Pecan Cream Pie combines a rich and creamy filling with the crunchy texture of pecans for a truly delightful dessert. The pie features a smooth custard-like filling, a buttery pie crust, and a light whipped cream topping. Here’s a step-by-step guide to making this delicious pie from scratch.
Ingredients:
For the Crust:
- 1 store-bought or homemade pie crust (9-inch): Choose your favorite, pre-baked or homemade.
For the Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 cups whole milk
- 3 large egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup whole pecans (for topping)
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions:
1. Prepare the Pie Crust:
- Preheat Oven:
- If you are using a store-bought crust, follow the package instructions for pre-baking (typically 350°F or 175°C for about 10-12 minutes). If you’re making a homemade crust, roll it out and fit it into a 9-inch pie dish, then pre-bake according to your recipe’s instructions.
- Cool:
- Allow the pre-baked crust to cool completely before adding the filling.
2. Make the Pecan Pie Filling:
- Combine Dry Ingredients:
- In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
- Add Milk:
- Gradually whisk in the whole milk, making sure there are no lumps.
- Cook the Mixture:
- Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it begins to thicken and comes to a boil. This should take about 5-7 minutes.
- Temper the Egg Yolks:
- In a small bowl, lightly beat the egg yolks. Gradually add a small amount of the hot milk mixture into the yolks, whisking constantly to temper them. This prevents the eggs from curdling when added to the hot mixture.
- Combine and Cook:
- Slowly pour the tempered egg yolks back into the saucepan with the remaining milk mixture, continuing to stir. Cook for an additional 2-3 minutes until the filling is thick and creamy.
- Finish the Filling:
- Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is melted and the mixture is smooth.
- Add Pecans:
- Gently fold in the chopped pecans.
- Fill the Pie Crust:
- Pour the filling into the cooled pie crust and smooth the top with a spatula.
- Chill:
- Cover the pie with plastic wrap and refrigerate for at least 4 hours, or until the filling is fully set.
3. Prepare the Whipped Cream:
- Whip the Cream:
- In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat the mixture on high speed until soft peaks form.
- Top the Pie:
- Once the pie filling has set, spread or pipe the whipped cream evenly over the top.
- Garnish:
- Sprinkle the whole pecans on top of the whipped cream for decoration.
4. Serve and Enjoy:
- Slice and Serve:
- Slice the pie and serve chilled.
- Storage:
- Store any leftovers in the refrigerator. The pie can be kept for up to 3-4 days.
Tips for the Perfect Pecan Cream Pie:
- Make Ahead: This pie is great for making ahead of time, as it needs several hours to chill and set properly.
- Customization: For extra flavor, you can add a pinch of cinnamon or nutmeg to the filling mixture.
- Serving Suggestions: Serve with additional whipped cream or a drizzle of caramel sauce for an extra touch of sweetness.
Pecan Cream Pie is a delectable dessert that combines a creamy custard filling with the rich, nutty flavor of pecans. The buttery pie crust and fluffy whipped cream topping make it a perfect treat for any occasion. Whether you’re hosting a holiday gathering or simply indulging in a sweet treat, this pie is sure to be a crowd-pleaser. Enjoy the layers of flavor and texture in every bite!
