Irresistible Pecan Cream Pie Recipe

Posted by My Name is Alice on

If you're a fan of classic pecan pie but crave something creamier and silkier, this Pecan Cream Pie is the perfect dessert. It features a buttery, flaky crust, a rich and luscious pecan-studded custard filling, and a cloud-like whipped cream topping. The combination of nutty crunch, smooth creaminess, and a hint of vanilla makes this pie absolutely irresistible. Whether you're making it for a holiday gathering, a special occasion, or simply to satisfy a sweet craving, this recipe is guaranteed to impress.

Ingredients

For the Crust:

  • 1 1/4 cups all-purpose flour – Provides the structure for the crust.
  • 1/2 teaspoon salt – Enhances flavor.
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes – Ensures a flaky, tender crust.
  • 1/4 cup cold vegetable shortening, cut into cubes – Helps create a light, crispy texture.
  • 1/4 cup ice water – Keeps the dough cold for a flaky result.

For the Filling:

  • 1 cup granulated sugar – Sweetens the custard filling.
  • 1/4 cup cornstarch – Thickens the filling for a smooth, velvety texture.
  • 1/4 teaspoon salt – Balances the sweetness.
  • 3 cups whole milk – Adds creaminess to the custard.
  • 4 large egg yolks – Provide richness and help set the filling.
  • 1/4 cup (1/2 stick) unsalted butter, cut into pieces – Adds silkiness to the filling.
  • 2 teaspoons vanilla extract – Enhances the overall flavor.
  • 1 cup chopped pecans – Adds nutty crunch and depth.

For the Topping:

  • 1 1/2 cups heavy cream – Creates a light, airy topping.
  • 2 tablespoons powdered sugar – Sweetens and stabilizes the whipped cream.
  • 1 teaspoon vanilla extract (optional) – Adds a hint of vanilla flavor.

Step-by-Step Instructions

1. Prepare the Crust

  1. Mix dry ingredients: In a large bowl, whisk together the flour and salt.
  2. Cut in the butter and shortening: Add the cold butter and shortening. Using a pastry cutter or your fingers, work them into the flour until the mixture resembles coarse crumbs.
  3. Incorporate ice water: Gradually add ice water, stirring gently until the dough just comes together. Do not overmix.
  4. Chill the dough: Shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll out the dough: On a floured surface, roll the dough into a 12-inch circle.
  6. Transfer to a 9-inch pie plate: Carefully press the dough into the plate, trim excess, and crimp the edges.
  7. Chill again: Refrigerate for another 30 minutes to prevent shrinking.
  8. Blind bake:
    • Preheat the oven to 375°F (190°C).
    • Line the crust with parchment paper and fill with pie weights or dried beans.
    • Bake for 15-20 minutes until the edges are lightly golden.
    • Remove the weights and bake for another 5-10 minutes until the bottom is golden.
    • Let it cool completely.

2. Make the Filling

  1. Combine dry ingredients: In a medium saucepan, whisk together sugar, cornstarch, and salt.
  2. Whisk in milk and egg yolks: Gradually add milk, whisking constantly, then whisk in the egg yolks.
  3. Cook until thickened: Place the saucepan over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  4. Add butter and vanilla: Remove from heat and stir in butter until melted, then mix in vanilla extract.
  5. Fold in pecans: Stir in the chopped pecans for added texture.
  6. Fill the pie crust: Pour the custard filling into the cooled pie crust.
  7. Chill: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.

3. Prepare the Whipped Cream Topping

  1. Whip the cream: In a large mixing bowl, use a hand mixer or stand mixer to whip heavy cream until soft peaks form.
  2. Sweeten: Add powdered sugar and vanilla extract (if using) and continue whipping until stiff peaks form.

4. Assemble the Pie

  1. Spread the whipped cream: Spoon or pipe the whipped cream over the chilled filling.
  2. Garnish: Sprinkle with extra chopped pecans for a beautiful finishing touch.

5. Serve & Enjoy!

Slice and serve chilled for the best texture and flavor.

Pro Tips for the Perfect Pecan Cream Pie

  • Use cold ingredients for the crust to ensure a flaky texture.
  • Stir the custard constantly while cooking to prevent lumps.
  • Chill the pie for at least 4 hours (preferably overnight) to ensure the filling sets properly.
  • Toast the pecans before adding them to the filling for an even richer, nuttier flavor.

Variations & Customizations

  • Nutmeg or Cinnamon: Add 1/4 teaspoon of ground nutmeg or cinnamon for a warm spice note.
  • Bourbon Infusion: Stir in 1-2 tablespoons of bourbon for a deeper, more complex flavor.
  • Chocolate Lovers' Twist: Sprinkle chocolate shavings over the whipped cream for an indulgent touch.

Why You’ll Love This Recipe

This Pecan Cream Pie is the ultimate balance of rich, nutty, and creamy flavors. The buttery, flaky crust holds a silky custard filling, packed with crunchy pecans and topped with a light, airy whipped cream. Every bite is a delightful contrast of textures and flavors.

Perfect for holidays, family gatherings, or any special occasion, this pie is a guaranteed showstopper. Plus, it can be made ahead of time, making it a stress-free dessert option.

Make this Pecan Cream Pie today and treat yourself to a truly decadent dessert that’s sure to become a family favorite!