NO BAKE SOUTHERN BUTTER PECAN PIE


1 (8-oz.) pkg. cream cheese, softened
¾ cup dark corn syrup
1/3 cup light brown sugar
½ cup milk
1 tsp. vanilla
1 cup pecans, chopped
1 (9”) prepared graham cracker crust
1 cup heavy or whipping cream, whipped
Pecan halves, for garnish


In a large bowl, beat with mixer at high speed, the cream cheese, corn syrup and brown sugar until smooth.


With mixture at medium speed, beat in milk and vanilla until blended.

Stir in chopped pecans. Pour mixture into piecrust.

Freeze 6 hours or until firm. Garnish with whipped cream and pecan halves.