Why Make This Recipe
Pecan Cream Pie is a delightful dessert that combines rich flavors with a light and airy texture. It’s an easy recipe that is perfect for special occasions or simply to satisfy your sweet tooth. The mix of creamy filling and crunchy toasted pecans creates a delicious experience in every bite. Plus, it’s no-bake, which means less time in the kitchen and more time enjoying with friends and family!
How to Make Pecan Cream Pie
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/4 cup granulated sugar (for whipping)
- 1 1/2 cups chopped pecans, toasted
- 1 1/2 cups whipped topping
- 1/4 to 1/2 cup chopped pecans (for garnish)
Directions:
- In a bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until mixed well.
- Press this mixture into a 9-inch pie dish or springform pan. Freeze for 15 minutes.
- In another bowl, beat the softened cream cheese until it’s smooth. Add powdered sugar and vanilla, and beat again.
- In a cold bowl, whip the heavy cream with 1/4 cup sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in 1 1/2 cups of toasted pecans until they are evenly mixed.
- Spread the filling over the crust and smooth the top.
- Add the whipped topping evenly over the filling.
- Sprinkle 1/4 to 1/2 cup of chopped pecans on top.
- Chill the pie for at least 4 hours or overnight before serving.
How to Serve Pecan Cream Pie
Slice the Pecan Cream Pie into wedges and serve chilled. It’s great on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of more whipped topping. Enjoy each bite filled with creamy goodness and nutty flavor!
How to Store Pecan Cream Pie
To store Pecan Cream Pie, keep it covered in the refrigerator. It will last for about 3 to 5 days. If you wish to make it ahead of time, it can be prepared a day or two in advance. Just be sure to keep it well covered to maintain freshness.
Tips to Make Pecan Cream Pie
- To enhance the pecan flavor, toast the pecans in a dry skillet over medium heat for a few minutes before adding them to the pie.
- Make sure the cream cheese is at room temperature to ensure a smooth filling.
- For a sweeter pie, adjust the sugar to your taste in the filling and topping.
Variation
For a chocolatey twist, consider adding mini chocolate chips to the filling. You can also drizzle chocolate sauce on top for extra flair.
FAQs
1. Can I use a store-bought crust for the Pecan Cream Pie?
Yes, you can use a store-bought graham cracker crust if you’re short on time. It will save you some preparation.
2. Can I freeze Pecan Cream Pie?
Freezing the pie is not recommended, as it may change the texture. However, you can freeze the crust separately and then add the filling later.
3. How can I make this pie lighter?
To lighten the pie, consider using reduced-fat cream cheese and light whipped topping. This will create a less rich but still delicious dessert.
Pecan Cream Pie
Ingredients
Method
- In a bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until mixed well.
- Press this mixture into a 9-inch pie dish or springform pan. Freeze for 15 minutes.
- In another bowl, beat the softened cream cheese until it’s smooth. Add powdered sugar and vanilla, and beat again.
- In a cold bowl, whip the heavy cream with 1/4 cup sugar until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Fold in 1 1/2 cups of toasted pecans until they are evenly mixed.
- Spread the filling over the crust and smooth the top.
- Add the whipped topping evenly over the filling.
- Sprinkle 1/4 to 1/2 cup of chopped pecans on top.
- Chill the pie for at least 4 hours or overnight before serving.