Pecan Cream Pie

Pecan Cream Pie is a delightfully rich dessert that’s filled with a creamy pecan filling and topped with a luscious whipped cream. It’s not overly sweet but perfectly balanced. I think it’s a perfect dessert for any occasion, and if you’re not a fan of traditional pecan pie, feel free to give this creamy version a try.

It will still be undeniably delicious! If you’re looking for a smooth & creamy dessert that’s not too heavy, you’ve come to the right place. When you make a silky cream filling and pair it with the crunchy texture of pecans, you get the perfect pie. The addition of whipped cream just sends it over the top. I’ve really been in the mood for a comforting dessert, and this dreamy pie reminds me of cozy gatherings. Not a fan of overly sweet desserts? Don’t worry, it’s still delicious with a perfect balance of flavors.

Kitchen Equipment Needed:

• Mixing bowls
• Whisk
• Saucepan
• Spatula
• Pie dish
• Oven

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Extra pecans for garnish (optional)

Directions:

Prepare the Crust:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.
3. Form Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
4. Bake Crust: Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.

Prepare the Filling:

1. Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, milk, and egg yolks until well blended.
3. Cook Filling: Gradually whisk the wet ingredients into the dry ingredients in the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble.
4. Add Vanilla and Pecans: Remove from heat and stir in the vanilla extract and toasted pecans.
5. Cool Filling: Pour the filling into the cooled pie crust. Smooth the top with a spatula. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set.

Prepare the Topping:

1. Whip Cream: In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Top Pie: Spread the whipped cream over the chilled pie. Garnish with additional pecans if desired.

Enjoy:

This Pecan Cream Pie is a creamy, nutty delight perfect for any occasion. Enjoy the smooth, rich filling paired with the crunchy texture of pecans and the lightness of whipped cream for a truly delightful dessert.

Pecan Cream Pie

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Equipment

• Mixing bowls 
• Whisk
• Saucepan
• Spatula
• Pie dish
• Oven

Ingredients

  

• 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 3 large egg yolks
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup chopped pecans, toasted
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Extra pecans for garnish (optional)

Instructions

 

• Preheat Oven: Preheat your oven to 350°F (175°C).
• Mix Ingredients: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.
• Form Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
• Bake Crust: Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
• Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
• Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, milk, and egg yolks until well blended.
• Cook Filling: Gradually whisk the wet ingredients into the dry ingredients in the saucepan. Cook over medium heat, whisking constantly, until the mixture thickens and starts to bubble.
• Add Vanilla and Pecans: Remove from heat and stir in the vanilla extract and toasted pecans.
• Cool Filling: Pour the filling into the cooled pie crust. Smooth the top with a spatula. Let the pie cool to room temperature, then refrigerate for at least 4 hours or until set.
• Prepare the Topping:

Whip Cream: In a mixing bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Top Pie: Spread the whipped cream over the chilled pie. Garnish with additional pecans if desired.