Ingredients
*For crust:*
– 1 ready pie crust / _Pillsbury_ – or 1.5 cups biscuit/Lu crumbs + 5 tbsp melted butter
– If homemade: 1.25 cups flour + ½ tsp salt + ½ cup cold butter + 3 tbsp ice water
*For cream filling:*
– 1 pack / 85g vanilla instant pudding mix – sugar-free works
– 1.5 cups cold milk – full fat = creamier
– 1 cup heavy cream / Millac cream, cold – for whipping
– ¼ cup powdered sugar
– 1 tsp vanilla extract
*For topping:*
– 1.5 cups pecans, chopped – toast 5 min for flavor like your photo
– 1 cup whipped cream / Cool Whip for swirls
– 8 whole pecan halves for garnish
Instructions
*1. Prep crust – 10 min*
1. If using frozen crust: Bake 10 min at 180°C till golden. Cool completely.
2. If biscuit crust: Mix crumbs + melted butter, press into pie dish. Chill 20 min to set.
*2. Make cream filling – 10 min*
3. Whisk pudding mix + cold milk 2 min till thick. Let sit 5 min.
4. Whip cold cream + powdered sugar + vanilla till stiff peaks like your bowl photo.
5. Fold whipped cream into pudding gently. Don’t deflate it – that’s what makes it fluffy.
*3. Assemble + Chill – 5 min + 4 hours*
6. Pour filling into cooled crust. Smooth top.
7. Top with chopped toasted pecans + dollops whipped cream + whole pecans like your slice photo.
8. Chill 4 hours minimum till set. Overnight = best slices.