Pecan Cream Pie 🥧✨

“Of all the pies I make at Thanksgiving, this is always the first one gone! Most people have never tried it before and once they do, they can’t get enough!”

🥮 Ingredients

• 1 (9-inch) pre-baked pie crust, cooled
• 1 cup heavy cream
• 1 (8 oz) package cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup finely chopped pecans, toasted
• ½ cup brown sugar
• 1 (8 oz) tub whipped topping (Cool Whip), thawed

👩‍🍳 Instructions

1. In a large mixing bowl, beat cream cheese, brown sugar, and vanilla extract until smooth and creamy.
2. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold into the cream cheese mixture.
3. Add in powdered sugar and fold until well incorporated.
4. Stir in ¾ cup toasted pecans (save the rest for topping).
5. Spoon the filling into the cooled pie crust and smooth the top.
6. Top with whipped topping and sprinkle the remaining pecans over the surface.
7. Refrigerate for at least 4 hours (preferably overnight) before serving.