Creamy Pecan pie is a classic dessert that graces many a holiday table. It is a reminder that fall is right around the corner.
With its rich, nutty flavor of pecans and luscious texture, it’s no wonder this pie is a favorite among dessert lovers. But what if you could take this classic treat to the next level?
Enter the creamy pecan pie recipe—a delightful twist that combines the crunch of pecans with a silky, creamy filling. Butter pecan cream pie is one dessert that’s sure to impress your guests and satisfy your sweet tooth.
If you love pie, check out more recipes like Apple pie cupcakes or Peach Pie.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Butter – Unsalted butter works best but feel free to use Salted butter
- Milk – I like to use whole milk but feel free to use any milk
- Corn Starch – for thickening
- Sugar -Use any sweetener that works for you.
- Eggs – you only need to use the yolks
- Vanilla extract – adds depth of flavor
- Heavy Cream – to make it extra creamy and decadent
- Pecans – chopped or whole pecans, your preference
- Pie Crust – Use the store-bought for easy prep, or if you like, you can bake your own pie crust.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: On a lightly floured surface, roll out the dough. Prick the bottom of the dough with a fork to prevent bubbling. Bake the crust. Allow it to cool completely before adding the filling to the pie shell.
Step 2: Whisk together the granulated sugar, cornstarch, and egg yolks until smooth. Gradually add the milk and heavy cream, whisking continuously. Cook the mixture until it thickens and begins to boil.
Step 3: Stir in the unsalted butter and vanilla extract until the butter melts.
Step 4: Fold in the chopped pecans.
Step 5: Once the filling is ready, pour it into the cooled pie crust.
Step 6: Chill the pie in the refrigerator to set.
Wendy’s Tips
Here are a few tips to ensure your creamy pecan pie turns out perfectly every time:
- Use a quality crust – The crust is an important part of any pie, and for this pecan pie, it’s no different. So, make sure to use a high-quality crust or make your own from scratch for the best results.
- Constantly stir – Make sure to stir the filling while cooking to prevent lumps from forming.
- Set completely – Allow the pie to set completely in the refrigerator before serving for the best texture.
Storage
Storage – The pecan pie can be stored in the refrigerator for up to four days. So, just make sure to cover it well with plastic wrap or foil.
Freezing – If you want to freeze your pecan pie, it is best to do so before baking it. So, wrap the unbaked pie tightly in plastic wrap and place it in a freezer-safe container. It can be kept in the freezer for up to three months. When ready to bake, remove from the freezer and allow it to defrost overnight in the refrigerator before following the baking instructions.
Reheat – To reheat your pecan pie, place it in the oven at 350 degrees Fahrenheit for about 10 minutes. This will help to crisp up the crust and warm up the filling.
What To Serve With Creamy Pecan Pie
A creamy pecan pie is delicious on its own, but here are some ideas to elevate your dessert experience:
- Vanilla Ice Cream: A scoop of vanilla ice cream adds a delightful contrast of hot and cold.
- Whipped topping: Homemade whipped cream adds lightness to each bite.
- Coffee: A hot cup of coffee pairs perfectly with the rich, nutty flavors of the pie.
FAQs
The filling is ready when it coats the back of a spoon and holds its shape when stirred. It should have a thick, pudding-like consistency.
Soggy pie crusts can be caused by several factors, such as overfilling the pie with filling, not pre-baking the crust before adding filling, or not using enough butter to create a barrier between the crust and filling. To prevent this issue, make sure to follow the recipe instructions carefully and use enough butter to create a protective layer.
Creamy Pecan Pie
Equipment
- Sauce pan
- Wisk
- Pie Dish
- Fork
Ingredients
- 1 Pie Crust
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 3 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
Instructions
- Roll out the pie crust on a lightly floured surface and fit it into a 9-inch pie dish. Trim and crimp the edges. Prick the bottom with a fork and bake for 20 minutes, or until golden. Let cool.
- In a medium saucepan, whisk together the sugar, cornstarch, and egg yolks until smooth. Gradually whisk in the milk and heavy cream. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Stir in the butter and vanilla extract until the butter is melted and the mixture is smooth. Fold in 1 cup of the chopped pecans. Pour the filling into the cooled crust.
- Chill the pie in the refrigerator for at least 4 hours or until set. Before serving, sprinkle the remaining 1/2 cup of chopped pecans on top.
- Serve chilled and enjoy!
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