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Pecan Cream Pie

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A nostalgic and creamy Pecan Cream Pie with a buttery graham cracker crust, topped with whipped cream and crunchy pecans.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/2 cup butter, melted
  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • 1 cup chopped pecans
  • Additional chopped pecans for topping

Instructions

  1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a pie pan to create a sturdy crust.
  2. Create the cream cheese mixture: In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
  3. Whip the cream: In a separate bowl, whip the heavy cream with vanilla extract until stiff peaks form.
  4. Combine the creamy goodness: Gently fold the whipped cream into the cream cheese mixture.
  5. Stir in the pecans: Add the chopped pecans and stir them into the cream mixture.
  6. Fill the crust: Spread the creamy filling evenly into the prepared graham cracker crust.
  7. Chill out: Top the pie with additional whipped cream and chopped pecans, then refrigerate for at least 2 hours before serving.

Notes

Store any leftovers covered in the refrigerator for up to 3 days. Freezing slices is possible for up to 2 months.

Nutrition

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

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