Pecan Cream Pie
Ingredients
For the Crust
1 ½ cups graham cracker crumbs (or digestive biscuit crumbs)
¼ cup granulated sugar
6 tbsp melted butter
For the Pecan Cream Filling
1 cup heavy cream (chilled)
8 oz (225g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
½ cup brown sugar
3 tbsp unsalted butter
1 cup chopped pecans
½ tsp cinnamon (optional)
Pinch of salt
For Topping
Whole pecans
Drizzle caramel sauce (optional but amazing)
Instructions
1. Prepare the Crust
In a bowl, mix graham crumbs, sugar, and melted butter.
Press the mixture firmly into a 9-inch pie dish.
Chill in the freezer for 10 minutes (or bake at 350°F / 175°C for 8 minutes for a firmer crust).
2. Make the Pecan Caramel Mix
In a saucepan, melt butter over medium heat.
Add brown sugar and stir until it melts and becomes smooth.
Add chopped pecans, salt, and cinnamon.
Cook for 2–3 minutes until glossy and coated.
Remove from heat and let cool completely.
3. Make the Cream Filling
In a large bowl, beat cream cheese until smooth.
Add powdered sugar and vanilla extract. Mix well.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture.
Fold in HALF of the cooled pecan caramel mixture.
4. Assemble
Spread the creamy filling into the prepared crust.
Top with the remaining pecan caramel mixture.
Add whole pecans for decoration.
Chill in the fridge for at least 4 hours or overnight for best texture.
Rc: Annette Schulze Bernd
