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Pecan Cream Pie: The Ultimate Dessert Recipe

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This Pecan Cream Pie features a rich, velvety filling infused with the warm, nutty essence of pecans, all nestled within a golden, flaky pie crust. It is generously crowned with a cloud of freshly whipped cream and a scattering of toasted pecan pieces, offering a delightful contrast of smooth and crunchy textures in every bite. The pie is prepared by baking the crust, cooking a custard-like filling on the stovetop, and then chilling it to set before topping.

Ingredients

Scale
  • For the Crust:
  • 1 pre-made 9-inch pie crust, or homemade
  • For the Filling:
  • 1 cup chopped pecans, toasted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • For the Topping:
  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup chopped pecans, for garnish

Instructions

  1. Prepare the Crust: Preheat oven to 375°F (190°C). Prick the bottom of the pie crust with a fork. Bake for 12-15 minutes, or until lightly golden. Let cool completely on a wire rack.
  2. Toast Pecans: While the crust cools, spread 1 cup of chopped pecans on a baking sheet. Toast in the preheated oven for 5-7 minutes, or until fragrant. Set aside.
  3. Make the Filling: In a medium saucepan, whisk together granulated sugar, brown sugar, cornstarch, and salt. Gradually whisk in the whole milk until smooth.
  4. In a separate bowl, whisk the egg yolks. Temper the egg yolks by slowly whisking about 1/2 cup of the hot milk mixture into the yolks, then gradually whisk the tempered yolks back into the saucepan with the remaining milk mixture.
  5. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Continue to cook and stir for 1 minute.
  6. Remove from heat. Stir in the unsalted butter, vanilla extract, and the 1 cup of toasted pecans.
  7. Assemble the Pie: Pour the hot filling into the cooled pie crust. Cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 4 hours, or until thoroughly chilled and set.
  8. Prepare Whipped Cream: In a large bowl, using an electric mixer, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
  9. Finish and Serve: Remove the plastic wrap from the chilled pie. Spread the whipped cream evenly over the filling. Garnish with the remaining 1/4 cup of chopped pecans. Slice and serve immediately.

Notes

For a truly flaky crust, ensure your pie crust is well-chilled before baking.

Tempering the egg yolks slowly prevents them from scrambling in the hot milk mixture.

Chilling the pie for the recommended time is crucial for the filling to set properly.

Toasting the pecans enhances their nutty flavor significantly.

Placing plastic wrap directly on the surface of the filling prevents a skin from forming as it chills.

Nutrition

Find it online: https://yummydishideas.com/pecan-cream-pie-the-ultimate-dessert-recipe/