Description
A silky, nostalgic Pecan Cream Pie made with a buttery baked crust, toasted pecans, and a rich stovetop custard filling—finished with fluffy homemade whipped topping. Perfect for holidays, gatherings, or anytime you want a comforting Southern-inspired dessert.
Ingredients
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
Instructions
1. 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.
2. Toast pecans in a skillet for 3–4 minutes until fragrant, then set aside.
3. In a saucepan, whisk together sugar, flour, and salt. Slowly pour in the milk while whisking. Heat over medium until thickened.
4. 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.
5. Remove from heat and stir in butter, vanilla, and toasted pecans. Let cool 5–10 minutes.
6. Pour the warm pecan custard into the baked crust. Smooth the top and chill for at least 4 hours or overnight.
7. Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Spread or pipe onto chilled pie.
8. Garnish with toasted pecans, caramel drizzle, or chocolate shavings.
Notes
Toast your pecans to deepen their flavor.
Whisk constantly to prevent custard from scorching.
Cool the filling slightly before adding to the crust.
Chill overnight for the cleanest slices.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Bake + Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28
- Sodium: 180
- Fat: 28
- Saturated Fat: 12
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 2
- Protein: 5
- Cholesterol: 135