Description
This Pecan Cream Pie is the perfect combination of crunchy pecans and a light, creamy topping.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 1 cup pecans, chopped
- 1 cup dark brown sugar
- ½ cup heavy cream
- ¼ cup unsalted butter
- 1 tsp vanilla extract
- ½ tsp salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, cold
Instructions
- Mix graham cracker crumbs and sugar in a bowl. Add melted butter and combine until the crumbs are well-coated.
- Press the mixture evenly into the bottom of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes. Let it cool completely.
- In a saucepan over medium heat, combine chopped pecans, brown sugar, heavy cream, butter, vanilla, and salt. Stir constantly until the mixture thickens, about 5-7 minutes.
- Pour the pecan filling into the cooled crust. Let it cool for 15 minutes.
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Spread the cream layer evenly over the cooled pecan filling.
- Refrigerate the pie for at least 4 hours, preferably overnight, to set completely.
- Garnish with extra chopped pecans or a drizzle of caramel if desired. Serve chilled and enjoy!
Notes
- Best served chilled.
- Can be garnished with extra pecans or caramel.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Pecan Cream Pie, dessert recipe, pecan pie, cream pie