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Pecan Cream Pie

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Hello, pie lovers! If you’re here, you’re probably as crazy about creamy, nutty pies as I am, and this Pecan Cream Pie is one to fall in love with. It’s an absolute dream – think buttery graham cracker crust, caramelized pecan filling, and a luscious, fluffy cream layer. The best part? It’s easy enough to make ahead, leaving you free to simply enjoy each slice with family and friends.

Ingredients

Scale

For the Crust:

  • 1 ½ cups graham cracker crumbs 🍪
  • ¼ cup granulated sugar 🥄
  • 6 tbsp unsalted butter, melted 🧈

For the Pecan Filling:

  • 1 cup pecans, chopped 🥜
  • 1 cup dark brown sugar 🍂
  • ½ cup heavy cream 🥛
  • ¼ cup unsalted butter 🧈
  • 1 tsp vanilla extract 🌼
  • ½ tsp salt 🧂

For the Cream Layer:

  • 8 oz cream cheese, softened 🧀
  • 1 cup powdered sugar 🍬
  • 1 cup heavy whipping cream, cold 🥛

Optional Garnishes:

  • Extra chopped pecans 🥜
  • Caramel drizzle 🍯

Tools You’ll Need

  • 9-inch pie pan
  • Mixing bowls 🥣
  • Saucepan
  • Electric mixer (for whipped cream) 🥄
  • Spatula for spreading cream layer

Instructions

1. Prepare the Crust

  1. Combine: In a mixing bowl, stir together the graham cracker crumbs and sugar.
  2. Add Butter: Pour in the melted butter and mix until the crumbs are evenly coated.
  3. Press and Bake: Firmly press the mixture into the bottom of a 9-inch pie pan. Bake at 350°F (175°C) for 8-10 minutes. Set aside to cool completely.

2. Make the Pecan Filling

  1. Heat Ingredients: In a saucepan over medium heat, combine the chopped pecans, brown sugar, heavy cream, butter, vanilla, and salt.
  2. Cook and Stir: Stir constantly until the mixture thickens, about 5-7 minutes. You’re looking for a caramel consistency.
  3. Cool: Pour the pecan filling into the cooled crust and let it rest for 15 minutes.

3. Prepare the Cream Layer

  1. Cream Cheese Mixture: In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
  2. Whip the Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
  3. Fold Together: Gently fold the whipped cream into the cream cheese mixture until fully combined. Be careful not to deflate the whipped cream.
  4. Spread: Evenly spread the cream layer over the cooled pecan filling.

4. Chill and Serve

  1. Refrigerate: Let the pie chill in the refrigerator for at least 4 hours, but ideally overnight, to fully set.
  2. Garnish and Serve: Top with extra chopped pecans or a caramel drizzle, if desired. Slice, serve chilled, and enjoy!

Find it online: https://savorysplash.com/pecan-cream-pie/