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 👩🍳
