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Pecan Cream Pie

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A rich and creamy pecan filling in a buttery graham cracker crust topped with fluffy whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra pecans for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) with the rack centered.
  2. Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a mixing bowl.
  3. Press the crumb mixture firmly into a 9-inch pie dish.
  4. Bake the crust for 8 to 10 minutes until golden, then let it cool completely.
  5. Whisk together 1/2 cup sugar, cornstarch, and salt in a saucepan.
  6. Whisk the heavy cream, milk, and egg yolks in another bowl, then gradually add to the dry mixture.
  7. Cook over medium heat, stirring constantly until thickened, then remove from heat and stir in 1 teaspoon vanilla extract and toasted pecans.
  8. Pour the filling into the cooled crust and let it cool to room temperature.
  9. Refrigerate for at least 4 hours until fully set.
  10. Whip the chilled heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla until soft peaks form.
  11. Spread the whipped cream over the chilled pie and garnish with additional pecans if desired.

Notes

Toast the pecans in a dry skillet for enhanced flavor. Refrigerate covered for up to 3 to 4 days. Freezing is possible without whipped topping.

Nutrition

Keywords: pecan pie, creamy dessert, holiday dessert, nuts, whipped cream

Find it online: https://easydessertideas.com/pecan-cream-pie-2/