PECAN CREAM PIE The Creamiest Twist on a Southern Classic

Get ready for a melt-in-your-mouth dessert that combines the rich nuttiness of a classic pecan pie with the velvety smoothness of a cream pie. This Pecan Cream Pie is luscious, layered, and downright irresistible — a true showstopper for holidays, gatherings, or any sweet craving moment.

INGREDIENTS**

For the Pie Crust:

• 1 ½ cups graham cracker crumbs (about 10–12 full sheets)
• ¼ cup granulated sugar
• ½ cup melted butter (unsalted)

(You can also use a store-bought 9-inch pre-baked pie crust if you prefer.)

For the Cream Filling:

• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 cup heavy whipping cream
• 1 teaspoon pure vanilla extract
• ½ teaspoon butter extract (optional, for extra richness)

For the Pecan Layer:

• 1 cup chopped pecans (toasted for extra flavor)
• 1 cup brown sugar
• ½ cup heavy cream
• 4 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• Pinch of salt

For the Whipped Topping:

• 1 ½ cups heavy whipping cream
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
  (Or simply use a tub of whipped topping like Cool Whip for convenience.)

INSTRUCTIONS**

Step 1: Prepare the Crust

1. Preheat oven to 350°F (175°C).
2. In a bowl, combine graham cracker crumbs, sugar, and melted butter until well mixed.
3. Press the mixture evenly into the bottom and sides of a 9-inch pie dish.
4. Bake for 8–10 minutes, then let cool completely before filling.

Step 2: Make the Pecan Layer

1. In a medium saucepan over medium heat, combine brown sugar, heavy cream, and butter.
2. Stir constantly until the butter melts and the mixture comes to a gentle boil.
3. Boil for about 2–3 minutes, stirring continuously until slightly thickened.
4. Remove from heat, stir in vanilla extract and salt.
5. Fold in the chopped pecans and allow to cool completely (it will thicken more as it cools).

Step 3: Prepare the Cream Filling

1. In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
2. In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
3. Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

Step 4: Assemble the Pie

1. Spread the cooled pecan mixture evenly over the cooled crust.
2. Spoon the cream filling over the pecan layer and spread evenly.
3. Chill the pie in the refrigerator for at least 4 hours, preferably overnight, to set perfectly.

Step 5: Add the Whipped Topping

1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread or pipe the whipped topping over the chilled pie.
3. Garnish with a few whole pecans or a drizzle of caramel sauce for that bakery-style finish.

TIPS & TRICKS**

• Toast your pecans for deeper flavor — just bake them at 350°F for 5–7 minutes until fragrant.
• If you like a crunchier texture, reserve a handful of toasted pecans to sprinkle on top before serving.
• Keep the pie chilled until ready to serve for the best creamy consistency.

SERVING SUGGESTIONS**

Serve slices with a drizzle of caramel sauce, a scoop of vanilla ice cream, or a dusting of cinnamon for an extra cozy touch.

BENEFITS**

• Rich in healthy fats from pecans, which contain antioxidants and omega-3s.
• Less sugary than traditional pecan pie but equally indulgent.
• Make-ahead friendly — perfect for parties or holidays!

HISTORY NOTE**

Pecan pies have Southern roots dating back to the late 19th century, often tied to the availability of pecans in Louisiana and Texas. This cream pie variation takes that heritage and adds a silky, cool twist — think of it as the Southern Belle of the pie world: elegant, sweet, and impossible to resist.