Pecan Cream Pie

A light and creamy twist on traditional pecan pie, featuring a buttery crust and toasted pecans, perfect for any special occasion.

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Course: Dessert

Cuisine: American

Keyword: Creamy Dessert, Holiday Dessert, Nutty Pie, Pecan Cream Pie, Pecan Dessert

Prep Time: 15

Cook Time: 30

Total Time: 4 15

Servings: servings

Calories: 380kcal

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.

Notes

Watch the pecans as they toast quickly. Whisk constantly to prevent lumps. Ensure the filling is fully chilled before serving. Consider experimenting with a graham cracker or chocolate cookie crust for a different flavor.

Nutrition

Serving: 1g | Calories: 380kcal | Carbohydrates: 32g | Protein: 5g | Fat: 25g