Instructions:
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press firmly into a 9-inch pie dish, covering the bottom and sides evenly. Chill in the refrigerator while preparing the filling.
- In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping using a spatula until the mixture is fluffy and uniform.
- Spread the cream filling evenly into the chilled crust. Return to the refrigerator to firm up slightly while preparing the topping.
- In a medium saucepan, whisk together the brown sugar and cornstarch. Slowly whisk in the heavy cream until smooth.
- Cook over medium heat, stirring constantly, until the mixture begins to bubble and thicken—about 5 minutes.
- Remove from heat and stir in the butter, vanilla extract, and chopped pecans. Let the topping cool for about 10–15 minutes until it’s no longer hot but still pourable.
- Gently spread the pecan topping over the cream layer in the pie. Smooth with a spatula if needed.
- Refrigerate for at least 3 hours, or until fully set. Slice and serve chilled.
Variations:
- Chocolate Twist: Add a layer of chocolate ganache between the cream and pecan layers.
- Maple Flavor: Replace some of the brown sugar with maple syrup in the topping for a seasonal twist.
- Nut Mix: Use a combination of pecans and walnuts for extra texture and flavor.
- Crust Swap: Try a shortbread or chocolate cookie crust for a richer base.
Tips:
- Toast the pecans in a dry skillet or oven before adding them to the topping for enhanced nutty flavor.
- Use a hot, clean knife to get neat slices—wipe between each cut.
- Store the pie in the refrigerator, covered, for up to 4 days.
- Let the pie sit at room temperature for 10 minutes before serving for the best texture.
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Pecan Cream Pie is a luxurious, crowd-pleasing dessert that combines the best parts of pie and cheesecake into one irresistibly creamy, crunchy, and unforgettable slice.
