Pecan Cream Pie

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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!