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Pecan Cream Pie

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Pecan Cream Pie is a delightful dessert that combines creamy filling with toasted pecans in a buttery crust, offering a decadent treat perfect for any occasion.

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

Instructions

  1. Begin by pre-baking the pie crust according to package instructions or your preferred method. Let it cool completely.
  2. 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.
  3. 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.
  4. In a separate bowl, whisk together the eggs, cornstarch, vanilla extract, and salt until smooth.
  5. Gradually add the warm cream mixture to the egg mixture, whisking constantly to prevent curdling.
  6. 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).
  7. Remove from heat and stir in the butter until fully melted and smooth.
  8. Fold in the chopped pecans and pour the filling into the cooled pie crust.
  9. Allow the pie to cool to room temperature, then refrigerate for at least 4 hours, or overnight, to set the filling.
  10. Once set, serve and enjoy!

Notes

  • Store the pie in the refrigerator, covered, for up to 3 days.
  • Let the pie sit at room temperature for 15-20 minutes before serving if you’d like it slightly warmer.
  • This pie is best enjoyed fresh, but can be made a day in advance.
  • For variations, add chocolate or maple syrup to the filling, or substitute nuts.

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