Southern Pecan Cream Pie: My All-Time Favorite Dessert! 🥧✨


 

If you love rich, creamy fillings and buttery pecan crunch, this Pecan Cream Pie is pure heaven! A velvety custard filling spiked with vanilla and bourbon (optional) sits in a flaky homemade crust, topped with a glaze of caramelized pecans. It’s decadent, nostalgic, and always the star of the dessert table—just like Grandma used to make!

Why This Is My #1 Pie ❤️

✅ Silky-smooth filling – Not too sweet, perfectly balanced.
✅ Toasted pecan crunch – Every bite has texture.
✅ Make-ahead magic – Even better the next day.
✅ Bourbon-kissed (optional) – Adds a warm, grown-up depth.


Ingredients You’ll Need 🛒

For the Crust:

  • 1 ¼ cups (150g) all-purpose flour

  • ½ tsp salt

  • ½ cup (115g) cold unsalted butter, cubed

  • 3-4 tbsp ice water

(Shortcut: Use a pre-made pie crust!)

For the Cream Filling:

  • 3 large egg yolks

  • ¾ cup (150g) granulated sugar

  • ¼ cup (30g) cornstarch

  • 2 cups (480ml) whole milk

  • 2 tbsp unsalted butter

  • 1 tsp vanilla extract

  • 1 tbsp bourbon (optional but heavenly!)

For the Pecan Topping:

  • 1 cup (100g) pecans, toasted & roughly chopped

  • ¼ cup (60ml) caramel sauce or honey (for glaze)

  • Flaky sea salt (optional, for contrast)



Step-by-Step Instructions 👩‍🍳