Pecan Cream Pie
Yields: 8–10 slices
Prep: 20 min
Bake (crust): 10–12 min
Chill: 4+ hours (best overnight)
Ingredients
Crust
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1¼ cups (150 g) all-purpose flour
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½ tsp salt
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½ cup (113 g) cold unsalted butter, cubed
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3–4 tbsp ice water
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*Or use a 9-inch pre-made pie crust*
Pecan Cream Filling
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¾ cup (150 g) brown sugar, packed
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¼ cup (30 g) cornstarch
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½ tsp salt
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2½ cups (600 ml) whole milk
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3 large egg yolks (save whites for another use)
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2 tbsp unsalted butter
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1 tsp vanilla extract
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½ tsp maple extract (optional, but wonderful)
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¾ cup (85 g) toasted pecans, finely chopped (plus extra for topping)
Topping
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1 cup (240 ml) heavy whipping cream
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2 tbsp powdered sugar
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½ tsp vanilla extract
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¼ cup toasted pecan halves or chopped pecans
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Caramel drizzle (optional)
Method
1. Make or Prep Crust
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From scratch: Mix flour + salt. Cut in cold butter until pea-sized crumbs. Add ice water 1 tbsp at a time until dough comes together. Form disc, chill 30 min. Roll out to 12-inch circle, fit into 9-inch pie dish. Trim and crimp edges.
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Pre-made: Follow package instructions.
2. Blind Bake Crust
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Preheat oven to 190°C (375°F).
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Line crust with parchment paper, fill with pie weights or dried beans.
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Bake 10 minutes. Remove weights and parchment. Bake another 5–7 minutes until lightly golden. Cool completely.
3. Toast Pecans
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Spread pecans on baking sheet. Bake at 175°C (350°F) for 5–7 minutes until fragrant. Cool, then finely chop ¾ cup. (Save whole/halved ones for topping.)
4. Make Pecan Cream Filling
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In a medium saucepan (off heat), whisk together brown sugar, cornstarch, and salt.
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In a separate bowl, whisk milk + egg yolks until smooth.
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Slowly whisk milk mixture into dry ingredients until smooth.
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Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil (about 5–7 minutes). Once it bubbles, cook 1 more minute.
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Remove from heat. Whisk in butter, vanilla, maple extract (if using), and ¾ cup finely chopped toasted pecans.
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Pour through a fine-mesh strainer into a bowl (to remove any lumps). Even better — press mixture through strainer to ensure silky texture.
5. Assemble
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Pour warm filling into cooled pie crust.
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Press plastic wrap directly onto surface of filling (to prevent skin from forming).
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Refrigerate 4 hours minimum (overnight is best).
6. Whipped Cream Topping
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In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Spread or pipe over chilled pie.
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Top with toasted pecan halves/chopped pecans and drizzle of caramel (if desired).
