Pecan Cream Pie

2. Make the Cream Filling

1. In a medium saucepan, combine sugar, cornstarch, and salt.
2. Gradually whisk in milk, ensuring no lumps remain.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.
4. Slowly whisk about ½ cup of the hot mixture into the beaten egg yolks to temper them, then return everything to the saucepan.
5. Cook for an additional 2 minutes while stirring constantly.
6. Remove from heat and stir in butter and vanilla extract until smooth.
7. Pour the custard into the cooled pie crust.

3. Prepare the Pecan Topping

1. Preheat the oven to 350°F (175°C).
2. In a small bowl, toss the pecans with brown sugar and melted butter until evenly coated.
3. Spread the pecans over the custard filling.
4. Bake for 15–20 minutes, until the topping is fragrant and lightly toasted. Keep a close eye to prevent burning.

4. Chill and Serve

1. Allow the pie to cool to room temperature.
2. Refrigerate for at least 2–3 hours to allow the custard to set completely.
3. Slice and serve chilled, optionally topped with a dollop of whipped cream for extra indulgence.

Tips for the Perfect Pecan Cream Pie

• Toast the pecans lightly before adding them to the pie for an extra nutty flavor.
• Use whole milk or half-and-half for a richer, creamier custard.
• Avoid overbaking; the custard will continue to set as it cools.
• Make ahead: This pie can be prepared a day in advance and stored in the fridge for up to 3 days.

Pecan Cream Pie is a crowd-pleaser with its delicate custard and crunchy pecan topping. Each bite offers the perfect balance of sweetness, creaminess, and nutty flavor. Once you try this homemade version, it might just become your signature dessert!

If you want, I can also create a shortcut version using a graham cracker crust and caramel drizzle, perfect for when you’re craving pecan cream pie but short on time. Do you want me to do that?