Imagine a dessert so rich, creamy, and indulgent that one bite simply isn’t enough. That’s exactly what you’ll experience with this Pecan Cream Pie—a luscious twist on the classic pecan pie that blends the nutty crunch of pecans with a velvety cream filling. Whether it’s for a holiday gathering or a simple treat, this pie is destined to become a crowd favorite. Let’s dive into the recipe and discover what makes it so irresistible.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs (or use a pre-made pie crust)
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
For the Filling:
1/2 cup packed brown sugar
1/4 cup cornstarch
2 cups whole milk
3 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 cup chopped pecans
For the Whipped Topping:
1 1/2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
For Garnish:
1/2 cup whole pecans
Caramel sauce drizzle (optional)
Instructions
1. Make the Crust
Preheat your oven to 350°F (175°C).
In a bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom and sides of a 9-inch pie dish.
Bake for 10 minutes, then let it cool completely.
2. Prepare the Cream Filling
In a medium saucepan, whisk together the brown sugar and cornstarch.
Gradually add the milk, whisking until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble.
In a small bowl, lightly beat the egg yolks. Slowly add a ladleful of the hot mixture to the yolks while whisking (to temper the eggs).
Pour the tempered egg mixture back into the saucepan, cooking for another 2–3 minutes while stirring continuously.
Remove from heat and stir in the butter and vanilla extract.
Fold in the chopped pecans and allow the filling to cool slightly before pouring it into the prepared crust.
3. Make the Whipped Topping
Using a mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form.
Spread the whipped cream evenly over the cooled pie filling.
4. Garnish and Chill
Arrange whole pecans on top of the whipped cream for a decorative touch.
Drizzle with caramel sauce for added decadence, if desired.
Refrigerate the pie for at least 3–4 hours, or until fully set.
Why This Pecan Cream Pie is Irresistible
Rich Layers of Flavor: The buttery graham cracker crust, creamy filling, and nutty pecans create a symphony of textures and tastes.
Perfect Sweetness: The combination of brown sugar, pecans, and cream strikes a perfect balance—not overly sweet, but undeniably indulgent.
Versatile Elegance: Whether it’s a holiday dinner or a casual family dessert, this pie fits any occasion and leaves everyone asking for seconds.
No-Fuss Prep: With straightforward steps and a no-bake filling, it’s a dessert that looks impressive but is easy to make.
Pro Tips for Success
Chill the Pie Thoroughly: This allows the filling to set and ensures clean slices when serving.
Toast the Pecans: Lightly toast the pecans before adding them to enhance their nutty flavor.
Make Ahead: This pie tastes even better the next day, making it a great option for preparing ahead of time.
Conclusion
This Pecan Cream Pie is a decadent dessert you’ll want to make over and over again. The combination of creamy filling, nutty pecans, and whipped topping is simply irresistible. One bite turns into two, then three—and before you know it, the plate is clean. So, go ahead and treat yourself to this heavenly dessert. You deserve it! 🥧✨