Pecan Cream Pie (Print Version)

Indulge in this creamy, nutty pie with a buttery crust and luscious pecan-infused filling that perfectly balances sweetness and texture.

# Ingredients:

→ For the crust

01 - 1 9-inch pie crust (baked), homemade or store-bought

→ For the filling

02 - 1 package (225g) cream cheese, softened
03 - 125g powdered sugar
04 - 1 tsp vanilla extract
05 - 300ml heavy cream, cold
06 - 60g chopped pecans, toasted

→ For the topping

07 - 60g chopped pecans
08 - Caramel sauce for drizzling (optional)
09 - Whipped cream (optional)

# Steps:

01 - In a dry skillet over medium heat, toast pecans for 3–5 minutes until fragrant. Allow to cool completely before using.
02 - In a mixing bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla, mixing until well combined.
03 - In a separate bowl, whip the cold heavy cream until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture until smooth. Fold in the 60g toasted chopped pecans.
05 - Spoon the filling into the baked pie crust and smooth the top with an offset spatula.
06 - Refrigerate for at least 4 hours, or until completely set.
07 - Just before serving, sprinkle with remaining pecans. Add a drizzle of caramel sauce or dollop of whipped cream if desired.

# Notes:

01 - To enhance flavor, add a pinch of cinnamon to the filling.
02 - For a crunchier texture, sprinkle some crushed graham crackers on top before serving.

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