Here’s a classic Pecan Cream Pie recipe—rich, creamy, and loaded with pecans.
Pecan Cream Pie
Why You’ll Love This
- Smooth, creamy filling with a nutty pecan topping
- Perfect dessert for holidays or special occasions
- Buttery pie crust with sweet, velvety cream
Ingredients
For the Crust
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 3–4 tbsp ice water
For the Filling
- 3/4 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 tsp salt
- 2 cups whole milk
- 3 large egg yolks, lightly beaten
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- 1/4 cup butter, cut into small pieces
For the Topping
- 1/2 cup whipped cream (optional)
- Extra pecans for garnish
Directions
Step 1: Make the Crust
- In a bowl, combine flour and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Add ice water, 1 tbsp at a time, until dough comes together.
- Roll out and fit into a 9-inch pie pan.
- Chill for 30 minutes, then bake at 375°F (190°C) for 15–20 minutes until lightly golden. Let cool.
Step 2: Prepare the Filling
- In a saucepan, whisk sugar, flour, and salt.
- Gradually add milk and cook over medium heat, stirring constantly until thickened (about 5–7 minutes).
- Temper egg yolks: slowly whisk in a small amount of hot milk mixture into yolks, then return all to saucepan.
- Cook 2–3 minutes more until thickened. Remove from heat and stir in butter and vanilla extract.
Step 3: Add Pecans
- Stir in toasted pecans.
- Pour mixture into the cooled pie crust.
Step 4: Chill
- Refrigerate at least 4 hours or until set.
Step 5: Serve
- Top with whipped cream and extra pecans if desired.
- Slice and serve chilled.
Tips
- Toast pecans lightly to enhance flavor.
- Use a store-bought crust for a quicker version.
- For extra richness, replace 1/2 cup of milk with cream.
Variations
- Chocolate Pecan Cream Pie: Add 1/4 cup melted chocolate to the filling.
- Caramel Pecan Cream Pie: Drizzle caramel sauce on top before serving.
- Mini Pies: Use a muffin tin for individual servings.
