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Pecan Cream Pie

  • Author: Chef Sally
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Method: Dessert
  • Cuisine: American

Description

A luscious, creamy pie topped with toasted pecans, combining a smooth custard filling with a crunchy nut topping. Perfect for Thanksgiving or any special occasion dessert.

Ingredients

Scale
  • Filling:
  • 1 cup granulated sugar
  • 1/2 cup cornstarch
  • 1/4 teaspoon salt
  • 4 large egg yolks
  • 4 cups whole milk
  • 2 tablespoons unsalted butter
  • 2 teaspoons vanilla extract
  • 1/2 cup heavy whipping cream
  • Topping:
  • 1 1/2 cups pecan halves
  • 1/2 cup light brown sugar, packed
  • 1/4 cup unsalted butter
  • 1 teaspoon pure vanilla extract
  • Pie Shell:
  • 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

  1. Preparing the Filling:
  2. In a medium saucepan, whisk together sugar, cornstarch, and salt.
  3. Add the egg yolks and about 1 cup of milk, whisking until smooth.
  4. Gradually add the remaining milk while continuing to whisk.
  5. Place over medium heat and cook, stirring constantly, until thickened and boiling, about 10 minutes.
  6. Remove from heat and stir in butter and vanilla extract.
  7. Strain through a fine-mesh sieve into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Chill for at least 2 hours.
  8. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold into the chilled custard.
  9. Pour into the prepared pie shell and chill.
  10. Making the Topping:
  11. Preheat oven to 350°F (175°C).
  12. In a small saucepan, combine brown sugar, butter, and vanilla extract. Cook over medium heat until butter is melted and mixture is smooth.
  13. Remove from heat and stir in pecan halves until evenly coated.
  14. Spread evenly over the chilled pie filling.
  15. Baking:
  16. Bake for 15-20 minutes, or until topping is bubbly and pecans are toasted.
  17. Cool completely before serving.

Notes

For best results, chill the pie for at least 4 hours before serving. If the topping becomes too thick while preparing, warm it slightly until pourable. Store covered in the refrigerator for up to 3 days.

Nutrition

  • Calories: 520
  • Sugar: 40g
  • Fat: 28g
  • Carbohydrates: 60g
  • Protein: 7g

Find it online: https://exorecipes.com/easy-pecan-cream-pie/