Pecan Cream Pie
Ingredients:
For the Crust:
1 cups graham cracker crumbs
cup brown sugar
6 tablespoons unsalted butter, melted
For the Filling:
1 8 oz package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream
cup chopped pecans, toasted
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
teaspoon vanilla extract
cup chopped pecans for garnish
Caramel drizzle optional
Directions:
Make the crust: Preheat oven to 350F 175C. Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch pie plate and bake for 8 minutes. Let cool completely.
Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. In a separate bowl, whip heavy cream until stiff peaks form. Fold whipped cream into cream cheese mixture, then fold in toasted pecans.
Spread filling into cooled crust.
Whipped topping: Beat remaining heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe over the pie.
Top with chopped pecans and drizzle with caramel if desired. Chill for at least 4 hours or overnight before serving.
Prep Time: 20 minutes Chill Time: 4 hours Total Time: 4 hours 20 minutes
Kcal: 420 kcal Servings: 8 slices
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