Print

Pecan Cream Pie

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting, crowd-pleasing dessert that merges creamy vanilla custard with toasty pecans in a buttery graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra pecans for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a mixing bowl.
  3. Press the mixture into a 9-inch pie dish to form the crust.
  4. Bake the crust for 8 to 10 minutes until lightly golden and allow it to cool completely.
  5. Whisk together 1/2 cup sugar, cornstarch, and salt in a saucepan.
  6. Whisk heavy cream, whole milk, and egg yolks in another bowl until smooth.
  7. Gradually add the liquid mixture to the dry ingredients while whisking.
  8. Cook over medium heat, stirring continuously, until thickened into a custard.
  9. Remove from heat and stir in 1 teaspoon vanilla extract and toasted pecans.
  10. Pour the filling into the cooled crust and cool to room temperature.
  11. Refrigerate the pie for at least 4 hours to set.
  12. Whip 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
  13. Spread the whipped cream over the chilled pie before serving and garnish with extra pecans if desired.

Notes

Toast pecans gently in a dry skillet over medium heat for 3 to 5 minutes until fragrant.

Nutrition

Find it online: https://easydishestomake.com/pecan-cream-pie-2/