Looking for an easy dessert recipe that will wow your family and friends? This Pecan Cream Pie is creamy, nutty, and delightfully sweet—a perfect addition to your holiday dessert table or weekend treat lineup. With a buttery crust, rich filling, and crunchy pecans on top, this pie is truly unforgettable.
Ingredients
- 1 pre-made or homemade pie crust
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 cup chopped pecans, toasted
- Whipped cream (optional, for serving)
Instructions
Prepare the pie crust:
- Preheat your oven to 350°F (175°C).
- Roll out your pre-made or homemade pie crust and gently fit it into a 9-inch pie pan.
- Trim excess edges and crimp the rim for a decorative look.
- Optional: Blind bake the crust for 10 minutes to prevent a soggy bottom. To do this, line the crust with parchment paper and fill it with pie weights or dried beans.
Mix dry ingredients:
- In a medium-sized bowl, combine 1 cup sugar, 1/4 cup flour, and 1/2 teaspoon salt.
- Whisk well to ensure there are no lumps. This helps the filling thicken properly.
Combine wet ingredients:
- In a separate bowl, beat 3 large eggs lightly.
- Gradually add 1 cup heavy cream and 1 teaspoon vanilla extract, whisking until smooth.
Make the filling:
- Slowly add the dry ingredient mixture to the wet ingredients, stirring continuously to prevent clumps.
- Fold in 1 cup chopped toasted pecans, reserving a few for garnishing the top.
Fill the crust:
- Pour the creamy pecan mixture into the prepared pie crust.
- Sprinkle the reserved pecans evenly on top for a beautiful, crunchy finish.
Bake the pie:
- Place the pie in the oven and bake for 40–45 minutes.
- Check for doneness: the filling should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
- If the crust starts browning too quickly, cover the edges with aluminum foil to prevent burning.
Cool and serve:
- Remove the pie from the oven and allow it to cool completely on a wire rack.
- Chill in the fridge for at least 2 hours for the best texture.
- Serve slices with a dollop of whipped cream, if desired.
