Pecan Cream Pie

Toast the pecans
In a dry skillet over medium heat, toast the chopped pecans for 3–5 minutes until fragrant. Let them cool completely.
Whip the cream
In a mixing bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
Prepare the creamy base
In another large bowl, beat the softened cream cheese, powdered sugar, brown sugar, and vanilla until smooth and creamy.
Combine
Gently fold in the whipped cream and thawed whipped topping until well blended. Then fold in the toasted pecans.
Assemble the pie
Spoon the creamy pecan filling into the graham cracker crust and smooth the top.
Chill
Cover and refrigerate for at least 4 hours (or overnight) until firm and sliceable.
Decorate & serve
Top with extra whipped topping, whole pecans, or a drizzle of caramel before serving.

For a homemade crust: mix 1½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter; press into a 9-inch pie pan and chill.
You can swap half of the pecans for candied pecans if you want more crunch and sweetness.
Keeps beautifully in the fridge for up to 3 days — just cover tightly.

Would you like me to give you a no-bake version with a vanilla pudding base (it’s even lighter and super quick to make)?