Pecan Cream Pie

Course Dessert

Cuisine American, Southern

Keyword easy-pecan-cream-pie-recipe, pecan-cream-pie

Prep Time 20

Cook Time 10

Chill time 6

Total Time 6 30

Servings servings

Calories 422kcal

Preheat oven to 350°F. Spread pecan pieces in a single layer on a sheet pan. Toast in the oven for 6-8 minutes then set aside to cool.
Crust: In a medium bowl toss together the graham cracker crumbs, melted butter and granulated sugar.
Press firmly onto the bottom and 1 inch up the side of a 9-inch springform pan that's been sprayed lightly with cooking spray.
Bake crust for 8-12 minutes or just until lightly golden and set. Cool completely.
Filling: Using an electric mixer cream together cream cheese, sweetened condensed milk and vanilla. Whip on medium high speed for 2 minutes until smooth.
Add 1 cup of the pecans. Mix by hand. Fold in the whipped topping.
Transfer filling to the cooled crust. Spread evenly then cover and chill for 4-6 hours or overnight.
Topping: Mix reserved 1 cup of pecans with caramel. Spoon evenly on top of the pie. Decorate with additional whipped cream along the edge, if desired. Return to the refrigerator to chill the pie until serving, then slice and serve.
Return to the refrigerator to chill the pie until serving, then slice and serve.

To decorate this pie as pictured you'll need additional whipped topping.
You can also add 1/2-1 tsp rum extract to give the filling a slightly different flavor twist.
You can replace 1/2 of the sweetened condensed milk with maple syrup or dark corn syrup.