Tips for Success
Make sure the cream cheese is softened to room temperature before mixing to avoid lumps. Chill the pie for at least 4 hours, preferably overnight, for best texture and flavor. Toasting the pecans before adding them enhances their flavor.
Ingredients
1 pre-made graham cracker pie crust
8 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1½ cups whipped topping (such as Cool Whip)
¾ cup chopped pecans, toasted
¼ cup brown sugar
2 tbsp butter
¼ cup heavy cream
Directions
In a medium bowl, beat the cream cheese until smooth. Add powdered sugar and vanilla extract and beat until fully combined. Fold in the whipped topping until the mixture is smooth and fluffy. Pour this mixture into the graham cracker crust and smooth the top with a spatula.
In a small saucepan, melt the butter over medium heat. Add brown sugar and heavy cream, stirring constantly until the mixture thickens slightly. Remove from heat and stir in chopped pecans. Let the pecan topping cool slightly, then spoon over the cream cheese filling. Refrigerate the pie for at least 4 hours, preferably overnight, before serving.
Additional Tips or Variations
For a chocolate twist, drizzle melted chocolate over the pecan topping. Swap the graham cracker crust for an Oreo crust for added richness. You can also add a touch of cinnamon to the filling for extra depth. For a low-sugar version, use sugar-free whipped topping and sweeteners.