Here’s a delicious Pecan Cream Pie recipe that combines the richness of a traditional pecan pie with a smooth, creamy filling. The blend of crunchy pecans with the velvety cream filling makes for an irresistible dessert that’s perfect for any occasion.
Ingredients:
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cut into small cubes
- 3-4 tablespoons ice water
For the filling:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 4 egg yolks, lightly beaten
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
For the topping:
- 1 1/2 cups chopped pecans
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Make the crust:
- In a food processor, pulse the flour and salt together. Add the butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, and pulse until the dough begins to come together.
- Turn the dough out onto a lightly floured surface, form it into a disk, and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C). Roll out the dough to fit a 9-inch pie dish, trim the edges, and crimp them. Prick the bottom with a fork and blind bake the crust for about 15-20 minutes or until golden. Set aside to cool.
- Prepare the filling:
- In a saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk and cream. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
- Slowly whisk about 1/2 cup of the hot mixture into the egg yolks to temper them, then return the yolk mixture to the saucepan. Cook for an additional 2 minutes, stirring constantly.
- Remove from heat, stir in butter and vanilla extract, and pour the filling into the cooled pie crust. Refrigerate for at least 4 hours or until set.
- Make the topping:
- Toast the chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant. Set aside to cool.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the set filling, then sprinkle the toasted pecans on top.
- Serve and enjoy!
- Slice and serve chilled for a creamy, crunchy, and decadent dessert experience!
