🥧 Irresistible Pecan Cream Pie – A Dreamy, No-Fuss Dessert

Instructions

1. Beat the cream cheese & sugar:
   In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy.
2. Prepare pudding mixture:
   In another bowl, whisk the pudding mix and cold milk until thickened (about 2 minutes).
3. Whip the cream:
   In a separate bowl, beat heavy whipping cream until stiff peaks form.
4. Combine everything:
   Gently fold the pudding mixture and whipped cream into the cream cheese mixture. Stir in vanilla, salt, and 1 cup of chopped pecans.
5. Assemble the pie:
   Spoon the creamy pecan filling into the graham cracker crust. Smooth the top, and sprinkle with the remaining pecans.
6. Chill:
   Refrigerate for at least 4 hours, or overnight, until fully set.
7. Serve & enjoy:
   Top with a dollop of whipped cream and pecan halves before serving.

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💡 Ashley’s Tips:

• For extra crunch, toast the pecans lightly before mixing.
• Add a drizzle of caramel sauce for an irresistible touch.
• Keep leftovers chilled — it stays perfect for up to 3 days.