Description
This Pecan Cream Pie features a buttery pre-baked crust filled with a rich, creamy custard made with toasted pecans, brown sugar, and vanilla. The pie is topped with a fluffy vanilla-scented whipped cream, creating a perfect balance of nutty crunch and smooth sweetness—ideal for any dessert occasion.
Ingredients
Scale
Pie Crust
- 1 pre-made 9-inch pie crust, baked and cooled
Filling
- 1 cup pecans, chopped and toasted
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
Whipped Cream Topping
- 1 1/4 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Toast Pecans: Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 8-10 minutes, stirring halfway through, until fragrant. Remove and let cool.
- Mix Dry Ingredients: In a medium saucepan, combine brown sugar, granulated sugar, cornstarch, and salt, whisking until smooth and lump-free.
- Whisk Egg Mixture: In a separate bowl, whisk the egg yolks thoroughly. Gradually add whole milk and 1/2 cup heavy cream, continuing to whisk until combined.
- Combine Mixtures: Slowly pour the egg mixture into the saucepan with the dry ingredients, whisking continuously to avoid lumps.
- Cook Filling: Place the saucepan over medium heat, stirring constantly until the mixture thickens and bubbles.
- Simmer: Reduce heat to low, cooking for 1-2 more minutes while stirring to maintain thickness and creaminess.
- Add Butter and Vanilla: Remove from heat. Stir in unsalted butter and vanilla extract until the butter melts and the filling is smooth.
- Incorporate Pecans: Allow the filling to cool slightly, then fold in the toasted pecans evenly.
- Fill Pie Crust: Pour the pecan custard into the pre-baked pie crust, smoothing the surface with a spatula.
- Chill: Cover the pie tightly with plastic wrap pressed against the surface to prevent skin formation. Refrigerate for at least 4 hours or until fully set.
- Prepare Whipped Cream: Before serving, beat 1 1/4 cups heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Top Pie: Spread whipped cream over the chilled pie or serve alongside as preferred.
- Garnish: Optionally, sprinkle additional chopped pecans over the whipped cream for extra crunch and decoration.
Notes
- Ensure the pie crust is fully baked and cooled before adding the filling to prevent sogginess.
- Constant stirring when cooking the custard prevents lumps and ensures a smooth texture.
- Pressing plastic wrap directly on the surface of the filling avoids skin formation on the pie.
- Use fresh pecans for best flavor and toast them to unlock their nutty aroma.
- The pie requires at least 4 hours chilling time to set properly; overnight chilling is ideal for best results.
