A Symphony of Flavor!
Introduction
Indulge in a taste sensation with this exquisite pecan cream pie. A harmonious blend of creamy cheesecake, rich pecans, and a graham cracker crust, this dessert is a masterpiece of flavor and texture.
Ingredients
- 1 (6-ounce) graham cracker pie crust (9-inch) (or baked 9-inch pie crust)
- 1 (3.4-ounce) package cheesecake or white chocolate instant pudding mix
- 1 ½ cups milk (this is less than pudding package directions) (whole or 2% works best)
- 1 (8-ounce) package cream cheese, softened (see Notes for softening tip)
- ½ cup dark brown or light brown sugar
- 2 teaspoons vanilla extract
- 1 8-ounce container Cool Whip, divided (I prefer Extra Creamy Cool Whip for this recipe)
- 1 ⅓ cups toasted and cooled chopped pecans, divided (See Notes for How to Toast pecans)
- Garnish: 8 whole pecans (Optional)
Instructions
- Prepare the Crust: Remove the lid from the store-bought graham cracker crust but save it to invert and cover the pie when it’s finished.
- Make the Pudding Filling: Whisk together the pudding mix and milk in a medium-sized bowl. Using a hand mixer at medium speed or a large whisk, beat the pudding mixture for 2 minutes or until thickened. Place in the refrigerator to completely set up while preparing the rest of the pie filling.
- Cream the Cheese: Beat the cream cheese in a large bowl until smooth and creamy. Add brown sugar and vanilla and beat for 1 minute or until brown sugar is thoroughly blended.
- Combine Ingredients: Stir in the chilled, thickened pudding and 1 cup of the toasted pecans.
- Gently Fold: Gently fold in HALF of the Cool Whip until no white streaks show. Spoon the pecan cream pie filling into the pie crust. Sprinkle with the remaining chopped pecans.
- Top and Chill: Dollop the remaining Cool Whip in the center of the pie or dollop around the edges. If you like, you can gild the lily by garnishing with whole pecans. Chill loosely covered for 2 hours or until firm.
Notes
- Softening Cream Cheese: No need to wait for hours! Microwave the block of cream cheese straight from the fridge for 10 seconds on HIGH in a microwave-safe mixing bowl. Flip over the cream cheese and microwave for 10 more seconds.
- Toasting Pecans: For the basket-style air fryer, remove the rack and place the chopped pecans in the bottom. Air fry at 360 degrees Fahrenheit for 2 minutes; shake well. Air fry for an additional 1 minute. Oven: Place chopped pecans in a single layer on a baking sheet. Bake at 350 degrees Fahrenheit for 5 minutes. Stir well and bake for an additional 1 minute.
A Symphony of Flavor
This pecan cream pie is a symphony of flavors and textures. The graham cracker crust provides a delightful crunch, while the creamy cheesecake filling is rich and indulgent. The sweet and nutty pecans add a delicious depth of flavor, and the Cool Whip provides a light and refreshing contrast.
Tips for Success
- Use High-Quality Ingredients: For the best flavor, use high-quality ingredients, such as real vanilla extract and toasted pecans.
- Chill Thoroughly: It’s important to chill the pie completely before serving so that the flavors meld together and the filling sets properly.
- Customize: Feel free to customize this recipe by adding a splash of coffee or espresso to the cheesecake filling for a mocha twist, or using chopped walnuts or almonds instead of pecans.
- Store Properly: Store leftover pie in the refrigerator, covered, for up to 3 days.
Indulge in a Taste Sensation
This pecan cream pie is a truly special dessert that is perfect for any occasion. Whether you’re serving it at a holiday gathering or simply enjoying it as a treat for yourself, you’re sure to be delighted by its rich and decadent flavor. So, gather your ingredients and get ready to experience the magic of this pecan cream pie.