Pecan Pie Delight (Print Version)
Layers of graham base, velvety cheesecake, homemade pecan topping, and airy whipped cream. The essence of pecan pie but simpler and no oven needed!
# Ingredients:
→ Crust Base
01 -
½ cup melted unsalted butter
02 -
⅓ cup white sugar
03 -
1 ½ cups crushed graham crackers
→ Creamy Layer
04 -
8 oz softened cream cheese
05 -
1 cup powdered sugar
06 -
1 cup thawed whipped topping (Cool Whip)
07 -
1 teaspoon vanilla essence
→ Pecan Filling
08 -
½ cup light corn syrup
09 -
1 cup packed brown sugar
10 -
2 large eggs, lightly beaten
11 -
1 teaspoon vanilla essence
12 -
4 tablespoons unsalted butter
13 -
1 ½ cups pecans, chopped
→ Topping Ideas
14 -
Drizzle caramel sauce
15 -
1 ½ cups whipped topping (Cool Whip)
16 -
¼ cup pecans, chopped for garnish
# Steps:
01 -
Mix crushed graham crackers, sugar, and melted butter in a medium bowl until the texture feels like damp sand. Press it firmly into an even layer at the base of a 9x9-inch dish. Chill in the fridge while you prep other things.
02 -
Whip together the softened cream cheese, vanilla, and powdered sugar in a big bowl until totally smooth. Gently fold in the whipped topping to keep it airy. Spread the mixture over the chilled crust, smoothing it out evenly. Pop it back in the fridge.
03 -
In a medium saucepan, mix corn syrup, brown sugar, and butter over medium heat, stirring constantly. Gradually whisk in the eggs and vanilla, making sure to go slow. Stir non-stop for about 5 minutes or until it starts to thicken. Toss in chopped pecans and remove from heat.
04 -
After letting the pecan mixture cool a bit, carefully spoon it onto the creamy layer, spreading it gently so everything's even.
05 -
Layer the whipped topping over the pecan filling carefully, smoothing it out to make an even top layer.
06 -
Sprinkle chopped pecans over the whipped topping. Drizzle caramel sauce across the top. Let it chill in the fridge for at least 4 hours, or keep overnight for best results.
07 -
When you're ready, cut into 12 servings using a sharp knife. Clean the knife between cuts for perfect slices.
# Helpful Notes:
01 -
Tastes best when left to chill overnight
02 -
Keeps in the fridge for up to 2 days
03 -
Can be frozen for a month if airtight
04 -
Add a sprinkle of cinnamon or nutmeg for a festive tweak