🥧✨ Southern Pecan Cream Pie – Buttery, Nutty & Dreamily Creamy! 🍂🍮
A luscious pecan custard filling topped with whipped cream in a flaky pie crust — pure Southern bliss!
🛒 Ingredients (US Measuring Cups):
For the Pie Crust:
1 (9-inch) pre-baked pie crust (store-bought or homemade)
For the Creamy Pecan Filling:
1 cup heavy cream
1/2 cup whole milk
3/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup cornstarch
4 large egg yolks
1/4 teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (lightly toasted)
For the Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
Extra pecans for garnish (whole or chopped)
👩🍳 Directions:
Stage 1 – Toast the Pecans
Preheat oven to 350°F (175°C).
Spread pecans on a baking sheet and toast for 5-7 minutes. Let cool.
Stage 2 – Make the Cream Filling
3. In a saucepan over medium heat, whisk together cream, milk, granulated sugar, brown sugar, cornstarch, egg yolks, and salt.
4. Cook while stirring constantly until the mixture thickens into a pudding-like texture (about 7-9 mins).
5. Remove from heat and stir in butter and vanilla extract.
6. Fold in toasted chopped pecans.
7. Pour the filling into the pre-baked pie crust and smooth the top.
8. Chill in the refrigerator for at least 4 hours or until set.
Stage 3 – Make Whipped Cream & Serve
9. In a bowl, beat whipping cream with powdered sugar and vanilla until stiff peaks form.
10. Spread or pipe whipped cream over the chilled pie.
11. Garnish with extra pecans and serve cold!
⏱ Prep Time: 20 mins (plus chill time) | Total Time: 4 hrs 30 mins
🔥 Kcal: Approx. 490 kcal per slice
💡 Tips:
For extra crunch, sprinkle crushed pecans over the whipped cream right before serving.
Want it richer? Swap whole milk with half-and-half.
Best made the night before – flavors deepen beautifully!
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