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Stunning pecan cream pie: Your 1 amazing recipe

pecan cream pie
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This Pecan Cream Pie offers a rich, silky filling contrasting perfectly with crunchy pecans, all nestled in a flaky crust. It is a decadent Southern dessert perfect for any special gathering.

Ingredients

Scale
  • 1 (9 inch) unbaked pie crust
  • 1 cup granulated sugar
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2 cups milk
  • 3 large egg yolks, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup butter, softened
  • 1 cup chopped pecans, plus 1/2 cup for topping
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1/4 teaspoon cream of tartar

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a medium saucepan, whisk together the granulated sugar, flour, and salt.
  3. Gradually whisk in the milk until smooth.
  4. Cook over medium heat, stirring constantly, until the mixture thickens and just begins to bubble. This usually takes about 8 to 10 minutes.
  5. Remove the saucepan from the heat. Temper the egg yolks by slowly whisking about half a cup of the hot milk mixture into the yolks.
  6. Pour the tempered yolk mixture back into the saucepan with the remaining milk mixture.
  7. Return the pan to medium-low heat and cook, stirring constantly, for 1 minute more. Do not boil.
  8. Remove from heat and stir in the vanilla extract and softened butter until the butter melts completely.
  9. Stir in the 1 cup of chopped pecans.
  10. Pour the cream filling into the unbaked pie crust.
  11. Bake for 20 to 25 minutes, or until the filling is set around the edges but still slightly wobbly in the center.
  12. Let the pie cool completely on a wire rack, then chill in the refrigerator for at least 4 hours, or until fully set.
  13. Just before serving, prepare the topping: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and cream of tartar until stiff peaks form.
  14. Spread or pipe the whipped cream over the chilled pie. Sprinkle the remaining 1/2 cup of chopped pecans over the top.
  15. Slice and serve immediately.

Notes

  • For an extra layer of flavor, lightly toast the pecans before adding them to the filling or using them as a topping.
  • If you prefer a no-bake version, you can use a graham cracker crust and a no-bake cheesecake style filling base.
  • This pie tastes best when served cold, straight from the refrigerator.

Nutrition

Find it online: https://whiskdaily.com/pecan-cream-pie-recipe/