Of course! Pecan Cream Pie is a delightful twist on classic pecan pie. It’s characterized by a rich, creamy, custard-like filling topped with pecans, all in a flaky crust. It’s often a bit less syrupy and more velvety than a traditional pecan pie.
Here is a classic recipe that is sure to impress.
Classic Pecan Cream Pie
This pie features a smooth, brown sugar custard base topped with a layer of toasted pecans.
Yields: One 9-inch pie (8-10 servings)
Prep time: 25 minutes
Cook time: 50-60 minutes
Cooling time: 4+ hours
Ingredients
For the Filling:
· 1 (9-inch) unbaked pie crust, homemade or store-bought
· 1 cup pecan halves
· 3 large eggs
· 1 cup light brown sugar, packed
· ½ cup granulated sugar
· 2 tablespoons all-purpose flour
· ¼ teaspoon salt
· 1 cup heavy whipping cream
· 2 teaspoons vanilla extract
· 2 tablespoons unsalted butter, melted
For the Topping (Optional Glaze):
· ¼ cup pecan halves
· 2 tablespoons light corn syrup
· 1 tablespoon brown sugar
· 1 tablespoon butter
Instructions
- Preheat Oven & Prepare Crust: Preheat your oven to 375°F (190°C). Place the unbaked pie crust in a 9-inch pie plate. You can flute the edges decoratively. Do not prick the crust.
- Toast the Pecans (Optional but Recommended): Spread the 1 cup of pecan halves on a baking sheet and toast for 5-7 minutes until fragrant. This deepens their flavor. Let them cool, then chop them roughly.
- Prepare the Filling: In a large bowl, whisk the eggs until frothy. Add the brown sugar, granulated sugar, flour, and salt. Whisk until smooth and well combined.
- Add Wet Ingredients: Gradually whisk in the heavy cream, vanilla extract, and melted butter until the mixture is uniform.
- Add Pecans: Stir in the chopped, toasted pecans.
- Bake: Pour the filling into the unbaked pie shell. Place the pie on a baking sheet to catch any potential drips.
· Bake at 375°F (190°C) for 15 minutes.
· Reduce the oven temperature to 350°F (175°C) and continue baking for another 35-45 minutes. The pie is done when the edges are set, but the center still has a slight jiggle (like Jell-O) when you gently shake the pan. A knife inserted about 2 inches from the center should come out mostly clean. - Cool Completely: This is crucial! The filling will set as it cools. Let the pie cool on a wire rack for at least 2-3 hours, then refrigerate for at least 2 more hours before serving. For best results, chill overnight.
Optional Glazed Topping
For a beautiful, glossy finish, add this topping after the pie has baked and cooled for about 30 minutes.
- Arrange the ¼ cup of pecan halves on top of the set filling.
- In a small saucepan, combine the corn syrup, brown sugar, and butter. Heat over low heat, stirring until the sugar dissolves and the mixture is smooth.
- Brush this warm glaze gently over the arranged pecans and the entire surface of the pie.
- Return the pie to the refrigerator to finish chilling and setting.
Tips for Success
· Avoid a Soggy Bottom: For an extra-crisp crust, you can blind bake it for 10-15 minutes before adding the filling. Use pie weights or dried beans to keep the crust from puffing up.
· Don’t Overbake: The key to a creamy, not rubbery, texture is taking the pie out while the center is still slightly wobbly. The residual heat will continue to cook it as it cools.
· Room Temperature Ingredients: Using eggs and cream that are not ice-cold will help the filling ingredients incorporate more smoothly.
· Chill Thoroughly: This pie is best served cold. The chilling time is non-negotiable for a perfect slice.
Variations
· Chocolate Pecan Cream Pie: Sprinkle ½ cup of semi-sweet chocolate chips onto the bottom of the unbaked crust before adding the filling.
· Bourbon Pecan Cream Pie: Add 1-2 tablespoons of good bourbon along with the vanilla extract.
· Maple Pecan Cream Pie: Substitute ¼ cup of the brown sugar with pure maple syrup for a deeper flavor.
Enjoy a slice of this decadent, creamy, and nutty Southern classic