Description
This Pecan Cream Pie is a rich and luscious dessert combining a flaky pie crust with a creamy, sweet filling studded with crunchy pecans. Perfectly baked to a silky texture and topped with whipped cream and extra pecans, it is an impressive yet easy-to-make treat ideal for any occasion.
Ingredients
Scale
Pie Crust
- 1 pie crust (store-bought or homemade)
Filling
- 1 cup pecans, chopped
- 1 cup heavy cream
- ½ cup granulated sugar
- ¼ cup brown sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- ¼ teaspoon salt
Topping (Optional)
- Whipped cream
- Additional pecans for garnish
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and allow it to fully preheat while you prepare the pie crust and filling.
- Prepare the Pie Crust: Fit the store-bought crust into a 9-inch pie dish or roll out your homemade crust and place it in the dish, then crimp the edges as you like to create a decorative border.
- Pre-Bake the Crust: Line the crust with pie weights or dried beans to prevent bubbling, and bake for 10-15 minutes until the crust is slightly golden. Remove from the oven and allow it to cool.
- Prepare the Filling: In a mixing bowl, whisk together the eggs, granulated sugar, brown sugar, vanilla extract, cornstarch, and salt until smooth and fully combined.
- Add Cream: Gradually pour the heavy cream into the egg mixture, whisking continuously until the filling is smooth and creamy.
- Add Pecans: Gently fold in the chopped pecans to evenly distribute them throughout the filling.
- Pour Filling: Pour the pecan cream filling into the pre-baked pie crust, spreading it out evenly.
- Bake: Return the pie to the oven and bake for 30-35 minutes. The filling should be set with a slight jiggle in the center to indicate it is perfectly cooked.
- Cool: Remove the pie from the oven and let it cool completely at room temperature. Then refrigerate for at least 2 hours to allow the filling to firm up.
- Serve: Before serving, top the pie with whipped cream and garnish with additional pecans if desired for extra texture and flavor.
Notes
- Using pie weights or dried beans in step 3 prevents the crust from puffing up during the pre-bake.
- Letting the pie cool completely before refrigerating helps improve the texture of the filling.
- For extra pecan flavor, toast the pecans lightly before chopping and adding to the filling.
- Whipped cream and extra pecans are optional but add a lovely finishing touch.
- Store any leftovers covered in the refrigerator for up to 3 days.
