This Pecan Cream Pie is a luxurious upgrade to the traditional pecan pie, blending a rich, buttery pecan filling with a smooth, velvety cream layer. Topped with crunchy pecans and a drizzle of caramel, it’s the perfect dessert for any gathering. The contrasting textures of creamy and crunchy, combined with a hint of vanilla, make this pie unforgettable. It’s easy to prepare but tastes like a gourmet treat!
Ingredients:
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Pecan Filling:
- 1 cup pecans, coarsely chopped
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 3 tablespoons cornstarch
- 1 ¼ cups heavy cream
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
For the Cream Layer:
- 1 ½ cups heavy cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cream cheese, softened (optional for extra creaminess)
Topping:
- ½ cup whole pecan halves
- 2 tablespoons caramel sauce (optional)
Instructions:
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
- Press the mixture firmly into a 9-inch pie dish, making sure to cover the bottom and sides evenly.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
2. Make the Pecan Filling:
- In a medium saucepan, combine the brown sugar, granulated sugar, and cornstarch.
- Gradually add the heavy cream, whisking constantly to prevent lumps.
- Cook the mixture over medium heat, stirring continuously, until it thickens (about 6-8 minutes).
- Remove from heat and stir in the butter, vanilla extract, and chopped pecans.
- Let the mixture cool to room temperature before spreading it evenly over the prepared crust. Refrigerate for at least 30 minutes to set.
3. Prepare the Cream Layer:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- If you prefer a thicker texture, beat in the softened cream cheese until smooth and creamy.
- Gently spread the whipped cream layer over the pecan filling.
4. Add the Topping:
- Arrange the pecan halves on top of the whipped cream in a decorative pattern.
- Drizzle with caramel sauce for an extra layer of indulgence (optional).
5. Chill and Serve:
- Refrigerate the pie for at least 2 hours before serving to allow the layers to firm up.
- Slice, serve, and enjoy your indulgent pecan cream pie!