🍯 Pecan Cream Pie
Serves 8 | Prep: 20 min | Bake: 45–50 min | Chill: 3+ hrs | Total: ~5 hrs (mostly hands-off)
🛒 Ingredients
For the Crust:
1 ¼ cups (160g) all-purpose flour
½ tsp salt
1 tbsp granulated sugar
½ cup (1 stick / 113g) cold unsalted butter, cubed
3–4 tbsp ice water
🥧 Pro Tip: Use a store-bought crust if short on time — but homemade makes it special!
For the Cream Filling:
¾ cup (150g) granulated sugar
¼ cup (30g) cornstarch (for perfect set without eggs dominating)
¼ tsp salt
2 cups (480ml) whole milk
½ cup (120ml) heavy cream
3 large egg yolks
2 tbsp unsalted butter
1 ½ tsp pure vanilla extract
Optional: 1 tbsp bourbon or rum (adds warmth and depth)
For the Pecan Layer:
1 cup (100g) chopped pecans, lightly toasted
Optional: 1 tbsp brown sugar + ½ tsp cinnamon (for extra flavor)
For Garnish (Optional):
Whipped cream
Extra toasted pecans
Drizzle of caramel sauce
👩🍳 Step-by-Step Instructions
1️⃣ Make the Pie Crust
In a bowl, mix flour, salt, and sugar.
Cut in cold butter until crumbly.
Add ice water, 1 tbsp at a time, until dough comes together.
Form into a disk, wrap, and chill 30 mins.
Roll out and fit into a 9-inch pie dish. Crimp edges.
Blind bake: Line with parchment, fill with pie weights, bake at 375°F (190°C) for 15 mins. Remove weights, bake 5–7 mins more until golden. Cool.
🔥 No shrinkage tip: Chill dough before baking!
2️⃣ Toast the Pecans
Spread chopped pecans on a dry skillet over medium heat.
Stir 3–5 mins until fragrant and slightly darker.
Set aside to cool.
3️⃣ Make the Custard Filling
In a saucepan, whisk together sugar, cornstarch, and salt.
Gradually whisk in milk and cream.
Cook over medium heat, stirring constantly, until thickened (~8–10 mins).
Temper: Slowly pour ½ cup hot mixture into egg yolks, whisking fast.
Pour yolk mixture back into pan; cook 1–2 mins more.
Remove from heat; stir in butter, vanilla, and bourbon (if using).
4️⃣ Assemble the Pie
Sprinkle toasted pecans evenly over the cooled crust.
Pour warm custard over the nuts.
Smooth the top.
5️⃣ Chill Until Set
Refrigerate at least 3 hours, preferably overnight.
The custard will firm up beautifully.
6️⃣ Serve & Garnish
Slice with a sharp knife dipped in hot water.
Top with whipped cream, extra pecans, or a drizzle of caramel.
🍽️ Serving Idea: Pair with coffee, tea, or a glass of cold milk.
🌰 Variations & Pro Hacks
🍫 Chocolate Lover’s Dream: Add a thin layer of melted chocolate to the crust before adding pecans
🌱 Dairy-Free? Use coconut milk + cashew cream; swap butter for coconut oil
🧊 Make-Ahead Magic: Assemble 1–2 days ahead — stays perfect in the fridge
❄️ Freeze It! Freeze uncut pie up to 2 months — thaw overnight, garnish before serving
🍯 Maple Version: Replace sugar with pure maple syrup for earthy sweetness
🧠 Why This Tastes So Luxurious
Cornstarch + egg yolks = ultra-smooth custard (no lumps!)
Toasting pecans deepens flavor 10x
Bourbon or vanilla enhances warmth without overpowering
Layering nuts first keeps them suspended and crunchy-tender
It’s not magic — it’s smart baking. ✨
❤️ Final Thought: Sometimes, the Best Things Are Meant to Be Shared
This Pecan Cream Pie isn’t about flash or fuss.
It’s about savoring slow moments — the clink of forks, the sigh after the first bite, the way someone says, “Can I have another slice?” before the platter is empty.
So tie on your apron, toast those pecans, and let your kitchen fill with the scent of vanilla, butter, and home-baked joy.
Because some recipes aren’t just food.
They’re love, poured into a pie shell, and served with grace. 💛