INGREDIENTS
1 graham cracker pie crust
1 cup chopped pecans
1 cup heavy cream, whipped
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon melted butter
Pinch of salt
INSTRUCTIONS
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then mix again until the filling becomes silky and well combined. Pour in the melted butter and a pinch of salt to balance the sweetness, stirring until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep the texture light and airy. Continue folding until everything is fully blended.
Stir in the chopped pecans, keeping a small handful aside for topping. Mix gently so the nuts are evenly spread throughout the filling.
Spoon the creamy pecan mixture into the graham cracker crust and smooth the top with a spatula. Sprinkle the remaining pecans over the surface.
Refrigerate the pie for at least four hours, preferably overnight, to allow it to firm up completely.
Once chilled and set, slice and serve cold.
TIPS
Use room-temperature cream cheese for a perfectly smooth texture.
Toast the pecans lightly for extra flavor.
You can add two tablespoons of maple syrup for a richer taste.
Want a chocolate version or a caramel version? Just tell me.
