Ingredients
Equipment
Method
Step-by-Step Instructions
- Toast the pecans in a dry skillet over medium heat for about 3-5 minutes until fragrant and golden.
- In a mixing bowl, beat the softened cream cheese until smooth, then gradually add powdered sugar and vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form, approximately 3-5 minutes.
- Fold the whipped cream into the cream cheese mixture delicately, then add half of the toasted pecans.
- Pour the creamy filling into the pre-baked pie crust and smooth it out evenly.
- Cover and chill the pie in the refrigerator for at least 4 hours or overnight.
- Before serving, top with reserved toasted pecans and optionally add whipped cream or caramel sauce.
Nutrition
Notes
For perfect slices, dip a knife in hot water before cutting and wipe it dry for clean edges. Store in an airtight container in the fridge for up to 4 days or freeze for a month.