Make the crust: Mix graham cracker crumbs, brown sugar, and melted butter. Press into a 9-inch pie dish. Chill for 15–20 minutes (or bake at 350°F / 175°C for 8–10 minutes if you want it firmer). Let cool.
Prepare the filling:
Beat cream cheese until smooth.
Add powdered sugar and mix until creamy.
Add sweetened condensed milk and vanilla, beat until silky.
In another bowl, whip 1 cup heavy cream until stiff peaks form.
Fold the whipped cream and toasted pecans gently into the cream cheese mixture.
Assemble the pie: Spoon the creamy pecan filling into the cooled crust. Smooth the top.
Chill: Refrigerate for at least 4 hours (overnight is best) to let it set perfectly.
Finish: Before serving, top with sweetened whipped cream and sprinkle extra pecans on top for that irresistible crunch.
💡 Tips for Perfection
Toast your pecans lightly in a skillet — it deepens the flavor and makes a huge difference.
Add a drizzle of caramel sauce over the top for an extra indulgent version.
This pie keeps beautifully in the fridge for up to 3 days — if it lasts that long! 😋
Would you like me to give you a no-bake version of this pie too (perfect for summer or quick prep days)?
