Caramel Pecan Cream Pie

Ingredients:

**For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup sugar
– 6 tablespoons unsalted butter, melted

**For the Caramel Layer:**
– 1 cup granulated sugar
– 1/4 cup water
– 1/4 cup unsalted butter
– 1/2 cup heavy cream
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt

**For the Cream Cheese Layer:**
– 8 oz (225g) cream cheese, softened
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream

**For the Pecan Topping:**
– 1 1/2 cups pecan halves
– 1/4 cup caramel sauce (store-bought or homemade, reserved from the caramel layer)

**For Garnish:**
– Whipped cream (optional)

Instructions:

1. **Prepare the Crust:**
– Preheat your oven to 350°F (175°C).
– In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.
– Press the mixture into the bottom and sides of a 9-inch pie dish.
– Bake the crust for about 10 minutes, then set aside to cool completely.

2. **Make the Caramel Layer:**
– In a medium saucepan, combine the granulated sugar and water over medium heat. Stir until the sugar dissolves.
– Bring to a boil and cook without stirring until the mixture turns a deep amber color, about 8-10 minutes.
– Remove from heat and carefully add the butter and heavy cream (the mixture will bubble up).
– Stir in the vanilla extract and salt until smooth.
– Pour the caramel into the cooled pie crust and refrigerate for about 30 minutes to set.

3. **Prepare the Cream Cheese Layer:**
– In a large mixing bowl, beat the softened cream cheese until smooth.
– Add the powdered sugar and vanilla extract, and beat until combined.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese mixture until smooth and well combined.
– Spread the cream cheese layer over the set caramel layer in the pie crust.

4. **Add the Pecan Topping:**
– Arrange the pecan halves on top of the cream cheese layer.
– Drizzle with additional caramel sauce over the pecans.

5. **Chill and Serve:**
– Refrigerate the pie for at least 2-4 hours, or until fully set.
– Before serving, garnish with whipped cream if desired.

Enjoy your rich and creamy caramel pecan pie!