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Pecan Cream Pie

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A classic Pecan Cream Pie featuring a graham cracker crust, rich custard filling, and topped with whipped cream and toasted pecans.

  • Author: daniel-kim
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 300 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra pecans for garnish

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter.
  3. Press the crumb mixture into a 9-inch pie dish.
  4. Bake for 8 to 10 minutes until lightly golden and let cool.
  5. In a saucepan, whisk together 1/2 cup granulated sugar, cornstarch, and salt.
  6. In another bowl, whisk the heavy cream, whole milk, and egg yolks.
  7. Gradually pour the wet mixture into the saucepan while whisking.
  8. Cook over medium heat until thickened and bubbly, about 1 minute more.
  9. Remove from heat and stir in vanilla extract and chopped pecans.
  10. Pour the filling into the cooled pie crust and let set at room temperature.
  11. Refrigerate for at least 4 hours to fully set.
  12. Whip heavy whipping cream with powdered sugar and vanilla until soft peaks form.
  13. Spread the whipped cream over the pie and garnish with pecans before serving.

Notes

Toast pecans until fragrant but do not burn. Make sure the crust is cool before adding the filling.

Nutrition

Find it online: https://daytasty.com/pecan-cream-pie-2/