If you love creamy pies with a nutty twist, this Pecan Cream Pie is going to become a fast favorite. It’s the perfect marriage of buttery pie crust, silky cream filling, and toasted pecans for crunch and flavor. Unlike the traditional gooey pecan pie, this version is light, creamy, and refreshing—ideal for holidays, family gatherings, or when you just want a show-stopping dessert that feels special.
Why You’ll Love This Pie
- Light & creamy – a refreshing twist on the classic pecan pie.
- Make-ahead dessert – perfect for holidays since it needs chill time.
- Nut lover’s dream – toasted pecans add flavor and crunch.
- Crowd-pleasing – impressive yet surprisingly easy to make.
Ingredients You’ll Need
- 1 pre-baked pie crust (store-bought or homemade)
- 1 cup pecans, chopped & toasted
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- ¼ tsp salt
Tools You’ll Need
- Pie dish
- Saucepan
- Whisk
- Baking sheet (for toasting pecans)
- Mixing bowls
Step-by-Step Instructions
1. Prepare the Crust
Bake your pie crust until golden brown. Let it cool while you work on the filling.
2. Toast the Pecans
Spread pecans on a baking sheet. Toast at 350°F (175°C) for 8–10 minutes until fragrant. Set aside.
3. Make the Cream Filling
In a saucepan, whisk together cream, milk, sugar, cornstarch, yolks, and salt. Cook over medium heat, whisking constantly, until thickened and gently boiling (8–10 minutes).
4. Add Butter & Vanilla
Remove from heat and stir in butter and vanilla until smooth.
5. Assemble the Pie
Sprinkle toasted pecans evenly into cooled crust. Pour warm cream filling on top, smoothing the surface.
6. Chill & Serve
Refrigerate for at least 4 hours or until set. Garnish with whipped cream and extra pecans, if desired.
Tips for Success
- Watch the pecans – they toast quickly, so keep an eye out to avoid burning.
- Whisk constantly – prevents lumps in your cream filling.
- Chill fully – the filling needs time to firm up before slicing.
- Upgrade the crust – a graham cracker or chocolate cookie crust works beautifully too!
Variations & Ideas
- Chocolate twist – add ½ cup melted chocolate to the filling for chocolate-pecan cream pie.
- Boozy boost – stir in 1 tbsp bourbon or rum before chilling.
- Coconut lovers – sprinkle toasted coconut along with pecans.
Serving Suggestions
- With fresh whipped cream and caramel drizzle.
- Alongside coffee or espresso for a perfect after-dinner treat.
- As part of a holiday dessert spread with pumpkin and apple pies.
Storage Instructions
- Fridge: Cover and store up to 3 days.
- Freezer: Not ideal (cream filling may separate). Best enjoyed fresh.
Nutrition (per slice, 8 servings)
- Calories: ~380
- Fat: 25g
- Carbs: 32g
- Protein: 5g
✨ Final Thought:
This Pecan Cream Pie is everything you want in a dessert—rich, creamy, nutty, and irresistible. It feels indulgent but has a lighter, silkier texture compared to traditional pecan pie, making it a refreshing change of pace. Perfect for holidays or whenever you want to wow your guests!
Pecan Cream Pie
Ingredients
For the Crust
- 1 piece pre-baked pie crust (store-bought or homemade) Use a good quality pie crust.
For the Filling
- 1 cup pecans, chopped & toasted Toast pecans before adding to the pie.
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter Add it at the end of cooking.
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
Preparation
- Bake your pie crust until golden brown. Let it cool while you work on the filling.
- Spread pecans on a baking sheet. Toast at 350°F (175°C) for 8–10 minutes until fragrant. Set aside.
- In a saucepan, whisk together cream, milk, sugar, cornstarch, yolks, and salt. Cook over medium heat, whisking constantly, until thickened and gently boiling (8–10 minutes).
- Remove from heat and stir in butter and vanilla until smooth.
- Sprinkle toasted pecans evenly into cooled crust. Pour warm cream filling on top, smoothing the surface.
- Refrigerate for at least 4 hours or until set. Garnish with whipped cream and extra pecans, if desired.
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