Description
This Pecan Cream Pie is a luscious dessert featuring a crunchy graham cracker crust, a creamy pecan-infused filling, and a rich, buttery pecan topping. The pie combines the smoothness of whipped cream and cream cheese with the toasted crunch of pecans, finished off with a decadent caramel-like topping for a delightful treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Pecan Cream Filling
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped and toasted
Pecan Topping
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 cup pecans, chopped and toasted
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until the mixture is well blended. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate the crust for 30 minutes to allow it to set and firm up.
- Make the pecan cream filling: In a large bowl, whip the heavy cream until stiff peaks form, ensuring a light and airy texture. In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined, then stir in the chopped and toasted pecans. Spread this filling evenly into the chilled pie crust. Refrigerate the pie for at least 2 hours to let the filling set properly.
- Prepare the pecan topping: In a small saucepan over medium heat, melt the butter and brown sugar while stirring continuously until the mixture is smooth and combined. Add the heavy cream and bring the mixture to a gentle boil, allowing it to cook for 1 to 2 minutes to develop a rich caramel consistency. Remove from heat and stir in the toasted pecans. Let this topping cool slightly before pouring it evenly over the chilled pecan cream filling.
- Final chilling: Return the pie to the refrigerator and chill for an additional hour. This step allows the pecan topping to set firmly, ensuring clean slices and a perfect texture when served.
Notes
- For best results, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant and golden.
- Ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can prepare the pie a day ahead to allow flavors to meld beautifully.
- To serve, slice with a sharp knife dipped in hot water for smooth cuts.
