Description
A decadent dessert with a rich, buttery filling and crunchy pecans, perfect for any occasion.
Ingredients
Scale
- 1 9-inch pie crust (pre-made or homemade)
- 1 cup pecan halves (chopped or whole)
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup corn syrup
- 1/4 cup unsalted butter (melted)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust: If using a pre-made crust, that’s a great start. Otherwise, mix flour, sugar, and salt, cut in cold butter until crumbly, add ice water, chill, roll out, and place in pie dish.
- Blind bake the crust with parchment paper and weights for 15 minutes, then remove and bake for another 10 until set.
- In a large mixing bowl, beat the cream cheese until smooth.
- Gradually add the powdered sugar until well combined.
- Pour in the heavy cream and vanilla, whipping until light and fluffy.
- Slowly mix in the corn syrup until silky, then gently fold in chopped pecans.
- Pour the filling into the baked crust and smooth the top.
- Chill the pie for at least four hours, preferably overnight, to set.
- Serve with whipped cream and a sprinkle of pecans on top.
Notes
Allow the pie to chill overnight for best results. Be sure not to skip the chilling step for the perfect texture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
Keywords: pecan pie, dessert, Thanksgiving, creamy pie, holiday dessert