Hello my lovely readers!
Today I’m bringing you a dessert that tastes like it walked straight out of a Southern holiday cookbook — a Pecan Cream Pie that is silky, sweet, nutty, buttery, and downright irresistible.

If pecan pie and a French silk pie had a baby, THIS would be it.
We’re talking:

a buttery crust
a smooth vanilla-butter custard
toasted pecans in every dreamy bite
and a fluffy whipped topping that makes the whole thing feel like pure comfort

It’s one of those pies that disappears shockingly fast. The last time I made it, my aunt took one forkful and said, “Oh wow… this is dangerous.” That’s how you know it’s good.

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What Makes This Pecan Cream Pie Special

A Twist on a Classic

Traditional pecan pie is thick and syrupy — delicious, yes — but this cream version is lighter, silkier, and more delicate. You get the same nutty flavor but in a soft, dreamy custard base.

Why You’ll Love It

• Creamy, velvety texture
• Sweet but not overwhelming
• Easy ingredients, big payoff
• Perfect for holidays, potlucks, gifting, or “just because”
• Make-ahead friendly (a huge win!)

What It Tastes Like

Imagine a smooth custard pie with warm notes of vanilla, butter, and toasted pecans. It’s comforting, nutty, and melts on your tongue.

Full Ingredients

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For the Pie Base

• 1 unbaked 9-inch pie crust (homemade or store-bought)

For the Cream Filling

• 1 cup granulated sugar
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 ½ cups whole milk
• 4 large egg yolks (save whites for meringue if desired)
• 3 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted

For the Whipped Topping

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish

• Extra chopped pecans
• Caramel drizzle
• Chocolate shavings

Tools You’ll Need

• Medium saucepan
• Whisk
• Mixing bowls
• Pie dish
• Rubber spatula
• Cooling rack

How to Make Pecan Cream Pie

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Step 1 — Prepare the Pie Crust

Place the unbaked crust in a 9-inch pie dish and dock with a fork.
Bake at 375°F (190°C) for 10–12 minutes, or until lightly golden.
Let cool completely.

Step 2 — Toast Your Pecans

Toast pecans in a skillet for 3–4 minutes until fragrant.
Set aside to cool.

Step 3 — Make the Cream Filling

In a saucepan, whisk together:
sugar, flour, and salt.
Slowly pour in the milk while whisking.

Heat over medium until thickened.

In a separate bowl, whisk egg yolks.
Temper with a small amount of hot mixture.

Pour tempered yolks into the pot and cook 1–2 minutes more.

Remove from heat and stir in:
butter + vanilla + toasted pecans.

Let cool 5–10 minutes.

Step 4 — Assemble the Pie

Pour the warm pecan custard into the baked crust.
Smooth the top and chill for at least 4 hours, or overnight for best texture.

Step 5 — Make the Whipped Topping

Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Spread or pipe onto chilled pie.

Step 6 — Garnish

Add extra toasted pecans or drizzle caramel on top.

What to Serve With Pecan Cream Pie

• A warm cup of chai or black tea
• Fresh berries
• A scoop of vanilla ice cream
• Espresso for a luxurious finish

Tips for a Perfect Pie Every Time

Toast your pecans — the flavor skyrockets.
Whisk constantly while making custard so it doesn’t scorch.
Cool before topping — whipped cream melts fast.
Chill overnight for the smoothest, sliceable texture.

Storage Instructions

Refrigerator:

Keeps 3–4 days covered.

Freezer:

Freeze slices without whipped topping for 2 months.
Thaw overnight and add topping fresh.

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General Information

This pie is inspired by classic Southern cream pies but with the nutty warmth of pecans added in. It’s perfect for Thanksgiving, Christmas, or any time you want a dessert that feels nostalgic and comforting.

Frequently Asked Questions

1. Can I use pecan halves instead of chopped?
Yes! Just chop them lightly after toasting.

2. Can I make this pie gluten-free?
Use GF flour for the filling and a GF crust.

3. Can I use half-and-half instead of milk?
Yes — it makes it even creamier!

4. Does this pie need to be baked?
Only the crust — the filling cooks on the stovetop.

Conclusion

This Pecan Cream Pie is rich, silky, nutty, and perfect for the holidays or any cozy gathering. It brings that nostalgic Southern flavor with a creamy twist that keeps you coming back for “just one more little slice.”

Try more comforting Poulef favorites:
• https://poulef.com/brown-butter-chocolate-blondies/

Follow me on Pinterest for more treats: https://www.pinterest.com/poulefrecipe/

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