Description
Indulge in the delightful layers of our Pecan Cream Pie, a luscious dessert that combines a buttery pastry crust with a rich cream cheese filling. Topped with golden toasted pecans and drizzled with caramel, this pie is perfect for special occasions or a sweet treat after dinner. Its creamy texture and nutty flavor create a harmonious balance that will leave your taste buds craving more. Easy to prepare and sure to impress, this pie is not just a dessert; it’s an experience.
Ingredients
Scale
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
- 1/4 cup ice water
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 cup whole pecans, lightly toasted
- 1/2 cup chopped pecans, lightly toasted
- 1/4 cup caramel sauce
Instructions
- Prepare the Pie Crust: In a large bowl, whisk together the all-purpose flour and salt. Add the cold unsalted butter pieces and cut into the flour mixture with a pastry blender or your fingertips until crumbly with pea-sized pieces of butter. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat oven to 375°F. On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie dish. Trim and crimp the edges. Prick the bottom of the crust all over with a fork. Line the crust with parchment paper and fill with pie weights or dried beans.
- Blind bake for 15 minutes. Carefully remove the parchment paper and pie weights. Continue to bake for another 10-12 minutes, or until the crust is golden brown. Let the pie crust cool completely on a wire rack.
- Prepare the Cream Filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese and granulated sugar until smooth and creamy. Beat in the vanilla extract.
- In a separate cold bowl, beat the very cold heavy cream and powdered sugar with an electric mixer on high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined and smooth.
- Assemble the Pie: Pour the cream filling into the cooled pie crust, spreading evenly with a spatula.
- Chill the pie in the refrigerator for at least 4 hours, or preferably overnight, until firm.
- Finish and Serve: Before serving, arrange the whole pecans and chopped pecans evenly over the top of the pie. Drizzle generously with caramel sauce. Slice and serve cold.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 363
- Sugar: 24g
- Sodium: 189mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 78mg