Description
This luscious Pecan Cream Pie features a crunchy graham cracker crust filled with a creamy blend of cream cheese, whipped cream, and chopped pecans. It’s chilled to perfection and topped with whipped cream, pecan halves, and an optional caramel drizzle, making it a delightful no-bake dessert that’s perfect for gatherings or a sweet treat anytime.
Ingredients
Scale
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter, melted
- 2 tablespoons sugar
For the Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream, whipped to stiff peaks
- 1 teaspoon vanilla extract
- 1 1/2 cups pecans, chopped
For the Topping:
- Whipped cream for garnish
- Pecan halves for garnish
- Caramel sauce for drizzle (optional)
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the mixture is well combined and holds together when pressed.
- Form and chill the crust: Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Place the crust in the refrigerator and chill for at least 30 minutes to set and firm up.
- Make the filling base: In a large bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and free of lumps using a hand mixer or stand mixer.
- Incorporate whipped cream and vanilla: Gently fold the whipped heavy cream and vanilla extract into the cream cheese mixture until the filling is smooth and well combined without deflating the whipped cream.
- Add pecans: Stir the chopped pecans evenly into the filling to distribute the nuts throughout.
- Assemble the pie: Spoon the pecan cream filling into the chilled graham cracker crust, spreading it evenly to the edges for a smooth surface.
- Chill the pie: Refrigerate the assembled pie for at least 4 hours, or ideally overnight, to allow it to set and the flavors to meld beautifully.
- Garnish and serve: Before serving, decorate the top with dollops of whipped cream, arrange pecan halves neatly on top, and drizzle with caramel sauce if desired for an extra touch of sweetness and visual appeal.
Notes
- Ensure the cream cheese is fully softened for a smooth filling without lumps.
- Whip the heavy cream to stiff peaks for the best texture in the filling.
- Chilling the crust before adding the filling helps it hold shape and prevents sogginess.
- Leftover pie can be stored refrigerated for up to 3 days.
- For a nut-free version, omit the pecans and substitute with toasted coconut or chocolate chips.
