What Are the Main Ingredients in Pecan Cream Pie?

Pecan cream pie is made with a buttery pie crust, pecans, brown sugar, eggs, and a creamy whipped topping . The combination of rich pecan filling and smooth cream creates a perfect balance of textures and flavors .

Do You Eat Pecan Pie Hot or Cold?

Traditional pecan pie is often served warm or at room temperature . Pecan cream pie is best served chilled , as the whipped cream topping holds its structure better when cold.

How Do You Thicken Cream for Pie?

Adding cornstarch or gelatin helps stabilize the whipped cream, preventing it from deflating. Whipping the cream until soft peaks form ensures a smooth, airy consistency.

What Is the Secret to a Good Pie Crust?

Cold butter is essential for a flaky crust. Warm butter results in a dense, chewy texture . Blind baking prevents sogginess and ensures a crisp bottom.

How Long Does Pecan Cream Pie Last?

Stored in the refrigerator, pecan cream pie stays fresh for up to 4 days . Frozen slices can be stored for up to 2 months with proper wrapping.

Can I Make Pecan Cream Pie Ahead of Time?

Yes! You can bake the pecan base a day ahead and add the whipped cream topping just before serving. If storing overnight , cover the pie loosely with plastic wrap to protect the cream.

How Can I Make It Less Sweet?

Reduce brown sugar by ¼ cup in the filling. Use unsweetened whipped cream for contrast. Sprinkle a touch of sea salt to cut the sweetness.

Pecan Cream Pie: A Rich, Buttery, and Creamy Delight

Description

Pecan Cream Pie is a luxurious twist on the classic pecan pie, blending buttery, caramelized pecans with a smooth, velvety cream topping. This dessert combines rich, nutty flavors, a flaky homemade crust, and light, airy whipped cream for the perfect balance of textures. Whether you’re baking for a holiday gathering or simply indulging in something sweet, this easy-to-follow recipe will ensure a flawless result every time.

Ingredients

Pie Crust (Homemade or Store-Bought)

1 standard 9-inch pie crust (homemade or store-bought)

Pecan Filling:

1 ½ cups pecans, chopped (toast for extra flavor)
¾ cup brown sugar
½ cup granulated sugar
½ cup unsalted butter, melted
3 eggs
½ teaspoon salt
1 teaspoon vanilla extract

Cream Topping:

1 cup heavy whipping cream
2 tablespoons cornstarch
½ cup granulated sugar
1 teaspoon vanilla extract

Garnish (Optional):

Toasted pecans
Caramel or chocolate sauce drizzle

Instructions

Step 1: Prepare the Pie Crust

Roll out the dough and press it into a 9-inch pie pan.
Blind bake at 350°F (175°C) for 10 minutes to ensure a crisp, flaky texture.
Let it cool completely before adding the filling.

Step 2: Make the Pecan Filling

In a mixing bowl, whisk brown sugar, melted butter, and eggs until smooth.
Stir in the chopped pecans, vanilla extract, and salt, ensuring they are evenly coated.
Pour the filling into the pre-baked crust, spreading it evenly.

Step 3: Bake the Pie

Preheat the oven to 350°F (175°C).
Bake for 35-40 minutes, or until the filling is set but slightly jiggly in the center.
Let the pie cool completely before adding the cream topping.

Step 4: Prepare the Cream Topping

In a chilled mixing bowl, whip heavy cream, cornstarch, and sugar until soft peaks form.
Add vanilla extract for extra flavor.
Refrigerate for 30 minutes before spreading over the pie.

Step 5: Assemble the Pecan Cream Pie

Spread the whipped cream topping evenly over the cooled pecan filling.
Garnish with toasted pecans and a drizzle of caramel or chocolate sauce (optional).

Notes

✅ Secret to a Perfect Pie Crust: Use cold butter, don’t overwork the dough, and chill it before rolling out.
✅ Stabilized Whipped Cream: Cornstarch helps the cream hold its shape longer.
✅ Common Mistakes to Avoid:

Don’t overbake—the center should be slightly jiggly.
Let the pie cool completely before adding the whipped cream.
Toast pecans for deeper flavor.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Calories: ~450
Fat: 30g
Carbohydrates: 45g
Protein: 5g