Welcome to the world of indulgence with this irresistible pecan cream pie!
If you love desserts that strike the perfect balance between creamy, nutty, and sweet, this one’s for you. A staple in American kitchens, pecan cream pie brings together a flaky crust, velvety custard filling, and a satisfying crunch from toasted pecans. Follow along as we guide you through making this decadent pie—step by step. Get ready to wow your taste buds!
| Ingredient | Amount / Notes |
|---|---|
| Pre-baked pie crust | 1 |
| Chopped pecans | 1 cup |
| Heavy cream | 1 cup |
| Whole milk | 1 cup |
| Granulated sugar | ¾ cup |
| Cornstarch | ¼ cup |
| Egg yolks | 4 large |
| Unsalted butter | 2 tablespoons |
| Vanilla extract | 1 teaspoon |
| Salt | ¼ teaspoon |
Begin with a pre-baked pie shell. Whether you use a store-bought crust or make your own from scratch, bake it until golden brown. Let it cool completely before filling.
Place the chopped pecans on a baking sheet and toast them in a 350°F (175°C) oven for 8–10 minutes, or until fragrant and slightly golden. Set aside to cool—they’ll add a deep, nutty flavor to the pie.
In a saucepan, whisk together the cream, milk, sugar, cornstarch, egg yolks, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble—about 8–10 minutes.
Remove from heat and stir in the butter and vanilla. Keep mixing until the butter fully melts and the filling is silky and glossy.
Spread the toasted pecans evenly over the bottom of the cooled pie crust. Gently pour the warm filling over the pecans, smoothing the top with a spatula to ensure even coverage.
Refrigerate the pie for at least 4 hours, or until fully set. Before serving, consider topping each slice with whipped cream and a few extra pecan pieces for a beautiful finish.
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