Description

This luscious Pecan Cream Pie features a buttery graham cracker crust filled with a creamy blend of whipped cream, cream cheese, and chopped pecans, topped with whipped cream, pecan halves, and an optional caramel drizzle. Perfectly chilled and easy to prepare, it’s a delightful dessert for any occasion.

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs
1/3 cup butter, melted
2 tablespoons sugar

For the Filling:

8 oz cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream, whipped to stiff peaks
1 teaspoon vanilla extract
1 1/2 cups pecans, chopped

For the Topping:

Whipped cream for garnish
Pecan halves for garnish
Caramel sauce for drizzle (optional)

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Instructions

Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar, mixing until evenly incorporated to form a crumbly mixture.
Form the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan, creating an even layer. Chill in the refrigerator for at least 30 minutes to allow the crust to set properly.
Make the filling base: In a large bowl, beat the softened cream cheese together with the powdered sugar until the mixture is smooth and creamy, ensuring no lumps remain.
Incorporate whipped cream and vanilla: Gently fold the whipped heavy cream and vanilla extract into the cream cheese mixture to maintain the light and fluffy texture of the filling.
Add pecans: Stir in the chopped pecans evenly throughout the filling mixture for a delightful crunch.
Assemble the pie: Spoon the prepared filling evenly into the chilled crust, smoothing out the top with a spatula.
Chill the pie: Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set and flavors to meld perfectly.
Garnish and serve: Before serving, decorate the pie with dollops of whipped cream, arrange pecan halves on top, and drizzle caramel sauce if desired for added flavor and presentation.

Notes

Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
Whip the heavy cream to stiff peaks to provide the filling with stable volume and creaminess.
Chilling the crust before adding the filling helps prevent sogginess.
For best flavor, refrigerate the pie overnight.
Caramel sauce is optional but adds a lovely sweetness and visual appeal.