Pecan Cream Pie
Ingredients:
- 1 unbaked 9-inch pie crust
- 1 cup light corn syrup
- 1 cup packed brown sugar
- 3 large eggs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups pecan halves
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Directions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together corn syrup, brown sugar, eggs, melted butter, and vanilla extract until smooth.
3. Stir in pecan halves.
4. Pour the mixture into the unbaked pie crust.
5. Bake for 50-60 minutes or until the filling is set and golden brown. If the crust edges brown too quickly, cover them with foil.
6. Remove from oven and let cool completely on a wire rack.
7. In a medium bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Spread or pipe the whipped cream over the cooled pie before serving.
Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 1 hour 15 minutes
Kcal: 420 kcal | Servings: 8 servings
Tips:
Use fresh pecans for a more vibrant flavor and crunch.
Chill the pie thoroughly before adding whipped cream to prevent it from melting.