This Pecan Cream Pie is a luscious dessert that perfectly balances a buttery, flaky crust with a rich, velvety pecan-filled cream. Every bite delivers a delightful combination of nutty sweetness and smooth texture, making it an irresistible treat for gatherings, holidays, or any cozy moment at home.
Servings: 8
Ingredients
Pie Crust
- 1 pre-made 9-inch pie crust or homemade if preferred
- 1 tbsp unsalted butter melted (for brushing)
Filling
- 1 cup granulated sugar
- 3 tbsp all-purpose flour
- ¼ tsp salt
- 2 cups whole milk
- 3 large egg yolks lightly beaten
- 2 tsp pure vanilla extract
- ½ cup light corn syrup
- ½ cup packed light brown sugar
- 3 tbsp unsalted butter melted
- 1 ½ cups chopped pecans plus extra for garnish
Whipped Cream Topping (Optional)
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
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Prepare the Crust
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Preheat oven to 350°F (175°C).
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Fit the pie crust into a 9-inch pie pan.
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Prick the bottom lightly with a fork.
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Brush with melted butter and bake 8–10 minutes until slightly golden. Remove and cool.
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Make the Custard
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In a medium saucepan, whisk together sugar, flour, and salt.
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Gradually whisk in milk and cook over medium heat, stirring constantly, until mixture thickens and coats the back of a spoon (about 6–8 minutes).
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Slowly whisk egg yolks into the hot mixture. Continue cooking 1–2 minutes, then remove from heat.
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Stir in vanilla.
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Add Pecan & Syrup Mixture
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In a separate bowl, combine corn syrup, brown sugar, melted butter, and chopped pecans.
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Fold this mixture into the custard gently until well combined.
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Fill the Pie
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Pour the filling into the baked pie crust.
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Smooth the top with a spatula.
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Bake 25–30 minutes at 350°F (175°C), until the center is set but slightly wobbly.
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Cool & Chill
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Let the pie cool at room temperature 1 hour, then refrigerate for at least 1 hour before serving.
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Optional Whipped Cream Topping
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Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
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Spread over the chilled pie or pipe decoratively.
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Garnish with extra pecans.