Pecan Cream Pie

 

Pecan Cream Pie is a delightfully creamy pie that’s filled and topped with a rich, velvety pecan filling and whipped cream. It’s not heavy or overly sweet either. I think it’s a perfect autumn or holiday dessert, and if you’re not a pecan fan, feel free to omit them. It will still be undeniably delicious!

If you’re looking for a light & airy dessert that’s not overly sweet, you’ve come to the right place. When you make a smooth and creamy pie and pair it with a buttery, flaky crust, you get the perfect pie. The addition of pecans just sends it over the top. I’ve really been in the mood for fall to arrive and this dreamy pie reminds me of Thanksgiving & cozy autumn nights. Not a fan of pecans? Don’t worry, it’s still delicious without them.

 

 

Kitchen Equipment Needed:

• Pie dish
• Mixing bowls
• Measuring cups
• Measuring spoons
• Whisk
• Spatula
• Saucepan
• Rolling pin (if making homemade crust)
• Plastic wrap
• Hand mixer or stand mixer

Ingredients:

For the crust:

• 1 pre-made pie crust (or homemade if preferred)

For the filling:

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

For the topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup chopped pecans (for garnish)

Directions:

1. Prepare the Crust: Preheat your oven to 350°F (175°C). If using a pre-made pie crust, fit it into your pie dish and crimp the edges. Bake the crust according to the package instructions or until golden brown. Let it cool completely.
2. Make the Filling: In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and cornstarch. Cook over medium heat, whisking constantly until the mixture starts to thicken.
3. Add the Egg Yolks: In a separate bowl, whisk the egg yolks. Gradually add a small amount of the hot cream mixture to the yolks, whisking constantly to temper them. Then, pour the tempered yolks back into the saucepan, whisking continuously.
4. Thicken the Filling: Continue to cook the mixture over medium heat until it thickens to a pudding-like consistency. Remove from heat and stir in the salt, vanilla extract, and chopped pecans. Let the filling cool slightly.
5. Fill the Pie: Pour the pecan filling into the cooled pie crust, spreading it evenly. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate for at least 4 hours or until set.
6. Prepare the Topping: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer or stand mixer until stiff peaks form.
7. Top the Pie: Spread the whipped cream over the chilled pecan filling. Sprinkle with additional chopped pecans for garnish.
8. Serve: Slice and serve the pie chilled.

Prep Time:

• 20 minutes

Cook Time:

• 10 minutes

Total Time:

• 30 minutes (plus 4 hours chilling time)

Nutrition (per serving):

• Calories: 450
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 150mg
• Sodium: 150mg
• Total Carbohydrates: 40g
• Dietary Fiber: 2g
• Sugars: 25g
• Protein: 5g

Enjoy this Pecan Cream Pie, a perfect combination of creamy, nutty, and sweet flavors, making any gathering or meal extra special!