1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 cup heavy whipping cream
2 eggs
3/4 cup sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans
3 cups buttermilk
1 cup brown sugar
1 cup milk
1/4 cup butter
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup sliced almonds
1/2 teaspoon pumpkin pie spice
1/2 teaspoon coffee granules
1 1/2 teaspoons packed brown sugar
1/2 teaspoon pumpkin pie spice
1/2 teaspoon Pumpkin pie spice
1 tablespoon butter or margarine
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together cream cheese, 1 cup whipping cream, eggs, 1 1/2 cup sugar, 1 1 1 teaspoon vanilla. beat for 1 minute. Stir in pecans.
Stir wet ingredients into wet ingredients and mix until well blended. Spread mixture into pie crust. Refrigerate for at least 4 hours or overnight.
While pie is chilling, place pie crust in the freezer. Preheat oven to 325 degrees F (165 degrees C).
Bake pie for 45 minutes at 325 degrees F (165 degrees C). Transfer to pie crust. Bake an additional 15 minutes. Remove from oven. Cool on wire rack. Cool completely.
I have made this recipe a few times...The first "as is" and then tinkering with it a bit. Here's what I ended up with:)
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