Oh, let me tell you about my absolute favorite dessert: pecan cream pie! It’s this luscious creation with a rich, velvety filling that’s just bursting with flavor, topped off with a crunchy layer of toasted pecans that adds the perfect contrast. I remember the first time I made this pie for my family’s Thanksgiving dinner. The moment I pulled it out of the oven, the whole house filled with this warm, nutty aroma that made everyone gather around the kitchen. My aunt practically begged for the recipe, and trust me, it’s become a staple at every holiday since then! Plus, it’s so simple to whip up, you’ll feel like a pie-making pro in no time. I can’t wait for you to try it—you’re going to love it as much as I do!
Ingredients for Pecan Cream Pie
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pre-made pie crust (store-bought for convenience or homemade if you’re feeling adventurous!)
- 1 cup pecans, chopped (the star of the show, adding that delightful crunch!)
- 1 cup heavy cream (for that luscious, creamy topping)
- 1 cup powdered sugar (to sweeten the whipped cream perfectly)
- 2 teaspoons vanilla extract (because vanilla and pecans are a match made in heaven)
- 3 large eggs (these will help give the filling its rich texture)
- 1 cup corn syrup (this is what makes it ooey-gooey and sweet)
- 1/4 cup unsalted butter, melted (for a touch of richness)
How to Prepare Pecan Cream Pie
Preheat the Oven
First things first, let’s get that oven fired up! Preheat it to 350°F (175°C). Trust me, this is the perfect temperature for baking our pecan cream pie to golden perfection.
Prepare the Filling
Now, grab a mixing bowl and let’s make that filling. Start by whisking together the corn syrup, large eggs, and melted butter until it’s all combined and looking glossy. This mixture is the base of our pie and gives it that rich, gooey goodness we all love. Next, fold in those chopped pecans and the vanilla extract. Oh, the smell of vanilla mixed with pecans is divine! Just gently stir until everything is well incorporated.
Fill the Pie Crust
It’s time to bring it all together! Carefully pour the luscious filling into your pre-made pie crust. Make sure to get every last bit of that gooey goodness in there. Don’t worry if it looks a bit full; it will bake down beautifully!
Bake the Pie
Slide that pie into the preheated oven and set your timer for 45 minutes. You’ll want to keep an eye on it during the last few minutes. The pie is done when the edges are set, but the center still has a slight jiggle. This is key, as it will firm up while cooling. If you notice the edges browning too much, feel free to cover them with a bit of foil!
Whip the Cream
While the pie is baking, let’s make that heavenly whipped cream! In a chilled bowl, beat the heavy cream with the powdered sugar until soft peaks begin to form. This usually takes about 3-5 minutes with a hand mixer. You want it to be fluffy and just sweet enough to complement the flavors of the pie!
Assemble the Pie
Once your pie has cooled down to room temperature (patience is key here!), it’s time to top it with that luscious whipped cream. Spread it generously over the pie, and if you’re feeling fancy, sprinkle some additional pecans on top for that extra crunch and a beautiful presentation. Now, take a step back and admire your creation before diving in!
Tips for Success
- Use room temperature eggs for a smoother filling—this helps everything blend beautifully and gives you that rich texture you’re after!
- Ensure your heavy cream is cold before whipping it. Cold cream whips up faster and holds its shape better, which is essential for that perfect topping!
- Check for doneness by gently shaking the pie. If the edges are set but the center has a slight jiggle, it’s ready to come out of the oven. It will continue to firm up as it cools!
Nutritional Information Disclaimer
Just a friendly note: nutritional information can vary based on the specific ingredients and brands you use, so keep that in mind when you’re whipping up this delicious pecan cream pie. I’m not providing precise nutritional values here, as they can fluctuate quite a bit. It’s always a good idea to check the labels of your ingredients for the most accurate information. Enjoy your baking, and remember, it’s all about balance and enjoying those sweet moments!
FAQ About Pecan Cream Pie
Can I use a different type of nuts?
Absolutely! While pecans are the star of this show, you can swap them out for walnuts or hazelnuts if you prefer. Just remember, the flavor will change a bit, but it’ll still be delicious!
Can I make pecan cream pie ahead of time?
Yes, you can! This pie actually tastes even better the next day as the flavors meld together. Just be sure to store it in the refrigerator after it’s fully cooled.
What if my pie crust is too brown?
If you notice the edges of your pie crust browning too quickly, don’t panic! Just cover the edges with aluminum foil to prevent them from burning while the center continues to bake.
Can I freeze pecan cream pie?
You can freeze the pie, but I recommend freezing it without the whipped cream topping. Just wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight when you’re ready to enjoy it!
Is pecan cream pie gluten-free?
It depends on the crust you use! If you opt for a gluten-free pie crust, then yes, you can make this pecan cream pie gluten-free. Just check those labels to be sure!
Why You’ll Love Pecan Cream Pie
- Quick to prepare, making it perfect for any occasion!
- Rich, indulgent flavors that will impress your guests.
- Easy-to-follow steps, even for beginner bakers.
- Can be served warm or chilled, so it fits any preference.
- Deliciously crunchy pecans on top add a lovely texture!
Storage & Reheating Instructions
After you’ve indulged in your delicious pecan cream pie (and I know you will!), you might find yourself with some leftovers. No worries! Just store any uneaten pie in the refrigerator. Make sure to cover it tightly with plastic wrap or pop it in an airtight container to keep it fresh. It’ll stay good for about 3-4 days, but trust me, it’s best enjoyed sooner rather than later!
If you want to serve it warm, just slice a piece and pop it in the microwave for about 15-20 seconds. Keep an eye on it so it doesn’t get too hot—nobody wants a molten center! Alternatively, you can enjoy it chilled, which really lets those flavors shine. Either way, you can’t go wrong with this amazing pie! Enjoy every last bite!
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Pecan Cream Pie 2: Indulge in Irresistible Sweetness
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delicious pecan cream pie with a rich filling and crunchy topping.
Ingredients
- 1 pre-made pie crust
- 1 cup pecans, chopped
- 1 cup heavy cream
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup corn syrup
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix corn syrup, eggs, and melted butter.
- Add chopped pecans and vanilla extract to the mixture.
- Pour filling into the pie crust.
- Bake for 45 minutes or until set.
- While baking, whip heavy cream with powdered sugar until soft peaks form.
- Let pie cool, then top with whipped cream.
- Garnish with additional pecans if desired.
Notes
- Store leftovers in the refrigerator.
- Can be served warm or chilled.
- For extra flavor, add a pinch of salt to the filling.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: pecan cream pie, dessert, pie recipe
