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Pecan Cream Pie

Pecan Cream Pie

This Pecan Cream Pie brings together the best of Southern dessert traditions in one spectacular dish. The creamy custard and crunchy pecans create a truly irresistible treat.

  • Total Time: 50 minutes
  • Yield: 8 1x

Ingredients

Scale

For the Pie Base:

  • 1 pie crust (store-bought or homemade)
  • 1 cup dark brown sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 3 cups whole milk
  • 4 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

For Garnish:

  • Whole pecans
  • Whipped cream
  • Optional: Caramel drizzle

Instructions

  1. Begin by preparing the pie crust. If using store-bought, follow package instructions for prebaking. For homemade crust, carefully blind bake until golden.
  2. Allow the pie crust to cool completely. This step prevents a soggy bottom and ensures a crisp texture.
  3. In a large saucepan, combine dark brown sugar, cornstarch, and salt. These ingredients will help thicken the custard.
  4. Gradually whisk in the whole milk, ensuring no lumps form. Constant whisking is key to a smooth custard.
  5. Cook the mixture over medium heat, stirring continuously. Watch for the first signs of thickening and bubbling.
  6. In a separate small bowl, carefully whisk the egg yolks. Tempering is crucial to prevent scrambling.
  7. Slowly add a small amount of the hot milk mixture to the egg yolks, whisking constantly. This gradual process raises the egg temperature safely.
  8. Pour the tempered egg mixture back into the saucepan. Continue cooking and stirring for 2-3 minutes until the custard reaches a thick, pudding-like consistency.
  9. Remove from heat and stir in butter, vanilla extract, and chopped pecans. The residual heat will help melt the butter perfectly.
  10. Pour the filling into the cooled pie crust, ensuring an even distribution of pecans.
  • Author: Sarah
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes