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Silky Pecan Cream Cheese Pie

Close-up of a thick slice of pecan cream pie held up, showing the creamy filling and pecan topping.
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A simple recipe for a rich, creamy pecan pie featuring a cream cheese base and a buttery crust. This dessert is easy to make and suitable for holidays.

Ingredients

Scale
  • 1 (9 inch) pre-made graham cracker crust
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 1 cup chopped pecans, toasted
  • 1/4 cup light corn syrup
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 teaspoon salt

Instructions

  1. Beat the softened cream cheese, powdered sugar, vanilla extract, and softened butter together in a large bowl until smooth.
  2. Fold in the thawed whipped topping until just combined. This is your cream cheese base.
  3. Spread half of the cream cheese base evenly into the bottom of the graham cracker crust.
  4. In a separate bowl, whisk together the corn syrup, brown sugar, egg, and salt until smooth.
  5. Stir in the toasted chopped pecans into the syrup mixture.
  6. Pour the pecan mixture over the cream cheese layer in the crust.
  7. Gently spread the remaining half of the cream cheese base over the pecan layer.
  8. Chill the pie in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  9. Garnish with extra toasted pecans before slicing.

Notes

  • Toast the pecans lightly in a dry skillet over medium heat for 5 to 7 minutes, stirring often, until fragrant. Let them cool completely before using.
  • You can substitute a homemade shortbread crust for the graham cracker crust.
  • This pie must be kept refrigerated due to the cream cheese and whipped topping.

Nutrition

Find it online: https://epicureempire.com/pecan-cream-pie-silky-dream-recipe/