My Best Favorite Pecan Cream Pie

👩‍🍳 Instructions:

1. Toast the Pecans:

Spread pecans on a baking sheet and toast at 350°F (175°C) for about 5–7 minutes until fragrant. Set aside to cool.

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2. Make the Cream Filling:

1. In a large bowl, beat cream cheese until smooth.
2. Add powdered sugar and vanilla extract, and beat until creamy.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
5. Stir in 1 cup toasted pecans.

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3. Assemble the Pie:

• Spread the filling evenly into the pre-baked crust.
• Chill for at least 4 hours, or overnight for best texture.

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4. Make the Caramel-Pecan Topping:

1. In a small saucepan, melt butter, brown sugar, and cream over medium heat.
2. Bring to a gentle boil, stirring constantly for about 2–3 minutes until thickened slightly.
3. Remove from heat and stir in vanilla extract.
4. Cool slightly, then drizzle over the chilled pie.
5. Sprinkle with extra toasted pecans on top.

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💛 To Serve:

• Chill until firm and slice with a warm knife for clean cuts.
• Serve as-is or with a dollop of whipped cream on top.

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⭐ Ashley’s Tip:

This pie actually tastes better the next day — the flavors meld beautifully and the texture becomes even silkier.

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Would you like me to give you a no-bake version of this same Pecan Cream Pie too? It’s even easier and just as dreamy!