Ah, Pecan Cream Pie — a luscious twist on classic pecan pie with a creamy, custardy filling. 🥧 Here’s a recipe that’s rich, nutty, and perfect for holidays or dessert lovers!
Pecan Cream Pie Recipe
Ingredients (for 9-inch pie)
Pie Crust
- 1 pre-made pie crust (or homemade)
Pecan Filling
- 1 cup pecan halves
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
Cream Layer
- 1 cup heavy cream
- 3/4 cup milk
- 3 large egg yolks
- 1/4 cup sugar
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
Instructions
1. Prepare the Pie Crust
- Preheat oven to 350°F (175°C).
- Blind bake the pie crust for 10 minutes to prevent sogginess.
2. Make the Cream Layer
- In a medium saucepan, combine milk, cream, and sugar. Heat gently until warm (don’t boil).
- Whisk egg yolks and flour in a bowl. Slowly pour warm milk mixture into yolks while whisking.
- Return to saucepan and cook on low heat, stirring constantly, until thickened (about 5–7 minutes).
- Stir in vanilla extract and let cool slightly.
3. Make the Pecan Layer
- In a bowl, mix pecans, brown sugar, granulated sugar, melted butter, eggs, vanilla, and salt.
4. Assemble the Pie
- Spread the cream layer evenly over the pre-baked crust.
- Pour the pecan mixture on top.
5. Bake the Pie
- Bake at 350°F (175°C) for 35–40 minutes, until the pecan layer is set and golden.
- Let cool completely at room temperature, then refrigerate for at least 2 hours before serving.
Tips & Variations
- Caramel flavor: Add 1–2 tbsp light corn syrup to the pecan filling.
- Chocolate twist: Spread a thin layer of melted chocolate over the crust before adding the cream.
- Topping: Whipped cream or a drizzle of caramel sauce makes it extra festive.
This Pecan Cream Pie is rich, creamy, and nutty — a guaranteed crowd-pleaser!
If you want, I can also give a shortcut version that uses no separate cream layer, so it’s ready faster but still tastes decadent.
Do you want me to share that version?
