Pecan Cream Pie Recipe (Rich & Creamy Dessert)
This pecan cream pie is a decadent dessert featuring a smooth, creamy filling topped with crunchy, toasted pecans in a buttery crust. It combines the rich flavors of classic pecan pie with a lighter, creamier texture for the perfect balance of indulgence. Ideal for holidays, special occasions, or anytime you crave a nutty, sweet treat!
Equipment
- Mixing bowls
- Whisk
- Saucepan
- Baking sheet (for toasting pecans)
- Pie dish
- Oven
Ingredients
- 1 pie crust (homemade or store-bought)
- 1 ½ cups pecans, toasted
- 1 cup heavy cream
- ½ cup sugar
- 3 egg yolks
- 1 tsp vanilla extract
- Pinch of salt
- Optional garnish: whipped cream or caramel drizzle
Instructions
- Prepare Crust: Blind bake crust at 350°F (175°C) until lightly golden. Cool.
- Toast Pecans: Spread pecans on baking sheet. Toast for 8–10 minutes until fragrant.
- Make Cream Filling: In saucepan, whisk cream, sugar, and egg yolks. Cook gently until thickened. Stir in vanilla and salt.
- Assemble Pie: Pour cream filling into cooled crust. Scatter toasted pecans evenly on top.
- Bake: Return pie to oven for 25–30 minutes until filling is set.
- Cool & Garnish: Cool completely. Chill for 2–3 hours. Garnish with whipped cream or caramel drizzle before serving.
- Expert Tip: Chill pie before slicing for clean cuts and a firm texture.
Notes
- Toasting pecans enhances flavor and adds crunch.
- Blind baking crust prevents sogginess.
- For lighter versions, use low-fat cream or reduce sugar.
- Whole pecans on top make for a beautiful presentation.
- Best enjoyed chilled; refrigerate leftovers for up to 3 days.