Pecan Cream Pie

 

Ingredients:

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup sugar

1/4 teaspoon salt

For the Filling:

1 cup light brown sugar, packed

½ cup granulated sugar

¼ cup corn syrup

4 large eggs

1 teaspoon vanilla extract

2 cups pecans, chopped

¼ teaspoon salt

For the Cream Topping:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Whole pecans for garnish (optional)

Instructions:

Prepare the Crust:

Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Mix until well combined.

Press the mixture evenly into the bottom and up the sides of a 9-inch pie pan.

Bake the crust in the preheated oven for about 10-12 minutes, or until lightly golden. Remove from the oven and let it cool.

Make the Filling:

In a large mixing bowl, whisk together the brown sugar, granulated sugar, corn syrup, eggs, vanilla extract, and salt until smooth and well combined.

Stir in the chopped pecans until evenly distributed.

Fill the Pie:

Pour the pecan filling into the cooled graham cracker crust.

Bake the pie for 50-60 minutes, or until the filling is set and slightly puffed up. It should be golden brown on top. Remove from the oven and allow it to cool completely at room temperature.

Prepare the Cream Topping:

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

Assemble the Pie:

Once the pie is completely cooled, spread the whipped cream topping over the pecan filling.

Garnish with whole pecans if desired.

Serve:

Slice and serve the pie chilled or at room temperature. Enjoy this delightful pecan cream pie!