Description
This decadent Pecan Cream Pie features a buttery graham cracker crust filled with a smooth and creamy pecan-infused cream cheese filling, topped with a rich pecan caramel glaze. Perfectly chilled to set, this pie offers a delightful combination of textures and flavors, making it an irresistible dessert for any occasion.
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 graham cracker crumbs, granulated sugar, and melted butter. Mix until the ingredients are fully incorporated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Place the crust in the refrigerator to chill and set for 30 minutes.
- Make the pecan cream filling: Whip 1 cup of heavy cream in a large bowl until stiff peaks form. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture until fully combined. Stir in the 1/2 cup chopped toasted pecans. Spread this creamy 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 together, stirring constantly until the mixture is smooth and combined. Add the heavy cream and bring the mixture to a gentle boil for 1 to 2 minutes, stirring occasionally. Remove from heat and stir in the 1 cup chopped toasted pecans. Allow the topping mixture to cool slightly before pouring it evenly over the chilled pie.
- Final chilling: Return the pie to the refrigerator and chill for an additional hour. This extra time helps the pecan topping to set properly, ensuring a perfect texture and flavor combination when served.
Notes
- For best results, toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant.
- Make sure the cream cheese is softened to room temperature to ensure a smooth filling.
- Use cold heavy cream for whipping to achieve the best volume and texture.
- The pie should be kept refrigerated until serving to maintain its creamy texture.
- This pie can be made a day ahead and stored tightly covered in the refrigerator.
