This pecan cream pie is a creamy twist on the classic pecan pie. With a luscious cream filling topped with crunchy pecans, this dessert is perfect for any occasion.
Ingredients:
- For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- For the topping:
- 1 cup chopped pecans
- 1/4 cup caramel sauce
Instructions:
- Prepare the crust:
- Preheat the oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
- Bake for 8–10 minutes. Let cool completely.
- Make the filling:
- In a large mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. Set aside.
- In another bowl, beat the cream cheese, brown sugar, and vanilla extract until smooth.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the pie:
- Spoon the filling into the cooled crust, spreading evenly.
- Sprinkle the chopped pecans over the top and drizzle with caramel sauce.
- Chill and serve:
- Refrigerate the pie for at least 3 hours or until set.
- Slice and serve chilled.
Enjoy your creamy, nutty pecan pie!