Layered Pecan Pie (Print Version)
# Ingredients:
→ Crust
01 -
115g melted unsalted butter
02 -
200g of crushed graham crackers
→ Cream Cheese Layer
03 -
240ml heavy cream, whipped
04 -
1 teaspoon of vanilla essence
05 -
225g softened cream cheese
06 -
120g powdered sugar
→ Pecan Pie Layer
07 -
2 beaten eggs
08 -
150g pecans, chopped
09 -
120ml of light corn syrup
10 -
200g of brown sugar
11 -
115g unsalted butter
12 -
Half a teaspoon of vanilla essence
→ Whipped Topping Layer
13 -
1 teaspoon of vanilla
14 -
30g powdered sugar
15 -
480ml of whipped cream
→ Garnish
16 -
Caramel drizzle (optional)
17 -
50g pecans, finely chopped
# Instructions:
01 -
In a medium mixing bowl, stir melted butter into the crushed graham crackers until fully blended. Press this mixture evenly into the base of a 9×13-inch pan. Stick it in the fridge for about 10 minutes to firm up.
02 -
Whip the heavy cream in one bowl until it forms stiff peaks. In a second bowl, combine the softened cream cheese, vanilla extract, and powdered sugar until smooth. Gently fold the whipped cream into the cream cheese mixture, then spread this layer over the chilled crust.
03 -
In a saucepan, melt butter over medium heat. Mix in the brown sugar, corn syrup, eggs, and vanilla. Keep stirring for about 5-7 minutes until it starts to thicken up. After taking it off the heat, mix in the pecans and allow it to cool slightly before spreading it gently over the cream cheese layer.
04 -
Whip together the heavy cream, powdered sugar, and vanilla until stiff peaks appear. Spread this creamy topping evenly across the pecan layer.
05 -
Scatter chopped pecans over the top. If you like, drizzle caramel sauce. Cover the dish and let it chill in the fridge for at least four hours, or better yet, leave it overnight for the perfect flavor blend.
06 -
Cut into individual slices and enjoy cold. Pair it with tea or coffee for a sweet ending to your day.