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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.