Pecan Cream Pie

Here’s a classic Pecan Cream Pie recipe that’s rich, creamy, and packed with pecan flavor. Perfect for a special dessert or holiday treat!

Pecan Cream Pie Recipe

Ingredients:

For the crust:

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

For the filling:

• 1 cup whole pecans, chopped (reserve some halves for topping)

• 1 ½ cups whole milk

• 1 ½ cups heavy cream

• ¾ cup granulated sugar

• ⅓ cup light corn syrup (or honey as a substitute)

• 4 large egg yolks

• 3 tablespoons all-purpose flour

• 1 teaspoon vanilla extract

• ½ teaspoon salt

• 2 tablespoons unsalted butter, cut into small pieces

For the topping (optional):

• Whipped cream

• Additional pecan halves

Instructions:

1. Prepare the pie crust:

• Preheat the oven to 350°F (175°C).

• If using a homemade crust, roll it out and fit it into a 9-inch pie pan.

• Prick the bottom of the crust with a fork to prevent bubbling.

• Bake the crust for about 10-12 minutes or until just lightly golden.

• Remove from oven and set aside to cool.

2. Toast the pecans:

• Spread the chopped pecans on a baking sheet.

• Toast in the oven at 350°F (175°C) for about 5-7 minutes until fragrant.

• Let cool while you prepare the filling.

3. Make the custard filling:

• In a medium saucepan, combine the milk, heavy cream, sugar, and corn syrup.

• Heat over medium heat until it just begins to simmer, stirring occasionally.

• While heating, whisk the egg yolks and flour in a separate bowl until smooth.

• Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the eggs.

• Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

• Cook over medium heat, whisking constantly, until the mixture thickens and coats the back of a spoon (about 5-7 minutes). Do not let it boil.

• Remove from heat and stir in vanilla extract, salt, toasted pecans, and butter pieces until the butter is melted and mixture is smooth.

4. Assemble and bake the pie:

• Pour the custard filling into the baked pie crust.

• Arrange reserved pecan halves on top for garnish.

• Bake at 350°F (175°C) for about 15-20 minutes, or until the filling is set but still slightly jiggly in the center.

• Remove from oven and cool on a wire rack.

5. Chill and serve:

• Refrigerate the pie for at least 4 hours, preferably overnight.

• Before serving, optionally top with whipped cream and extra pecans.

Tips:

• Use fresh pecans for the best flavor.

• Be careful not to overcook the custard to avoid curdling.

• Corn syrup adds smoothness and shine; if you prefer, use honey or maple syrup but it will slightly alter the flavor.

• Serve with a dollop of whipped cream or vanilla ice cream for extra indulgence.