Is it Thanksgiving and my Grandma Betty is eating her famous Pecan Pie? Why do everyone’s eyes light up?Pecan Cream Pie: What are someIs it like pecan pie’s cooler, smoother, and dare I say, even MORE delicious cousin? It has that nutty, caramel-y pecan flavor we all crave, but with a silky, dreamy cream filling that gives it that creamy texture. Is there a thing that melts in your mouth? What is the best part of a dessert table? Is it easier to make than you think?
What is pecan cream pie?
Think of a classic Pecan Pie, but instead of that dense, sometimes overly sweet filling, you have a light and airy custard infused with pecan flavor and studded with toasted pecans. It’s essentially a pecan pie deconstructed and rebuilt to be even more decadent. The creamy texture perfectly complements the crunchy pecans, creating a symphony of flavors and textures. And honestly, it’s so much lighter than traditional pecan pie, which means you can definitely have a second slice. I promise I won’t tell.
Why you’ll love this recipe?
What do I love about this book?Pecan Cream Pie: What are someHow elegant it is. It tastes like you spent hours slaving away in the kitchen, but trust me, it’s surprisingly simple.
• Flavor:The buttery, nutty flavor of the toasted pecans combined with the sweet, vanilla-infused cream is a must try. Is it like a warm hug in dessert form? I even added a touch of bourbon to the filling – total game changer!
• Simplicity:Is this recipe foolproof? If you can whisk together all the ingredients, you could make a pie. What are some of the best desserts to bake without the stress?
• Cost-All the ingredients are pretty standard pantry staples. You probably already have most of them on hand, which makes it a budget-friendly option for holiday. When you are craving a sweet treat, you can’t help but smile.
• Versatility:Can you serve this pie chilled, at room temperature, or even slightly warm? Is this a good dessert to serve alone? Vanilla ice cream. I sometimes crumble a few gingersnap cookies on top for extra texture and flavor!Pecan Cream Pie: What are someWhat is more versatile than a traditional Pecan Pie?
How do you make pecan cream pie?
Quick Overview
Making this Pecan Cream Pie: What are someis all about building flavor and texture in layers. How do we toast pecans to bring out their nutty goodness? What’s that pecan essence? We bake it all to golden perfection and let it chill until it’s firm and dreamy. Is it easier than dealing with finicky pastry crusts?
Ingredients
For the Crust:
• 1 ½ cups graham cracker crumbs: I like to use honey graham crackers for a little extra sweetness.
• 5 tablespoons unsalted butter, melted: Make sure it’s cooled slightly so it doesn’t melt the graham cracker crumbs.
• 14 cup sugar: Just a touch to bind everything together.
For the Filling:
• 1 cup heavy cream: This is what gives the pie its signature creaminess. Don’t skimp!
• 12 cup milk: Whole milk works best, but you can use 2% in pinch.
• 12 cup granulated sugar: Adjust to your taste, but this is the perfect amount for me.
• 14 cup cornstarch: This is the secret to a perfect filling.
• 4 large egg yolks: Save the whites for an omelet or meringue!
• 1 teaspoon vanilla extract: Adds a warm, comforting flavor.
• 12 cup chopped pecans, toasted: Toasting is key for bringing out the flavor!
What are the Step-
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). While the oven is heating up, grease a 9-inch pie plate with cooking spray or butter. How do you remove pie crust? I always use a glass pie plate so I can keep an eye on the bottom crust as it bakes.
Step 2: Make the Crust
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Set aside. Mix well until the crumbs are evenly moistened. How do I press the mixture into the bottom and up the sides of the prepared pie plate? I like to use the bottom of a measuring cup to get an even crust.
Step 3: Bake the Crust
Bake the crust in the preheated oven for 8-10 minutes, or until it’s lightly golden brown. This step is important because it sets the crust and prevents it from becoming soggy. Let the crust cool completely before adding the filling.
Step 4: Make the Filling
In a medium saucepan, whisk together the heavy cream, milk, sugar, and cornstarch until smooth. Set aside. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens. What is the best way to do this? Make sure to stir constantly to prevent cornstarch from clumping.
Step 5: Temper the Egg Yolks
In a small bowl, whisk the egg yolks. Gradually whisk about ¼ cup of the hot cream mixture into the egg yolks to temper them. This prevents the eggs from scrambling when you add them to the hot mixture. Pour the tempered egg yolks into the saucepan and cook for 1 minute more, stirring constantly, until the filling is thick and glossy.
Step 6: Add Vanilla & Pecans
Remove the saucepan from the heat and stir in the vanilla extract and toasted pecans. Pour the filling into the cooled crust, spreading it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
Step 7: Chill
Is it safe to bake a pie for 4 hours? This is the hardest part, but it’s worth the wait!
Step 8: Slice & Serve
Before serving, remove the plastic wrap and garnish the pie with a sprinkle of extra toasted pecans. Slice and serve chilled. I love to serve it with whipped cream or a scoop of vanilla Ice Cream. What are some good side dishes to serve with caramel sauce?
What should I serve it with?
This Pecan Cream Pie: What are someIsn’t it amazing on its own, but it’s even better paired with the right accompaniments? What are some of my favorite serving suggestions?
For Breakfast: Okay, I know it’s a dessert, but hear me out! A small slice of this pie with a strong cup of coffee is the perfect way to start a special occasion morning. Think Thanksgiving or Christmas. I like to add a dusting of cinnamon on top for a warm, cozy touch.
For Brunch: Elevate your brunch spread by serving this pie alongside fresh fruit, yogurt parfaits, and mimosas. It’s a guaranteed crowd-pleaser. I often make mini versions in ramekins for a more elegant presentation.
As Dessert: This is the obvious one! Serve it after a hearty meal with a glass of dessert wine or a mug of hot chocolate. It’s the perfect way to end a cozy evening. I love to add a scoop of vanilla bean ice cream for extra indulgence.
For Cozy Snacks: Sometimes, you just need a little something sweet to get you through the afternoon. A slice of this pie is the perfect pick-me-up. I like to pair it with a cup of tea and a good book. My kids love it with a glass of cold milk.
Top Tips for Perfecting Your Pecan Cream Pie
After making this Pecan Cream Pie countless times, I’ve learned a few tricks that will help you achieve pie perfection. Here are my top tips:
Graham Cracker Crust: Make sure to finely crush the graham crackers for a smooth and even crust. If you don’t have a food processor, you can put them in a zip-top bag and crush them with a rolling pin. Also, don’t skip the baking step! It’s essential for a crispy crust.
Toasting the Pecans: Toasting the pecans is crucial for bringing out their nutty flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until they’re fragrant and lightly golden brown. Watch them carefully, as they can burn easily.
Tempering the Egg Yolks: This step is important for preventing the eggs from scrambling. Gradually whisk a small amount of the hot cream mixture into the egg yolks to slowly raise their temperature before adding them to the saucepan.
Cornstarch: Make sure to whisk the cornstarch with the sugar before adding the cream and milk. This will prevent it from clumping and ensure a smooth filling.
Chilling Time: Be patient and allow the pie to chill completely before serving. This will give the filling time to set and develop its flavor. I know it’s tempting to dig in early, but trust me, it’s worth the wait!
Ingredient Swaps: If you’re feeling adventurous, you can experiment with different flavors. Try adding a tablespoon of bourbon or rum to the filling for a boozy kick. You can also substitute the vanilla extract with almond extract or maple syrup for a different flavor profile. Once I made a chocolate version with a layer of ganache – amazing!
Storing and Reheating Tips
This Pecan Cream Pie is best enjoyed within a few days of making it, but here are some tips for storing and reheating it:
Room Temperature: You can store the pie at room temperature for up to 2 hours, but it’s best to refrigerate it if you’re not serving it right away.
Refrigerator Storage: Cover the pie tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. The filling may soften slightly over time, but it will still taste delicious.
Freezer Instructions: You can freeze the pie for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving. The texture of the filling may change slightly after freezing, but it will still be enjoyable.
Glaze Timing Advice: I don’t recommend adding a glaze if you plan to freeze the pie, as it may become sticky or runny when thawed. If you want to add a glaze, do it after the pie has been thawed and before serving.
Frequently Asked Questions
Final Thoughts
This Pecan Cream Pie is more than just a dessert; it’s a celebration of flavor and texture. It’s the kind of pie that brings people together and creates lasting memories. I hope you’ll give it a try and experience the magic for yourself. If you love this recipe, be sure to check out my other Pie Recipes for more sweet inspiration! Happy baking, and I can’t wait to hear how yours turns out!
Pecan Cream Pie
Ingredients
Main Ingredients
- 1.5 cups pecans chopped
- 1 cup heavy cream
- 0.5 cup sugar
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C).
- In a bowl, combine chopped pecans, heavy cream, sugar, and vanilla extract.
- Pour the mixture into the pie crust and bake for 45 minutes.
