Pecan Cream Pie is a delightful dessert that brings together the richness of creamy filling with the nutty crunch of pecans. The buttery crust and smooth, velvety filling create a decadent treat that’s perfect for special occasions or as a comforting end to any meal. It’s a wonderful twist on traditional pecan pie, offering a lighter, creamier texture while maintaining the signature flavor of toasted pecans.

Why You’ll Love This Recipe

I absolutely love this Pecan Cream Pie because it combines two of my favorite things: the sweetness of a classic pecan pie and the rich creaminess of a custard filling. The toasted pecans add a delightful crunch, and the creamy base complements them perfectly. The smooth, buttery filling creates a melt-in-your-mouth experience that makes it hard to stop at just one slice. It’s the kind of dessert that’s sure to impress at any gathering, and it’s just as delicious when enjoyed in the comfort of my own home.

Ingredients

1 9-inch pie crust (pre-baked)
1 1/2 cups pecans, toasted and chopped
1 cup heavy cream
1/2 cup milk
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Begin by pre-baking the pie crust according to package instructions or your preferred method. Let it cool completely.
Toast the pecans in a dry skillet over medium heat for about 5-7 minutes, until fragrant and slightly browned. Let them cool before chopping.
In a medium saucepan, combine the heavy cream, milk, and sugar. Stir over medium heat until the sugar dissolves completely and the mixture is warm but not boiling.
In a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and salt until smooth.
Gradually add the warm cream mixture to the egg mixture, whisking constantly to prevent curdling.
Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes).
Remove from heat and stir in the butter until fully melted and smooth.
Fold in the chopped pecans and pour the filling into the cooled pie crust.
Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set the filling.
Once set, serve and enjoy!

Servings and Timing

Servings: 8
Prep time: 25 minutes
Cook time: 15 minutes
Chill time: 4 hours (or overnight)

Variations

Chocolate Pecan Cream Pie: Add 1/4 cup of cocoa powder to the filling mixture for a chocolate twist.
Maple Pecan Cream Pie: Substitute the granulated sugar with maple syrup for a deeper, caramelized flavor.
Nut-Free Option: You can replace the pecans with another type of nut like almonds or walnuts, or skip them altogether for a nut-free version.
Whipped Cream Topping: For added richness, top each slice with a dollop of freshly whipped cream.

Storage/Reheating

Storage: Store the pie in the refrigerator, covered, for up to 3 days. Make sure the pie is fully set before storing it to avoid a soggy crust.
Reheating: This pie is best served chilled. If you prefer it slightly warmer, allow it to sit at room temperature for about 15-20 minutes before serving.

FAQs

Can I make the pie ahead of time?

Yes, this pie can be made a day in advance. In fact, letting it sit overnight in the fridge helps the flavors to meld together even better.

Can I use a store-bought crust?

Absolutely! A store-bought pie crust can save time and still deliver great results. Just be sure to pre-bake it according to package directions.

Is this pie suitable for freezing?

While the pie can technically be frozen, I recommend enjoying it fresh for the best texture. The filling may not thaw to its original creamy consistency after freezing.

Can I use other nuts instead of pecans?

Yes! Walnuts or almonds can be substituted for pecans, though it will alter the flavor slightly. Pecans offer a unique flavor that pairs perfectly with the creaminess of the filling.

How can I make the crust from scratch?

If I want to make a homemade crust, I combine 1 1/4 cups of all-purpose flour, 1/2 teaspoon of salt, 1/2 cup of unsalted butter (cold and cut into small pieces), and 2-3 tablespoons of ice water. I blend everything together, roll out the dough, and bake it at 375°F for about 10-12 minutes until golden brown.

Conclusion

Pecan Cream Pie is a showstopper dessert that’s as delicious as it is visually impressive. The smooth, creamy filling pairs perfectly with the crunch of toasted pecans and a flaky crust. Whether for a holiday gathering or a family dinner, this pie will quickly become a favorite. It’s easy to make, can be prepared ahead of time, and is perfect for anyone who loves the combination of rich creaminess and nutty flavor. I can’t wait for you to try it!