If you’ve never tried pecan cream pie, let me just tell you—it’s a game changer! Imagine a rich and creamy filling that’s perfectly sweet, all nestled in a flaky crust, topped with those irresistible crunchy pecans. Oh, and the smell that fills your kitchen while it bakes? Absolutely heavenly! I remember the first time I made this pie for a family gathering; everyone was raving about it! It’s become my go-to dessert for any occasion because it’s so delightful yet surprisingly simple to whip up. Trust me, once you take that first bite, you’ll understand why pecan cream pie has a special place in my heart (and stomach)!
Ingredients for Pecan Cream Pie
- 1 pie crust (store-bought or homemade)
- 1 cup pecans, chopped (feel free to toast them for added flavor!)
- 1 cup heavy cream (the richer, the better for that creamy texture)
- 1 cup sweetened condensed milk (this gives it that lovely sweetness)
- 3 large eggs (room temperature works best for a smooth blend)
- 1 teaspoon vanilla extract (don’t skimp on the good stuff!)
- 1/2 cup packed brown sugar (light or dark, your choice!)
- 1/4 teaspoon salt (just a pinch to balance the sweetness)
How to Prepare Pecan Cream Pie
- First things first, preheat your oven to 350°F (175°C). This step is crucial because a hot oven helps the pie set just right.
- In a mixing bowl, whisk together the heavy cream, sweetened condensed milk, eggs, vanilla extract, brown sugar, and salt until everything is well combined. You want this mixture to be smooth and creamy, so take your time!
- Next, gently fold in the chopped pecans. This is where the magic happens—those pecans will add that lovely crunch throughout the pie.
- Now, pour the mixture into your prepared pie crust. Don’t worry if it looks a bit full; it will bake beautifully!
- Pop that pie into the oven and bake for 45-50 minutes. You’ll know it’s ready when the edges are set, but the center still has a slight jiggle—just like a good cheesecake!
- Once it’s done, take it out of the oven and let it cool at room temperature for about 30 minutes. This helps it firm up a bit more.
- Finally, refrigerate the pie until it’s completely chilled, at least 2 hours, before serving. Trust me, it’s worth the wait!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for any occasion!
- Rich and creamy texture that melts in your mouth.
- Deliciously sweet with a hint of nuttiness from the pecans.
- Impressive enough for guests yet simple enough for a weeknight treat.
- Leftovers? They taste even better the next day!
Equipment Needed
- Pie dish (9-inch): A classic choice for shaping your pie and presenting it beautifully.
- Mixing bowl: Use a medium-sized bowl for combining all those creamy ingredients.
- Whisk: A handy tool to ensure your filling is smooth and lump-free.
- Measuring cups and spoons: Accurate measurements are key to a perfect pie!
- Oven: You’ll need this to bake your pie to golden perfection.
Tips for Success
To make sure your pecan cream pie turns out perfectly, here are a few of my top tips! First, don’t skip the cooling time after baking—it’s essential for setting the filling. If you notice the edges of your pie browning too quickly, cover them with aluminum foil to prevent burning while the center finishes cooking. Also, remember to use room temperature eggs; they blend more easily into the mixture for that dreamy texture. If you’re feeling adventurous, toast your pecans before adding them for an extra depth of flavor. And finally, don’t forget the whipped cream on top—it makes every slice even more delightful!
Variations on Pecan Cream Pie
If you’re looking to switch things up, there are plenty of delicious variations to try! For a twist, consider swapping out the pecans for walnuts or hazelnuts for a different nutty flavor. You could also add a splash of bourbon or maple syrup to the filling for an extra layer of sweetness and complexity. Feeling adventurous? Toss in some chocolate chips for a decadent chocolate pecan cream pie! And don’t forget, you can play with spices too—try adding a pinch of cinnamon or nutmeg for a warm, cozy vibe. The possibilities are endless, so have fun experimenting!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, but here’s a general breakdown per serving of this delightful pecan cream pie:
- Calories: 320
- Fat: 25g
- Saturated Fat: 10g
- Protein: 4g
- Carbohydrates: 30g
- Sugar: 20g
- Sodium: 200mg
- Fiber: 2g
- Cholesterol: 100mg
This pie is rich and indulgent, so enjoy it as a special treat!
FAQ about Pecan Cream Pie
Can I use a different type of nut? Absolutely! While pecans are traditional, you can swap them for walnuts or even almonds if you prefer. Just keep in mind that different nuts will bring their own unique flavor and texture to the pie.
How do I know when the pie is done baking? Great question! You’ll know it’s ready when the edges are set and the center has a slight jiggle. It should firm up as it cools, so don’t worry if it seems a bit wobbly when you take it out of the oven.
Can I make this pie ahead of time? Yes! This pecan cream pie is perfect for making a day in advance. Just store it in the refrigerator after it cools completely. The flavors meld beautifully overnight, making it even more delicious when you serve it!
What’s the best way to serve it? I love serving my pecan cream pie with a generous dollop of freshly whipped cream on top. You can also sprinkle some additional chopped pecans for extra crunch, or drizzle with chocolate sauce for an indulgent twist!
How should I store leftovers? Any leftover pie should be covered and stored in the refrigerator. It’ll stay fresh for about 3-5 days, but trust me, it’s likely to disappear long before then!
Print
Pecan Cream Pie: 7 Reasons You’ll Adore This Dreamy Dessert
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A rich and creamy dessert made with pecans and a smooth filling.
Ingredients
- 1 pie crust
- 1 cup pecans, chopped
- 1 cup heavy cream
- 1 cup sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the heavy cream, sweetened condensed milk, eggs, vanilla extract, brown sugar, and salt.
- Add the chopped pecans to the mixture and stir.
- Pour the mixture into the pie crust.
- Bake for 45-50 minutes or until set.
- Let it cool before serving.
Notes
- Serve with whipped cream on top.
- Store leftovers in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Keywords: pecan cream pie, dessert, pie, pecans
