Description
Silky Pecan Cream Pie combines a buttery crust, smooth creamy filling, and toasted pecans for an elegant dessert with rich nutty flavor. Perfect for Thanksgiving, Christmas, holidays, or any special gathering.
Ingredients
Scale
- 1 9-inch refrigerated or homemade pie crust
- 1 1/2 cups pecans, chopped
- 1 cup heavy whipping cream, cold
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon all-purpose flour
- 1/4 cup whole milk
- Whipped cream, for serving, optional
- Whole pecans, for garnish, optional
- Caramel sauce, for drizzling, optional
Instructions
- Preheat the oven to 350°F (175°C).
- Place the pie crust into a 9-inch pie dish and gently press it into the bottom and sides. Trim and crimp the edges as desired.
- Lightly toast the chopped pecans in a dry skillet over medium-low heat for 3–5 minutes, stirring frequently. Set aside to cool.
- In a large bowl, whisk together the eggs, granulated sugar, brown sugar, melted butter, vanilla extract, salt, cinnamon, flour, and milk until smooth.
- Fold in about 1 cup of the toasted pecans, reserving the remaining pecans for the topping.
- In a separate chilled bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the pecan mixture until combined, being careful not to overmix.
- Pour the filling into the prepared pie crust and spread it evenly.
- Sprinkle the remaining toasted pecans over the top. Arrange a few whole pecans on top if desired.
- Bake for 35–45 minutes, or until the filling is set around the edges with a slight jiggle in the center.
- Remove the pie from the oven and allow it to cool completely at room temperature.
- Refrigerate for at least 2 hours, preferably overnight, to allow the filling to fully set.
- Slice and serve chilled with whipped cream and a drizzle of caramel sauce, if desired.
Notes
- Toasting the pecans before adding them to the pie brings out their natural nutty flavor.
- Avoid overmixing the whipped cream into the filling to keep the texture light and silky.
- The center should have a slight jiggle when the pie comes out of the oven; it will firm as it cools.
- For a crispier crust, blind-bake the pie crust for about 10 minutes before adding the filling.
- Refrigerate leftovers covered for up to 3 days.
- The pie can be prepared a day ahead, making it ideal for holiday entertaining.
- For a chocolate variation, add a small amount of melted dark chocolate to the filling.
- Serve the pie cold for the best texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 27 g
- Sodium: 300 mg
- Fat: 31 g
- Saturated Fat: 13 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.2 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 100 mg
Keywords: silky pecan cream pie, pecan cream pie, pecan pie recipe, creamy pecan pie, holiday pie, Thanksgiving dessert, Christmas dessert, pecan dessert, easy pecan pie, Southern dessert