Step-by-Step Instructions
Step 1: Prepare the Crust
If you’re using a pre-made graham cracker crust, place it on your work surface and set it aside. If making a homemade crust:
- Crush about 1 1/2 cups of graham crackers into fine crumbs.
- Mix with 6 tablespoons of melted butter and 1/4 cup sugar.
- Press the mixture firmly into a pie dish and refrigerate for at least 30 minutes.
Step 2: Mix the Cream Cheese Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, and continue mixing until fully incorporated.
- Fold in the thawed whipped topping gently until the mixture is light and fluffy.
- Stir in the 1/2 cup of chopped pecans for added texture and flavor.
Step 3: Assemble the Pie
- Spoon the cream cheese filling into the prepared crust, spreading it evenly with a spatula.
- Smooth the top of the filling for a clean finish.
Step 4: Add the Topping
- Sprinkle the 1/3 cup of chopped pecans evenly over the top of the pie.
- For an optional twist, drizzle caramel sauce lightly over the pecans.
Step 5: Chill and Serve
- Refrigerate the pie for at least 2–4 hours or until the filling is firm and set.
- Slice and serve chilled for the best texture and flavor.
Tips for Success
- Soften the Cream Cheese Properly: Let the cream cheese sit at room temperature for about 30 minutes to ensure it blends smoothly.
- Homemade Whipped Cream Alternative: If you prefer homemade whipped cream, whip 1 cup of heavy cream with 2 tablespoons of sugar until stiff peaks form, and use this instead of store-bought whipped topping.
- Nut Alternatives: Not a fan of pecans? You can use walnuts or almonds as substitutes.