Ahh yes 😍 you’re talking about pecan cream pie — rich, nutty, creamy, and dangerously easy to love.
🥧 Pecan Cream Pie Recipe
Crust
- 1 pre-baked 9-inch pie crust (graham cracker or regular works great)
Pecan Filling
- 1 cup pecans, toasted & chopped
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup butter
- ¼ cup heavy cream
- 2 tbsp milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- Pinch of salt
Cream Layer
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
- Toast the pecans
Toast in a dry pan over medium heat for 3–4 minutes until fragrant. Set aside. - Make the pecan filling
In a saucepan, melt butter over medium heat.
Add brown sugar, granulated sugar, cream, milk, cornstarch, and salt.
Whisk constantly until thick and glossy (about 4–5 minutes).
Remove from heat, stir in vanilla and pecans. - Fill the crust
Pour the warm pecan mixture into the pre-baked crust. Smooth the top.
Chill 1–2 hours until set. - Whip the cream
Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. - Finish the pie
Spread or pipe whipped cream over the chilled pie. - Chill again
Refrigerate at least 1 more hour before slicing.
Optional upgrades ✨
- Add 1–2 tbsp bourbon to the pecan filling
- Sprinkle chocolate shavings on top
- Drizzle caramel sauce
- Use a chocolate cookie crust (chef’s kiss)
If you meant pecan cream pie vs pecan custard pie, or want a no-bake version, tell me — happy to tweak it. 🥧🌰
