✅ Ingredients
For the Crust
- 1 pre-baked pie crust (store-bought or homemade)
You can also use a graham cracker crust.
For the Filling
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar (or sugar-free substitute)
- 1 tsp vanilla extract
- 1 cup heavy cream (or whipped topping)
- 1 cup chopped pecans
- 1/2 tsp cinnamon (optional, but delicious)
For the Topping
- 1/3 cup chopped pecans
- Optional: a drizzle of caramel (regular or sugar-free)
🍽️ Instructions
1. Prepare the Crust
- If using a traditional pie crust, bake it first according to package directions and let it cool completely.
- If using a graham cracker crust, no baking needed.
2. Make the Cream Filling
In a bowl, beat together:
- Cream cheese
- Powdered sugar
- Vanilla extract
Beat until smooth and creamy.
3. Whip the Cream
In another bowl:
- Beat heavy cream until stiff peaks form.
(If using whipped topping, skip this step.)
4. Combine
- Fold the whipped cream into the cream cheese mixture.
- Add 1 cup chopped pecans and gently fold them in.
- Taste and adjust sweetness if needed.
5. Fill the Crust
- Spoon the creamy pecan mixture into the cooled pie crust.
- Smooth the top.
- Sprinkle remaining pecans over the top.
6. Chill
Refrigerate for at least 4 hours (overnight is even better).
This helps it set and become perfectly sliceable—just like in your photo.
🍴 Serve
Slice, serve chilled, and enjoy!
It’s rich, creamy, crunchy, and so easy.
🥥 Optional Variations
- Sugar-free version: use sugar-free powdered sweetener + sugar-free caramel.
- Maple pecan version: add 1 tbsp sugar-free maple syrup.
- Extra crunch: toast pecans before adding.
