Description
Learn how to make a delicious Pecan Cream Pie with our ultimate guide. Perfect for family gatherings and special occasions!
Ingredients
Scale
Ingredients List
- Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- Filling:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 cup pecans, toasted and chopped
- Topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Whole pecans for garnish
Instructions
Step-by-Step Instructions
1. Prepare the Crust
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, and salt.
- Cut in Butter: Add the cubed butter and cut it into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
- Add Ice Water: Gradually add the ice water, mixing until the dough comes together.
- Chill the Dough: Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll Out the Dough: On a floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim the edges.
- Blind Bake the Crust: Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove the weights and parchment, and bake for another 10 minutes or until golden brown. Let cool completely.
2. Prepare the Filling
- Heat the Cream and Milk: In a saucepan, heat the heavy cream and milk over medium heat until simmering.
- Mix Dry Ingredients: In a mixing bowl, whisk together the sugar and cornstarch.
- Combine Yolks and Sugar Mixture: In another bowl, whisk the egg yolks. Gradually add the sugar mixture to the yolks, whisking until smooth.
- Temper the Yolks: Slowly add the hot cream mixture to the yolk mixture, whisking constantly to prevent curdling.
- Thicken the Filling: Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- Add Vanilla and Pecans: Remove from heat, stir in the vanilla extract and chopped pecans. Let cool slightly.
3. Assemble the Pie
- Fill the Crust: Pour the cooled filling into the baked pie crust.
- Chill the Pie: Refrigerate for at least 4 hours, or until set.
4. Prepare the Topping
- Whip the Cream: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Top the Pie: Spread or pipe the whipped cream over the chilled pie.
- Garnish: Garnish with whole pecans.
5. Serve
- Enjoy: Slice and serve the Pecan Cream Pie chilled. Enjoy with a cup of coffee or tea.
Notes
- Using Fresh Ingredients: Fresh and high-quality ingredients enhance the flavor and texture of the pie. Opt for organic eggs, fresh cream, and real vanilla extract for the best results.
- Adjusting Sweetness: Taste the filling and topping to adjust the sweetness according to your preference. You can reduce the amount of sugar in both the filling and the whipped cream if you prefer a less sweet dessert.
- Alternative Ingredients: Substitute some ingredients for healthier options, such as using whole wheat flour for the crust or reducing sugar. You can also use almond milk or oat milk instead of regular milk for a dairy-free option.