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Pecan Cream Pie

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This Pecan Cream Pie features a buttery graham cracker crust filled with a silky pecan custard and topped with whipped cream, perfect for holiday dinners or gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs, finely crushed
  • 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). Prepare a 9-inch pie dish.
  2. Combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter in a bowl. Mix until evenly moistened, then press into the bottom and sides of the pie dish.
  3. Bake the crust for 8 to 10 minutes until light golden. Let it cool completely.
  4. Whisk together 1/2 cup granulated sugar, cornstarch, and salt in a medium saucepan.
  5. In another bowl, whisk the heavy cream, whole milk, and egg yolks until smooth. Gradually pour into the saucepan while whisking.
  6. Cook over medium heat, stirring constantly, until thickened and pudding-like.
  7. Remove from heat and stir in vanilla extract and toasted pecans.
  8. Pour the filling into the cooled crust and refrigerate for at least 4 hours to set.
  9. Whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
  10. Spread the whipped cream over the pie and garnish with pecans if desired.

Notes

Toast pecans in a dry skillet for 4 to 6 minutes until fragrant. Store in the refrigerator for up to 3 days without the whipped topping.

Nutrition

Keywords: pecan pie, dessert, southern dessert, creamy pie

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