocolate chips, pecans, and cream cheese mixture in that order.

Layer with remaining pie pieces and top with cream cheese mixture. Top with remaining chocolate chips and pecans.

Cover and refrigerate for 8 hours or overnight.

pecan pie triflepecan pie triflepecan pie trifle

2014-Philly-LogoThanks to Philadelphia Cream Cheese for allowing me to partner with them to come up with some fresh and delicious recipes for the Easter season! Do you have any favorite Easter recipes using Philadelphia CreamCheese? I’d love to hear your favorites in the comments below. **Note: I came up with this recipe and it is not an original Philadelphia Cream Cheese recipe.


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About Chris

Chris Nease is a party stylist and home entertaining expert with over 15 years of experience. In addition to her work as founding editor of Celebrations At Home, Chris is an editorial stylist and has contributed to, SheKnows, and countless other websites. Most recently she was featured in Celebrate magazine, and her work has been published in Woman's World, Ocala Style, Yum Food & Fun for Kids, and Cottages & Bungalows.


  1. YUM! This looks like pecan pie CHEESECAKE trifle :) So decadent!

  2. As a southern girl, I love pecan pie and I can’t wait to give this version a try! It looks so good Chris!

  3. For the whipping part, I assume you mean 2 to 3 minutes not 23. Is that right?

    • So glad you caught that, Jane! Yes! I kept having weird formatting issues at publish time and this one sneaked through. Thank you!

  4. I LOVE pecan pie and this sounds like a delicious change up for an ordinary pie served up for dessert! I love that I can just pick up a pie from the bakery and use it to create this wonderful trifle! Pinning this and sharing at FB and G+, but more importantly, I will be serving this up sometime soon! ~ Chloe

  5. Pecan Pie in a trifle? Wow, this has got to be one of the most delicious desserts ever!

  6. oh goodness, hand me a spoon! i would devour. love that combo

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