Pecan Cream Pie Recipe
Pecan Cream Pie Recipe
Table of Contents
Pecan Cream Pie Recipe
Indulge in the creamy, nutty delight of a homemade pecan cream pie. This decadent dessert combines a luscious custard filling with the rich crunch of toasted pecans, all nestled in a buttery pie crust. Perfect for holidays or any special occasion, this pecan cream pie recipe will become a family favorite.
Description
If you love the rich, nutty flavor of pecans and the silky texture of cream pies, this pecan cream pie recipe is a must try. Pecan cream pie is a delightful twist on traditional pecan pie, featuring a creamy custard filling that complements the toasted pecans’ natural sweetness. This dessert is a showstopper, whether you’re hosting a holiday gathering or simply craving something sweet.
With detailed instructions, tips for success, and an irresistible flavor profile, this pecan cream pie recipe is destined to be a hit. Let’s dive into creating this culinary masterpiece.
Ingredients
For the Pie Crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, chilled and cubed
- 3-4 tablespoons ice water
For the Filling:
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
For the Topping:
- 1 1/2 cups pecan halves, toasted
- 1/4 cup caramel sauce (optional)
- Whipped cream (optional)
Instructions
1.Prepare the Pie Crust: In a large bowl, mix the flour and salt. Add the cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
2.Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp as desired. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for an additional 5 minutes. Set aside to cool.
3.Make the Custard Filling: In a medium saucepan, combine the granulated sugar, brown sugar, and cornstarch. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to temper the eggs, then return the mixture to the saucepan. Cook for an additional 2 minutes, stirring constantly, until the custard is thick and smooth. Remove from heat and stir in the vanilla extract and salt. Let the custard cool slightly, then pour it into the prepared pie crust.
4.Assemble the Pie: Arrange the toasted pecan halves on top of the custard filling. Drizzle with caramel sauce, if desired. Refrigerate the pie for at least 2 hours to set.
5.Serve: Slice the pie and serve with whipped cream, if desired. Enjoy the creamy, nutty delight of your homemade pecan cream pie.
Notes
- Toasting Pecans: Spread the pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Watch closely to avoid burning.
- Storage: Store the pie in the refrigerator for up to 3 days.
- Make Ahead: The pie crust and custard filling can be prepared a day in advance for easy assembly.
Pecan Cream Pie Recipe
Ingredients
- For the Pie Crust:
- 1 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 1/2 cup unsalted butter chilled and cubed
- 3-4 tablespoons ice water
- For the Filling:
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons cornstarch
- 2 cups whole milk
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- For the Topping:
- 1 1/2 cups pecan halves toasted
- 1/4 cup caramel sauce optional
- Whipped cream optional
Instructions
- 1.Prepare the Pie Crust: In a large bowl, mix the flour and salt. Add the cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- 2.Blind Bake the Crust: Preheat your oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the dough to the dish, trim the edges, and crimp as desired. Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, remove the weights, and bake for an additional 5 minutes. Set aside to cool.
- 3.Make the Custard Filling: In a medium saucepan, combine the granulated sugar, brown sugar, and cornstarch. Gradually whisk in the milk until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and begins to boil. In a small bowl, whisk the egg yolks. Slowly add a small amount of the hot milk mixture to temper the eggs, then return the mixture to the saucepan. Cook for an additional 2 minutes, stirring constantly, until the custard is thick and smooth. Remove from heat and stir in the vanilla extract and salt. Let the custard cool slightly, then pour it into the prepared pie crust.
- 4.Assemble the Pie: Arrange the toasted pecan halves on top of the custard filling. Drizzle with caramel sauce, if desired. Refrigerate the pie for at least 2 hours to set.
- 5.Serve: Slice the pie and serve with whipped cream, if desired. Enjoy the creamy, nutty delight of your homemade pecan cream pie.
Notes
- Toasting Pecans: Spread the pecans on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Watch closely to avoid burning.
- Storage: Store the pie in the refrigerator for up to 3 days.
- Make Ahead: The pie crust and custard filling can be prepared a day in advance for easy assembly.
