Decadent Pecan Cream Pie
Ingredients:
1 (9-inch) pie crust, pre-baked
1 cup chopped pecans, toasted
1 (14 oz) can sweetened condensed milk
1 cup half and half
1/4 cup sugar
1/4 cup cornstarch
4 egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 ½ cups heavy cream, whipped
1 cup whole pecans, for garnish
Directions:
In a saucepan, whisk together condensed milk, half and half, sugar, cornstarch, and egg yolks. Cook over medium heat, stirring constantly, until thickened, about 6-8 minutes. Remove from heat, stir in butter and vanilla.
Fold in the chopped toasted pecans. Pour the filling into the pre-baked crust and smooth the top.
Chill the pie in the refrigerator for at least 4 hours or until firm.
Once chilled, spread whipped cream over the top and garnish with whole pecans.
Slice and serve cold.
Prep Time: 20 minutes | Cooking Time: 8 minutes | Total Time: 4 hours 28 minutes
Kcal: 450 kcal | Servings: 8 servings
Tips:
Toast pecans lightly in the oven for enhanced flavor and crunch.
Chill the pie overnight for best results and clean slices.
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