Description
A creamy pecan pie with a rich filling and crunchy pecan topping, perfect for Thanksgiving gatherings.
Ingredients
Scale
- 1 ½ cups Pecan halves
- 8 oz Cream cheese
- 1 cup Heavy cream
- ½ cup Granulated sugar
- 1 tsp Vanilla extract
- 1 pre-made Graham cracker crust
- Pinch of Salt
Instructions
- Prepare the crust: If you’re going homemade, pulse graham crackers in a food processor until fine. Mix with melted butter and sugar until it resembles wet sand. Press it firmly into a pie dish, covering the bottom and sides evenly. Bake at 350°F for about 10 minutes or until golden.
- Make the filling: In a mixing bowl, beat the cream cheese until smooth. Gradually add in sugar and beat until frosting-like. Slowly pour in the heavy cream, mixing until it’s fully combined. Stir in the vanilla extract.
- Fold in the pecans: Gently fold in about ¾ of the toasted pecans into the creamy mixture.
- Assemble the pie: Pour the pecan-cream mixture into your cooled crust. Spread it evenly, then sprinkle the remaining pecans on top.
- Chill: Cover and refrigerate for at least 240 minutes, or overnight if possible.
- Serve: Before serving, whip some additional heavy cream and top the pie.
Notes
Use room temperature ingredients for a better blend and texture. Toast pecans for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 150mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pecan pie, Thanksgiving dessert, creamy dessert, holiday recipes, family traditions