My Best Favorite Pecan Cream Pie!

My Best Favorite Pecan Cream Pie!

Ingredients:

For the Crust:

• 1 unbaked 9-inch pie crust

For the Filling:

• 1 cup heavy whipping cream
• 1/3 cup powdered sugar
• 1 package (8 oz) cream cheese, softened
• 1 cup light brown sugar, packed
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped pecans (plus a few extra for garnish)

For Optional Topping:

• Whipped cream
• Caramel drizzle
• Whole pecans for decoration

Instructions:

1. Preheat Oven:
   Set your oven to 350°F (175°C).
2. Prepare the Pie Crust:
   Place the unbaked crust into a 9-inch pie dish. Press gently into the edges and crimp if desired.
   Bake for 10–12 minutes until lightly golden. Cool completely before adding the filling.
3. Make the Whipped Cream:
   In a chilled bowl, beat 1 cup heavy cream with 1/3 cup powdered sugar until stiff peaks form. Set aside in the refrigerator.
4. Prepare the Creamy Filling:
   In a large bowl, beat cream cheese, brown sugar, salt, and vanilla until smooth and creamy.
5. Fold in Pecans and Whipped Cream:
   Gently fold the chopped pecans into the cream cheese mixture, then fold in the whipped cream until fully combined and fluffy.
6. Assemble the Pie:
   Spoon the filling into the cooled pie crust. Smooth the top evenly.
7. Chill:
   Cover the pie and refrigerate for at least 4 hours, or overnight for best texture and flavor.
8. Garnish and Serve:
   Top with whipped cream, caramel drizzle, and whole pecans if desired. Slice and enjoy the creamy, nutty perfection!

Tips:

• Toast the pecans before mixing for deeper flavor.
• Keep the pie chilled until serving to maintain its creamy texture.