Pecan Cream Cheese Icebox Pie
Crust
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1½ cups graham cracker crumbs (or vanilla wafer crumbs)
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¼ cup sugar
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6 tbsp melted butter
Mix and press into a 9-inch pie pan. Chill 30 minutes.
Cream Cheese Filling
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8 oz cream cheese, softened
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¾ cup powdered sugar
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1 tsp vanilla extract
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1½ cups heavy whipping cream, cold
Instructions
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Beat cream cheese until smooth.
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Add powdered sugar and vanilla; beat until fluffy.
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Whip cream to stiff peaks in a separate bowl.
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Gently fold whipped cream into cream cheese mixture.
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Spread evenly into chilled crust.
Pecan Topping
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1 cup chopped pecans
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½ cup brown sugar
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¼ cup heavy cream
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2 tbsp butter
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Pinch of salt
Instructions
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In a saucepan, combine brown sugar, cream, butter, and salt.
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Simmer over medium heat 3–4 minutes until slightly thick.
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Stir in pecans and let cool completely.
Assemble
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Spoon cooled pecan topping over cream layer.
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Refrigerate at least 4 hours (overnight is best).
Serving Tips
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Slice with a hot knife for clean cuts
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Top with extra whipped cream or a drizzle of caramel
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Keeps well in the fridge up to 4 days
Pro Tips
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Toast pecans first for deeper flavor
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Want it extra rich? Add 2 tbsp butter to the filling
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For a chocolate twist, add mini chocolate chips to the filling
If you want a baked version, bourbon pecan twist, or mini icebox pies, I’ve got ideas 😌