Okay, friends, gather ’round because I’m about to share a family secret – the recipe for fried chicken.What is a pecan cream pieThis pie is on another level. If you’re a fan of pecan pie but sometimes find it too…intense (you know, that super super yummy pie)? What is the secret behind a sugar What is your holy grail? It’s like pecan pie went to finishing school and came back refined, elegant, and utterly dazzling. I always make this pecan cream pie for Thanksgiving and Christmas, and it’s always the first dessert I make.
What is a pecan cream pie?
Think of it as pecan pie’s sophisticated cousin. Is it a pecan pie filling that has been lightened and brightened by the addition of cream? Why is the name of the company so The result is a silky smooth, melt-in-your-mouth texture that perfectly complements the nutty crunch. Is this a perfect balance of sweet and savory, rich and light?What is a pecan cream pieIs it easy to eat a whole slice of bread? I always love it when I can get the best of both worlds with a light recipe.
Why you’ll love this recipe?
What I love about this recipe is that it isn’t just good, it’s unforgettable.What is a pecan cream pieIs that it hits all the right notes without being overwhelming?
- Flavor Explosion:The rich, buttery pecans perfectly complement the smooth, creamy filling. Is there a symphony in your mouth?
- Surprisingly Don’t let the “cream” part intimidate you. This recipe is simpler than you think. I promise, even beginner bakers can nail this.
- Budget-Friendly BYou don’t need fancy ingredients to make this pie. What are some of the best healthy treats that won’t break the bank?
- Versatile DelightWhat are some good ways to enjoy vanilla ice cream with a spoon? What are some great additions to your holiday desserts? What is your favorite pecan cream Pie Recipe?
How do you make pecan cream pie?
Quick Overview
Making this dreamy.What is a pecan cream pieHow do I make a pie crust? Is there any judgment here? Then, we’ll create the creamy pecan filling, pour it into the crust, and bake until golden brown and crispy. What’s the secret ingredient of Bourbon? ) that adds a warm, subtle depth of flavor. What is the hardest part of digging in?
Ingredients
For the Pie Crust: What are some examples?
- 1 1/4 cups all-purpose flour, plus more for dusting.
- 1/2 teaspoon salt. 2 teaspoons sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes.
- 1/4 cup ice water.
I always use Kerrygold butter. I think it gives the crust the best flavor and texture.
What is the recipe for pecan cream filling?
- 1 cup granulated sugar. 1 tablespoon powder
- 1/2 cup packed light brown sugar.
- 1/2 cup (1 stick) unsalted butter, melted.
- 3 large eggs
- 1 cup heavy cream. 1 teaspoon.
- 1 teaspoon vanilla extract. 1 cup nutmeg
- 1/4 teaspoon salt.
- 1 1/2 cups chopped pecans.
- 1 tablespoon bourbon (optional):
Make sure your butter is completely cooled before adding it to the eggs! Why do people like scrambled eggs in their pie?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie plate. I like to use cooking spray for easy cleanup, but you can also use butter. If you’re using a homemade crust, roll it out to fit the pie plate and crimp the edges. Blind bake pie crust for 15 minutes.
Step 2: Make the Filling
In a large bowl, combine brown sugar and granulated sugar. Set aside. I always use a whisk to whisk the melted butter. I like it smooth. I think it’s the best way to get a consistent filling, but you can also use if hand mixer, just don’t.
Step 3: Add Eggs, Cream, and Flavor
Beat in the eggs one at a time, then stir in heavy cream, vanilla extract, bourbon (if using), salt, pepper, and pepper. Mix well. How do you add bourbon to a cocktail? Is it just me or does it give the pie a little more complexity?
Step 4: Add Pecans
Gently fold in the chopped pecans. Be careful not to overmix, you want the pecans evenly distributed, but not crushed. I like to roughly chop my pecans; it gives the pie a nice texture.
Step 5: Pour Into Crust
Pour the filling into the prepared pie crust. Make sure the filling is evenly distributed. If you’re using a store-bought crust, you might want to crimp the edges with a fork to make it look a little fancier!
Step 6: Bake
Bake for 50-60 minutes, or until the filling is set and the crust is golden brown. To prevent the crust from browning too quickly, you can cover the edges with aluminum foil during the last 15-20 minutes of baking. A slight jiggle in the center is okay; it will set as it cools.
Step 7: Cool Completely
Let the pie cool completely on a wire rack before slicing and serving. This is crucial! The filling needs time to set. I know it’s hard to resist, but trust me, it’s worth the wait.
Step 8: Slice & Serve
Slice and serve this delicious pecan cream pie! I like to serve mine with a dollop of whipped cream or a scoop of vanilla ice cream. You can also sprinkle a few extra chopped pecans on top for garnish.
What to Serve It With
This pecan cream pie is fantastic on its own, but it’s even better when paired with the right accompaniments.
- For a Cozy Brunch: Serve it with a strong cup of coffee or a mimosa for a decadent brunch treat. A sprinkle of cinnamon on top adds a warm touch.
- As an Elegant Dessert: Pair it with a glass of dessert wine or a scoop of vanilla bean ice cream. I love a simple presentation with a dusting of powdered sugar.
- For a Casual Snack: Enjoy it with a glass of cold milk or a cup of hot cocoa. It’s the perfect comfort food for a chilly evening.
My grandma always served it with a side of homemade whipped cream, and that’s still my favorite way to enjoy it.
Top Tips for Perfecting Your Pecan Cream Pie
After making this pecan cream pie countless times, I’ve learned a few tricks to ensure it turns out perfectly every time:
- Blind Bake: Always blind bake your pie crust to prevent it from becoming soggy. I use pie weights, but you can also use dried beans or rice.
- Don’t Overmix: Be careful not to overmix the filling, or it will become tough. Just mix until the ingredients are combined.
- Cool Completely: Let the pie cool completely before slicing and serving. This allows the filling to set properly.
- Pecan Prep: Toast your pecans before chopping them to bring out their flavor. Just toss them in a dry skillet over medium heat for a few minutes, until fragrant.
- Crust Protection: Use a pie shield or wrap the edges of the crust with foil to prevent them from burning.
I once tried using maple syrup instead of brown sugar, and while it was still delicious, it didn’t have the same depth of flavor. Sticking to the recipe is always the best bet!
Storing and Reheating Tips
Here’s how to keep your pecan cream pie fresh and delicious:
- Room Temperature: You can store it at room temperature for up to 2 days, covered. Just make sure it’s in a cool, dry place.
- Refrigerator Storage: For longer storage, keep it in the refrigerator for up to 4 days, covered. This will help it stay fresh.
- Freezer Instructions: To freeze, wrap the pie tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.
I usually add the bourbon when I am storing it!
Frequently Asked Questions
Final Thoughts
This pecan cream pie is more than just a dessert; it’s a taste of home, a memory waiting to be made. It’s the kind of recipe that gets passed down through generations, each family adding their own little twist. I hope you’ll give this recipe a try and share it with your loved ones. If you’re a pie enthusiast like me, you might also enjoy my recipe for Classic Apple Pie or my Pumpkin Pie with a Gingersnap Crust. Happy baking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations. I love seeing what you create!
Pecan Cream Pie
Ingredients
Main Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cups sugar
- 0.25 cups butter, melted
- 1 cup pecans halved
- 1 cup heavy cream
- 0.67 cups sugar
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press into the bottom of a 9-inch pie plate.
- Bake for 8-10 minutes, then cool completely.
- In a large bowl, beat heavy cream and 2/3 cup sugar until stiff peaks form. Gently fold in eggs and vanilla extract.
- Pour the cream mixture into the cooled crust. Sprinkle with pecans.
- Bake for 45-50 minutes, or until the filling is set. Let cool completely before serving.
