Description
This delicious Pecan Cream Pie combines a crunchy graham cracker crust with a smooth, creamy pecan filling and a rich, buttery pecan topping. It’s a perfect dessert for gatherings or special occasions, offering a delightful mix of textures and flavors with toasted pecans throughout.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Pecan Cream Filling
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped and toasted
Pecan Topping
- 1/2 cup brown sugar
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1 cup pecans, chopped and toasted
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all ingredients are evenly combined. Press this mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Place the crust in the refrigerator and chill for 30 minutes to set.
- Make the pecan cream filling: In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Fold in the toasted chopped pecans. Spread this pecan cream filling evenly into the chilled graham cracker crust. Refrigerate the pie for at least 2 hours to allow the filling to set.
- Prepare the pecan topping: In a small saucepan over medium heat, melt the butter and brown sugar while stirring continuously until smooth. Add the heavy cream and bring the mixture to a gentle boil, cooking for 1-2 minutes. Remove from heat, stir in the toasted chopped pecans, and let the mixture cool slightly so it thickens a bit.
- Assemble and chill pie: Pour the slightly cooled pecan topping evenly over the chilled pecan cream filling. Place the pie back in the refrigerator and chill for an additional 1 hour to let the topping set before serving.
Notes
- Be sure to toast the pecans before adding them to the filling and topping to enhance their flavor.
- Use softened cream cheese at room temperature to avoid lumps in the filling.
- If you prefer a firmer crust, bake the crust at 350°F (175°C) for 8-10 minutes before chilling.
- For extra garnish, consider adding whipped cream or whole pecans on top before serving.
- Store any leftovers covered in the refrigerator for up to 3 days.
