Usually, when I think of a pecan pie, I think of something sticky and syrupy and VERY sweet, usually served around the holidays. But what about a light and fluffy summer pie ?
This one is creamy and crunchy at the same time, sweet with the tiniest hint of salt, and SO delicious it made me wonder where it has been my entire life.
At first, as I was browsing recipes, I couldn’t decide which version to try, because of course, as with all pie recipes, there are a million versions. They’re all very similar, but with slight tweaks here and there. Some have brown sugar, some have maple syrup. I finally decided on this one, from a blog called Grits and Gouda. It’s simple and basic, which leaves you wide open to add whatever tweaks you’d like. Oddly, I didn’t fiddle with it at all. I know, I know.. that’s so unlike me, right? But in this case, it sounded perfect as is, so I went with it. It turned out to be EXACTLY what I wanted! Light and fresh, with a flavor that made me think of butter pecan ice cream. I literally had to stop myself from having a second piece!
If you like pecans, this might be your new favorite dessert! Actually, I think I might need to add this to the holiday repertoire as well. It’s just that good! Enjoy!
1 store bought graham cracker pie crust
1 3oz package cheesecake, white chocolate, or vanilla instant pudding mix
1 1/2 cups milk
1 8oz package cream cheese, softened
1/2 cup brown sugar
2 tsp vanilla extract
1 8oz Extra Creamy Cool Whip, divided
1 1/2 cups toasted and cooled chopped pecans, divided
Whisk together the pudding mix and milk in a medium size bowl. Using a hand mixer at medium speed or a large whisk, beat the pudding mixture 2 minutes or until thickened. Place in the refrigerator to completely set up while preparing the rest of the pie filling.
This one is creamy and crunchy at the same time, sweet with the tiniest hint of salt, and SO delicious it made me wonder where it has been my entire life.
At first, as I was browsing recipes, I couldn’t decide which version to try, because of course, as with all pie recipes, there are a million versions. They’re all very similar, but with slight tweaks here and there. Some have brown sugar, some have maple syrup. I finally decided on this one, from a blog called Grits and Gouda. It’s simple and basic, which leaves you wide open to add whatever tweaks you’d like. Oddly, I didn’t fiddle with it at all. I know, I know.. that’s so unlike me, right? But in this case, it sounded perfect as is, so I went with it. It turned out to be EXACTLY what I wanted! Light and fresh, with a flavor that made me think of butter pecan ice cream. I literally had to stop myself from having a second piece!
If you like pecans, this might be your new favorite dessert! Actually, I think I might need to add this to the holiday repertoire as well. It’s just that good! Enjoy!
1 store bought graham cracker pie crust
1 3oz package cheesecake, white chocolate, or vanilla instant pudding mix
1 1/2 cups milk
1 8oz package cream cheese, softened
1/2 cup brown sugar
2 tsp vanilla extract
1 8oz Extra Creamy Cool Whip, divided
1 1/2 cups toasted and cooled chopped pecans, divided
Whisk together the pudding mix and milk in a medium size bowl. Using a hand mixer at medium speed or a large whisk, beat the pudding mixture 2 minutes or until thickened. Place in the refrigerator to completely set up while preparing the rest of the pie filling.
Beat the cream cheese in a large bowl until smooth and creamy. Add brown sugar and vanilla and beat 1 minute or until brown sugar is thoroughly blended.
Stir in the chilled, thickened pudding and 1 cup of the toasted pecans.
Gently fold in HALF of the Cool Whip until no white streaks show. Spoon the pecan cream pie filling into pie crust. Dollop or pipe remaining Cool Whip in the center and/or around the edges of the pie. Sprinkle with the remaining chopped pecans. Chill at least 2 hours or until firm.
Tips:
Because I prefer to serve my pies in a glass pie plate, I opted to make my own graham cracker crust. I used 2 sleeves of graham crackers (because I like a thicker crust), 2 tbs sugar, and 5 tbs melted butter. ..blitzed them together in a food processor, then pressed the crumbs firmly into a deep dish Pyrex, and baked it for 10 minutes at 350ºF. Then, once it was completely cooled, filled the pie as directed. Perfect!
Gently fold in HALF of the Cool Whip until no white streaks show. Spoon the pecan cream pie filling into pie crust. Dollop or pipe remaining Cool Whip in the center and/or around the edges of the pie. Sprinkle with the remaining chopped pecans. Chill at least 2 hours or until firm.
Tips:
Because I prefer to serve my pies in a glass pie plate, I opted to make my own graham cracker crust. I used 2 sleeves of graham crackers (because I like a thicker crust), 2 tbs sugar, and 5 tbs melted butter. ..blitzed them together in a food processor, then pressed the crumbs firmly into a deep dish Pyrex, and baked it for 10 minutes at 350ºF. Then, once it was completely cooled, filled the pie as directed. Perfect!
Feel free to use whipped cream instead of the Cool Whip. Just add 1 1/2 cups cold heavy cream to a chilled bowl, and add 1/2 cup powdered sugar. Using a whisk attachment, whip the cream until stiff peaks form, then use as directed in the recipe.
For the best pecan flavor, be sure to toast the pecans. Just place them in a dry skillet over medium heat. Stir and heat them just until you can smell them toasting. It happens very quickly, so stay with them. Then immediately remove them from the pan to cool completely before using. I also like to add a tiny pinch of salt as they’re cooling. That’s all there is to it!
For the best pecan flavor, be sure to toast the pecans. Just place them in a dry skillet over medium heat. Stir and heat them just until you can smell them toasting. It happens very quickly, so stay with them. Then immediately remove them from the pan to cool completely before using. I also like to add a tiny pinch of salt as they’re cooling. That’s all there is to it!
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