Pecan Cream Pie
Ingredients:
- 1 pre-baked pie crust
- 1 cup pecans, chopped
- 1 cup heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions:
1. Preheat oven to 350°F (175°C).
2. Spread the chopped pecans evenly over the bottom of the pre-baked pie crust.
3. In a medium saucepan, combine heavy cream, whole milk, granulated sugar, cornstarch, and salt. Whisk together over medium heat until the mixture begins to thicken, about 5-7 minutes.
4. In a separate bowl, lightly beat the egg yolks.
5. Gradually add a small amount of the hot cream mixture to the egg yolks while whisking constantly to temper the eggs.
6. Pour the tempered egg yolk mixture back into the saucepan and continue to cook, stirring constantly, until the custard is thick and smooth.
7. Remove from heat and stir in unsalted butter and vanilla extract until fully incorporated.
8. Pour the custard over the pecans in the pie crust, spreading evenly.
9. Bake for 25-30 minutes or until the filling is set and the top is lightly golden.
10. Remove from oven and let cool completely before serving. Chill in the refrigerator for at least 2 hours for best texture.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 8 servings
Tips:
Use chopped pecans rather than whole for better distribution and texture in each bite.
Chill the pie thoroughly before serving to allow the custard to fully set and enhance the creaminess.