Pecan Cream Pie

A twist on the classic pecan pie, this Pecan Cream Pie features a buttery graham cracker crust, silky cream filling, and toasted pecans for a nutty crunch. A smooth and dreamy dessert for any occasion!

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Ingredients

For the Crust:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

For the Filling:

• 1 cup heavy cream
• 1 cup whole milk
• ½ cup granulated sugar
• ¼ cup cornstarch
• 3 large egg yolks
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup chopped pecans, toasted

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Extra pecans for garnish (optional)

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Instructions

1. Prepare the Crust:

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Crust Ingredients: In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are fully coated.
3. Press and Bake: Press the mixture evenly into the bottom and up the sides of a 9-inch pie dish. Bake for 8–10 minutes until lightly golden. Let cool completely.

2. Make the Filling:

1. Whisk Dry Ingredients: In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream, milk, and egg yolks until smooth.
3. Cook the Filling: Gradually whisk the wet mixture into the saucepan with the dry ingredients. Cook over medium heat, whisking constantly, until the mixture thickens and begins to bubble, about 5–7 minutes.
4. Add Flavor and Pecans: Remove from heat and stir in vanilla extract and toasted pecans.
5. Cool the Filling: Pour the filling into the cooled crust. Smooth the top with a spatula. Let cool to room temperature, then refrigerate for at least 4 hours or until set.

3. Prepare the Topping:

1. Whip Cream: In a bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Top the Pie: Spread the whipped cream evenly over the chilled pie. Garnish with additional pecans if desired.

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Tips and Notes

• Toasting Pecans: Toast pecans in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant. Let cool before adding to the filling.
• Storage: Store the pie in the refrigerator for up to 3 days.
• Freezing: The crust can be prepared and frozen for up to 3 months. Thaw before adding the filling.

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Nutrition (Per Serving, Serves 8):

• Calories: 380
• Carbohydrates: 31g
• Protein: 4g
• Fat: 28g
• Saturated Fat: 15g
• Sugar: 22g
• Sodium: 210mg