Pecan Cream Pie

A silky cream filling meets a buttery graham cracker crust and toasted pecans in this delightful Pecan Cream Pie. Perfect for any dessert table!

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 1 cup heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 3 large egg yolks
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup chopped pecans, toasted

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Extra pecans for garnish (optional)

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Instructions

1. Prepare the Crust:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Ingredients: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until fully combined.
3. Form Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
4. Bake the Crust: Bake for 8–10 minutes or until lightly golden. Remove from oven and let cool completely.

2. Make the Filling:

1. Whisk Dry Ingredients: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, milk, and egg yolks until smooth.
3. Cook the Filling: Gradually whisk the wet mixture into the saucepan with the dry ingredients. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5–7 minutes.
4. Add Flavor and Pecans: Remove from heat and stir in vanilla extract and toasted pecans.
5. Cool the Filling: Pour the filling into the cooled crust. Smooth the top with a spatula. Let cool to room temperature, then refrigerate for at least 4 hours or until fully set.

3. Prepare the Topping:

1. Whip Cream: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Decorate the Pie: Spread or pipe the whipped cream over the chilled pie. Garnish with extra toasted pecans if desired.

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Tips and Notes

• Toasting Pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant.
• Storage: Store pie in an airtight container in the refrigerator for up to 3 days.
• Freezing: Freeze the prepared crust and filling separately for up to 2 months. Thaw overnight in the refrigerator before assembling.

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Nutrition (Per Serving, Serves 8):

• Calories: 400
• Carbohydrates: 30g
• Protein: 4g
• Fat: 30g
• Sugar: 20g
• Sodium: 150mg