Pecan Pie Layers (Printable Version)

# What You’ll Need:

01 - Topping: Use 1/4 cup pecan bits to finish.
02 - Topping: Heap on 2 cups whipped topping to cover.
03 - Pecan Pie Layer: Chop 1 1/2 cups pecans.
04 - Pecan Pie Layer: Pour in 1 teaspoon vanilla for flavor.
05 - Pecan Pie Layer: Crack in 2 big eggs.
06 - Pecan Pie Layer: Melt 1/4 cup butter, toss it in.
07 - Pecan Pie Layer: Add 1/2 cup light corn syrup.
08 - Pecan Pie Layer: Mix in 1 cup of brown sugar.
09 - Cream Cheese Layer: Gently fold in 1 cup whipped topping.
10 - Cream Cheese Layer: Blend 1 cup powdered sugar.
11 - Cream Cheese Layer: Leave 8 oz cream cheese out to soften.
12 - Crust: Pour in 1/2 cup melted butter.
13 - Crust: Dump in 2 cups of graham cracker crumbs.

# Steps To Make It:

01 - Pop it in the fridge for at least 4 hours or until tomorrow.
02 - Scatter the chopped pecans on top.
03 - Spoon leftover whipped topping across the whole thing.
04 - Let the pecan stuff cool, then blanket the cream cheese layer with it.
05 - Give it 2 to 3 minutes on the stove until it thickens, then mix in pecans.
06 - Beat in the eggs and vanilla, keep it moving in the pan.
07 - Melt up brown sugar, butter, and corn syrup together on medium.
08 - Fold a cup of whipped stuff gently into the creamy blend, slather over your crust.
09 - Whip cream cheese and sugar till they're super smooth.
10 - Press together crumbs and melted butter in a 9x13 pan, then chill it for 15 minutes.

# Extra Notes:

01 - Make it up to two days before you need it.
02 - Want it crunchier? Pop the crust in the oven for a bit.
03 - Try gingersnap crumbs in place of graham ones if you’re feeling wild.
04 - Just keep it chilled in the fridge.

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