Description

This Pecan Cream Pie is a delightful combination of a buttery graham cracker crust, a smooth and creamy filling, and a topping of toasted pecans for the perfect balance of flavors and textures. It’s a rich, nutty dessert that’s ideal for any occasion, from holiday feasts to weekend gatherings. The light vanilla-infused cream contrasts with the crunchy, sweet pecans, creating a crowd-pleasing pie that is as beautiful as it is delicious.

Ingredients

Scale

For the Crust:

1 ½ cups graham cracker crumbs (or crushed digestive biscuits)
⅓ cup granulated sugar
½ cup unsalted butter, melted

For the Filling:

1 ½ cups heavy cream
1 cup whole milk
¾ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
1 teaspoon vanilla extract
2 tablespoons unsalted butter
1 cup toasted chopped pecans
¼ teaspoon salt

For the Topping:

Whipped cream (homemade or store-bought)
Whole toasted pecans (for garnish)

Instructions

Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs and sugar.
- Add the melted butter and stir until well combined.
- Press the mixture into the bottom and sides of a 9-inch pie dish.
- Bake the crust for 10 minutes until lightly golden. Remove from the oven and let it cool completely.
Make the Cream Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt.
- Gradually whisk in the milk and heavy cream, making sure there are no lumps.
- Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble (about 5–7 minutes).
- In a separate bowl, whisk the egg yolks. Slowly add a small amount of the hot cream mixture into the egg yolks while whisking to temper them.
- Gradually whisk the tempered egg mixture back into the saucepan.
- Continue to cook, stirring constantly, for another 2–3 minutes until the mixture thickens further.
- Remove from heat and stir in the vanilla extract and butter until smooth.
- Fold in the chopped toasted pecans and let the filling cool slightly.
Assemble the Pie:
- Pour the cooled filling into the prepared crust, smoothing the top with a spatula.
- Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
- Refrigerate the pie for at least 4 hours or overnight to allow the filling to set completely.
Add the Toppings:
- Once the pie has chilled, spread a generous layer of whipped cream over the top.
- Decorate with whole toasted pecans arranged around the edges or in the center.
- Slice and serve immediately, or keep refrigerated until ready to serve.

Notes

Toasting the Pecans: Toasting pecans brings out their natural oils and intensifies their flavor. Toast them in a dry skillet over medium heat for about 5 minutes, stirring occasionally, or bake them on a baking sheet at 350°F for about 8 minutes.
Make-Ahead: This pie can be made a day in advance. Store it in the refrigerator, but wait to add the whipped cream and pecans until just before serving to keep the topping fresh.
Variations: Add a twist by incorporating 2 tablespoons of bourbon into the cream filling for a Southern-style pecan pie, or mix in ½ cup of shredded coconut for a tropical variation.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Desserts
Cuisine: American

Nutrition

Calories: 430
Sugar: 27g
Sodium: 210mg
Fat: 29g
Saturated Fat: 14g
Carbohydrates: 38g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg