Introduction
Pecan cream pie is a rich, silky dessert that combines the buttery crunch of pecans with a smooth, creamy filling. Unlike traditional pecan pie, which is baked with a syrupy custard, this version features a cool, velvety cream base set inside a flaky crust, making it ideal for gatherings and holidays.
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Description
This pecan cream pie features a crisp pie crust, a luscious vanilla-infused cream filling, and a generous topping of toasted pecans. It strikes a perfect balance between nutty, sweet, and creamy. The pie is served chilled, which enhances its smooth texture and deep flavor.
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Ingredients
For the crust (choose one):
Option A: Homemade pie crust
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon sugar
1/2 cup cold unsalted butter, cubed
3–5 tablespoons ice water
Option B: Store-bought crust
1 pre-baked 9-inch pie shell
For the cream filling:
1 cup heavy cream
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
For the pecan topping:
1 cup pecans, toasted and chopped
1/3 cup brown sugar
3 tablespoons butter
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
Pinch of salt
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Instructions
Prepare the crust:
1. If using store-bought, bake according to package directions and allow to cool completely.
2. If making homemade, mix flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water one tablespoon at a time until the dough holds together.
3. Form into a disk, chill 1 hour, roll out, and fit into a 9-inch pie pan.
4. Blind bake at 375°F (190°C) for 20–25 minutes or until golden. Cool fully.
Make the cream filling:
1. Whip heavy cream to stiff peaks and set aside.
2. In another bowl, beat cream cheese, powdered sugar, brown sugar, vanilla, and salt until smooth.
3. Fold whipped cream gently into the cream cheese mixture.
4. Spread the filling evenly into the cooled crust. Refrigerate while preparing topping.
Make the pecan topping:
1. In a small saucepan over medium heat, melt butter with brown sugar and cream.
2. Cook 2–3 minutes until slightly thickened.
3. Stir in toasted pecans, vanilla, and salt.
4. Cool 5 minutes, then spoon over the chilled cream filling.
5. Refrigerate at least 3 hours before serving.
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Tips
Toasting pecans in a dry skillet for 3–4 minutes enhances flavor.
Make sure the crust is completely cool before adding filling to prevent melting.
For a firmer pie, refrigerate overnight.
Avoid overmixing the whipped cream once folded into the filling.
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Variations
Chocolate Pecan Cream Pie: Add 1/2 cup melted cooled chocolate to the cream filling.
Maple Version: Replace brown sugar in the topping with pure maple syrup.
No-Bake Crust: Use a graham cracker crust if you prefer not to bake.
Salted Pecan Pie: Add extra flaky sea salt to the pecan topping for a sweet-salty finish.
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Corrections (common mistakes and how to fix them)
Filling too runny: Whip the cream more firmly or chill longer.
Topping too firm: Add 1–2 extra tablespoons of cream while cooking.
Crust shrinking: Chill dough before baking and use pie weights for blind baking.
Cream cheese lumps: Ensure cream cheese is fully softened before mixing.
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Enjoy
Slice when thoroughly chilled and serve cold. This pie keeps well for up to three days in the refrigerator and is even better the next day. Enjoy your smooth, nutty, creamy pecan cream pie.