Description
This classic Pecan Cream Pie features a rich, creamy filling studded with chopped pecans nestled in a crisp, pre-baked pie crust. The luscious custard is cooked on the stovetop to perfection, then chilled until set before being topped with fluffy whipped cream and extra pecans for a delightful texture and flavor contrast. Ideal for holiday gatherings or any special occasion, this no-bake pie offers a decadent Southern-inspired dessert that’s easy to prepare in advance.
Ingredients
Scale
Pie Crust
- 1 (9-inch) prepared graham cracker or traditional pie crust
Filling
- 1 cup chopped pecans
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons cornstarch
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 large egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Topping
- 1 1/2 cups whipped topping or sweetened whipped cream
- Extra chopped pecans for garnish (optional)
Instructions
- Pre-bake crust: Preheat your oven and bake the pie crust according to package instructions or your favorite recipe. Once baked, remove from the oven and allow it to cool completely on a wire rack to ensure a crisp base for the filling.
- Prepare filling base: In a medium saucepan, whisk together the brown sugar, granulated sugar, salt, and cornstarch until fully combined. Gradually whisk in the whole milk and heavy cream to create a smooth mixture without lumps.
- Cook custard: Place the saucepan over medium heat and cook the mixture, whisking constantly, until it starts to thicken and bubble, which usually takes about 5 to 7 minutes. This careful stirring prevents lumps and ensures a smooth custard.
- Temper egg yolks: In a separate bowl, lightly beat the egg yolks. Gradually pour about half a cup of the hot milk mixture into the yolks while whisking continuously to temper them and avoid scrambling.
- Combine egg yolks and custard: Return the tempered yolk mixture to the saucepan and continue cooking over medium heat for another 2 to 3 minutes. Stir constantly until the custard becomes thick and creamy.
- Finish filling: Remove the saucepan from heat and immediately stir in the butter, vanilla extract, and chopped pecans, incorporating all ingredients evenly. Allow the filling to cool slightly so it can set properly.
- Assemble and chill: Pour the filling into the cooled pie crust, smoothing the top with a spatula. Cover the surface with plastic wrap pressed directly onto the custard to prevent a skin from forming. Refrigerate the pie for at least 4 hours or until fully set.
- Serve: Just before serving, spread the whipped topping or sweetened whipped cream evenly over the chilled pie. Garnish with additional chopped pecans for a beautiful presentation and extra crunch if desired.
Notes
- For enhanced texture and flavor, toast the pecans lightly in a dry skillet over medium heat before mixing them into the filling.
- This pie tastes best when made a day ahead, allowing flavors to meld and the filling to fully set.
- Cover the pie surface directly with plastic wrap to avoid a skin forming on the custard.
