Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tablespoons sugar
For the Caramel Layer:
- 1/2 cup brown sugar
- 1/4 cup butter
- 2 tablespoons heavy cream
For the Cream Filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 2 cups heavy whipping cream (cold)
- 1 tablespoon vanilla extract
- 1/2 cup chopped pecans
For Topping:
- 1/4 cup chopped pecans (for garnish)
- Whipped cream (optional, for decoration)
Instructions:
- Prepare the Crust:
- In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
- Press the mixture into the bottom of a 9-inch pie dish, making sure it’s evenly spread out.
- Place the crust in the fridge to set while preparing the rest of the pie.
- Make the Caramel Layer:
- In a small saucepan, combine brown sugar, butter, and heavy cream.
- Heat over medium heat, stirring constantly until the mixture thickens (about 3-5 minutes).
- Pour the caramel mixture over the chilled crust and spread it evenly.
- Place it back in the fridge to chill.
- Prepare the Cream Filling:
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- In a separate bowl, whip the cold heavy cream and vanilla extract until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined.
- Stir in the chopped pecans.
- Assemble the Pie:
- Pour the cream filling over the caramel layer in the crust.
- Smooth the top with a spatula and garnish with extra chopped pecans.
- Add whipped cream around the edges for decoration, if desired.
- Chill and Serve:
- Place the pie in the refrigerator for at least 4 hours or overnight to set.
- Slice and enjoy your creamy pecan pie!
This Pecan Cream Pie combines the rich, buttery flavor of pecans with a light, fluffy cream filling and a layer of caramel for a perfect dessert treat!