Pecan Cream Pie

Equipment

• 9-inch pie dish
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Baking sheet
• Measuring cups and spoons
• Cooling rack

Ingredients

For the Pie Crust

• 1 unbaked 9-inch pie crust (homemade or store-bought)
• Pie weights or dried beans (for blind baking)

For the Cream Filling

• 8 ounces (225 g) cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1½ cups heavy whipping cream, cold
• 2 tablespoons brown sugar
• ¼ teaspoon salt

For the Pecan Layer

• 1½ cups pecans, toasted and chopped
• 2 tablespoons butter, melted
• 2 tablespoons brown sugar
• ½ teaspoon cinnamon (optional)

Optional Garnishes

• Whole pecans
• Whipped cream
• Chocolate shavings
• Caramel drizzle
• Toasted pecan halves
• Dusting of powdered sugar

Instructions

Step 1: Bake the Pie Crust

1. Preheat the oven to 375°F (190°C) .
2. Line the pie crust with parchment paper and fill with pie weights or dried beans.
3. Bake for 15 minutes.
4. Remove the weights and parchment, then bake for another 5–8 minutes until lightly golden.
5. Allow the crust to cool completely.

Step 2: Toast the Pecans

1. Spread the pecans on a baking sheet.
2. Toast in the oven at 350°F (175°C) for 8–10 minutes, stirring once.
3. Cool and chop the pecans.
4. Mix them with melted butter, brown sugar, and cinnamon if using.

Step 3: Make the Cream Filling

1. Beat the softened cream cheese until smooth.
2. Add powdered sugar, vanilla, brown sugar, and salt.
3. Mix until creamy.
4. In a separate bowl, whip the heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 4: Assemble the Pie

1. Spread half of the cream filling into the cooled pie crust.
2. Sprinkle half of the toasted pecan mixture over the filling.
3. Add the remaining cream filling and smooth the top.
4. Finish with the remaining pecans.
5. Decorate with whipped cream, whole pecans, chocolate shavings, or caramel drizzle if desired.

Step 5: Chill

1. Refrigerate the pie for at least 4 hours , or overnight for the best texture.
2. Slice and serve chilled.

Notes

Refrigerate in an airtight container for up to 4 days . Freeze for up to 2 months . Thaw overnight in the refrigerator before serving. Keep chilled until ready to serve to maintain the creamy texture.

Nutrition

Calories: 520 · Protein: 6 g · Fat: 40 g · Carbohydrates: 37 g · Saturated Fat: 18 g · Fiber: 2 g · Sugar: 24 g · Sodium: 220 mg