1. Make the Crust
Mix flour + salt, cut in cold butter until crumbly, then add ice water 1 tbsp at a time until dough forms. Chill 30 mins.
Roll out, fit into a 9-inch pie dish, and blind-bake at 375°F (190°C) for 15 mins with pie weights. Cool.
2. Prepare the Filling
Whisk egg yolks in a bowl. Set aside.
In a saucepan, mix sugar + cornstarch, then gradually whisk in milk.
Cook over medium heat, stirring constantly, until thickened (~8 mins).
Temper the egg yolks by slowly adding 1 cup of the hot mixture to them, then return everything to the pan. Cook 2 more mins.
Off heat, stir in butter, vanilla, and bourbon.
3. Assemble & Chill
Pour filling into the cooled crust. Smooth the top.
Press plastic wrap directly on the surface (prevents skin) and chill 4+ hours (overnight is best).
4. Add the Pecan Glaze
Before serving, drizzle caramel over the pie, then press toasted pecans into the top. Sprinkle with sea salt.
Pro Tips for Pie Perfection 🔥
✔ Toast pecans for deeper flavor (350°F for 5-7 mins).
✔ Use room-temp yolks to prevent curdling.
✔ No bourbon? Substitute 1 tsp rum extract or skip it.
✔ Storage: Keeps in the fridge for 3 days (if it lasts!).
Serving Suggestions 🍽️
✨ With whipped cream – Classic pairing.
✨ Drizzled with extra caramel – Because more is more.
✨ Pair with coffee or dessert wine – The ultimate finish.
Final Verdict: Worth Every Calorie!
This Pecan Cream Pie is luxuriously creamy, nutty, and just sweet enough—my absolute favorite dessert for holidays, birthdays, or "just because" days.
Bake it this weekend and savor every bite! 😍