Indulge in the ultimate combination of creamy and crunchy with this Heavenly Pecan Cream Pie. This pie features a buttery crust filled with a rich, velvety cream and topped with caramelized pecans. Perfect for holidays, special occasions, or any time you’re craving a sweet and nutty treat, this pecan cream pie is sure to impress.
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cream Filling:
- 1 cup heavy cream
- 1/4 cup granulated sugar
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
For the Pecan Topping:
- 1 cup pecan halves
- 1/2 cup brown sugar, packed
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- A pinch of salt
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake the crust for 10 minutes, then set aside to cool completely.
- Make the Cream Filling:
- In a large bowl, whip the heavy cream with the granulated sugar until stiff peaks form.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cream filling evenly into the cooled pie crust. Refrigerate while you prepare the pecan topping.
- Prepare the Pecan Topping:
- In a medium saucepan, combine the brown sugar, heavy cream, butter, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Remove from heat and stir in the vanilla extract and pecan halves. Allow the mixture to cool slightly.
- Assemble the Pie:
- Once the pecan topping has cooled but is still pourable, carefully spoon it over the cream filling in the pie crust.
- Spread the pecans evenly over the top, ensuring they are fully coated with the caramel mixture.
- Chill and Serve:
- Refrigerate the pie for at least 2 hours, or until fully set, before serving.