Southern Pecan Cream Pie

Here’s a rich and decadent Southern Pecan Cream Pie recipe — a twist on the classic pecan pie, with a luscious cream filling and nutty crunch. Perfect for holidays or any time you want a comforting Southern dessert!

---

🍮 Southern Pecan Cream Pie Recipe

🕒 Prep Time: 20 minutes

🍳 Cook Time: 10 minutes (plus chilling time)

🍽️ Servings: 8

---

🧂 Ingredients

For the crust:

• 1 9-inch pre-baked pie crust (homemade or store-bought)

For the filling:

• 1 cup heavy cream

• 1 cup whole milk

• ⅔ cup packed light brown sugar

• ¼ cup cornstarch

• 4 large egg yolks

• ¼ teaspoon salt

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

For the topping:

• 1 cup heavy cream (for whipping)

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

• 1 to 1¼ cups chopped toasted pecans

• Optional: drizzle of caramel sauce

---

👩‍🍳 Directions

1. Prepare the filling:

1. In a medium saucepan, whisk together the brown sugar, cornstarch, and salt.

2. Add milk and cream, then whisk in egg yolks.

3. Cook over medium heat, whisking constantly until the mixture thickens and begins to bubble (5–7 minutes).

4. Remove from heat and stir in butter and vanilla.

5. Pour the hot filling into the pre-baked pie crust. Smooth the top.

6. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or until fully set.

2. Make the whipped topping:

1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

3. Assemble the pie:

1. Spread or pipe whipped cream over the chilled filling.

2. Sprinkle the toasted pecans generously over the top.

3. Optionally, drizzle with caramel sauce for extra indulgence.

---

✅ Tips

• Toast pecans in a 350°F (175°C) oven for about 7–8 minutes to bring out their flavor.

• If you want extra structure in the whipped topping, add 1 tablespoon of instant vanilla pudding mix while whipping.