Pecan Cream Pie

This Pecan Cream Pie is a dreamy twist on the classic pecan pie! With a creamy, fluffy filling, buttery pecans, and a graham cracker crust, it’s the perfect no-bake dessert for any occasion.

Ingredients

For the Crust:

Graham Cracker Crumbs: 1 1/2 cups
Butter: 1/3 cup, melted
Sugar: 2 tablespoons

For the Filling:

Cream Cheese: 8 oz, softened
Powdered Sugar: 1 cup
Heavy Whipping Cream: 1 cup, whipped to stiff peaks
Vanilla Extract: 1 teaspoon
Pecans: 1 1/2 cups, chopped

For the Topping:

Whipped Cream: for garnish
Pecan Halves: for garnish
Caramel Sauce: drizzle (optional)

Directions

Prepare the Crust:
In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until combined.
Press the mixture into the bottom and up the sides of a 9-inch pie pan. Chill in the fridge for at least 30 minutes to set.

Make the Filling:
In a large bowl, beat the softened cream cheese with powdered sugar until smooth.
Gently fold in the whipped cream and vanilla extract until well blended.
Stir in the chopped pecans until evenly incorporated.

Assemble the Pie:
Spoon the filling into the chilled crust, spreading it evenly.
Refrigerate the pie for at least 4 hours, or overnight for best results.

Add Toppings and Serve:
Before serving, garnish with dollops of whipped cream, pecan halves, and a drizzle of caramel sauce if desired.

Tips:

Toast the pecans for extra flavor by baking them at 350°F for 8-10 minutes.
This pie can be frozen for up to 1 month if wrapped tightly.

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