Here’s a delightful recipe for pecan cream pie that combines a rich, creamy filling with a delicious pecan topping!
Pecan Cream Pie
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
For the Filling:
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 cup chopped pecans (toasted, if desired)
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans (for garnish)
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, combine graham cracker crumbs, 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 for 8-10 minutes, until set. Let cool completely.
- Make the Filling:
- In a large mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth. Fold in the chopped pecans and then gently fold in the whipped cream until fully combined.
- Assemble the Pie:
- Pour the cream filling into the cooled graham cracker crust and smooth the top with a spatula. Refrigerate for at least 4 hours or until set.
- Prepare the Topping:
- In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the set pie.
- Garnish and Serve:
- Top with additional chopped pecans for garnish. Slice and serve chilled.
Tips:
- For added flavor, you can toast the pecans in a dry skillet over medium heat until fragrant before adding them to the filling.
- This pie can be made a day in advance; just keep it covered in the refrigerator.
Enjoy your creamy and delicious pecan cream pie!
