Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or vanilla wafer crumbs)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (melted)
For the Filling:
- 1 package (8 oz) cream cheese (softened)
- 1 cup powdered sugar
- 1 1/2 cups heavy cream (cold)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1 1/2 cups chopped pecans
For Topping:
- 1/2 cup whipped cream (for garnish)
- 1/4 cup pecan halves or additional chopped pecans (for garnish)
Instructions:
For the Crust:
- Prepare the Crust:
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and sides of a 9-inch pie dish. Refrigerate for at least 30 minutes to set.
For the Filling:
- Beat Cream Cheese:
- In a large mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
- Whip Heavy Cream:
- In a separate bowl, whip the heavy cream, brown sugar, and vanilla extract until stiff peaks form.
- Combine and Fold:
- Gently fold the whipped cream into the cream cheese mixture until well combined. Stir in the cinnamon (if using) and chopped pecans.
- Assemble the Pie:
- Spread the pecan cream filling evenly into the chilled crust.
For the Topping:
- Decorate:
- Garnish the top of the pie with dollops of whipped cream and pecan halves or additional chopped pecans.
- Chill and Serve:
- Refrigerate the pie for at least 2-4 hours, or until set. Slice and serve chilled.
This Pecan Cream Pie is creamy, nutty, and irresistibly delicious—perfect for holidays or any special occasion! 🥧✨