Ingredients
Equipment
Method
- Prepare the Crust:
- In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom and sides of a 9-inch pie dish.
- Place the crust in the fridge to chill while you prepare the filling.
- Make the Filling:
- In a separate bowl, beat the heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Add the powdered sugar and continue beating until stiff peaks form. Set aside.
- In another bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Fold the whipped cream into the cream cheese mixture gently until fully incorporated.
- Stir in the chopped pecans, making sure they are evenly distributed throughout the filling.
- Assemble the Pie:
- Pour the pecan cream filling into the prepared crust and smooth the top with a spatula.
- Refrigerate the pie for at least 4 hours, or until the filling is firm.
- Prepare the Topping:
- Just before serving, beat the heavy whipping cream, powdered sugar, and vanilla extract together in a bowl until stiff peaks form.
- Add the Topping:
- Spread or pipe the whipped cream topping over the chilled pie.
- Garnish with additional chopped or whole pecans on top.
- Serve:
- Slice and enjoy your pecan cream pie chilled.
Notes
Toasting Pecans: For enhanced flavor, toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently.