Pecan Cream Pie

Ingredients

For the crust (homemade or store-bought option):

• 1 ½ cups graham cracker crumbs (about 10–12 crackers)
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted

(Optional: you can use a pre-baked 9-inch pastry shell if you prefer a traditional crust instead of graham cracker)

For the pecan filling:

• ½ cup packed light brown sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 2 ½ cups whole milk
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon pure vanilla extract
• 1 cup chopped pecans (toasted for best flavor)

For the topping:

• 1 ½ cups heavy whipping cream, chilled
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• ½ cup pecan halves (for garnish, toasted)

Instructions

Step 1 – Make the crust

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
3. Press mixture firmly into the bottom and up the sides of a 9-inch pie pan.
4. Bake for 10 minutes, then set aside to cool.

Step 2 – Prepare the pecan cream filling

1. In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
2. Gradually whisk in the milk until smooth.
3. Cook over medium heat, stirring constantly, until mixture starts to thicken and bubble (about 6–8 minutes).
4. In a separate bowl, lightly beat egg yolks. Slowly whisk in about ½ cup of the hot mixture to temper eggs.
5. Return egg mixture back into saucepan, whisking constantly. Cook for another 2–3 minutes until thick and creamy.
6. Remove from heat, stir in butter, vanilla, and toasted chopped pecans.
7. Pour filling into the prepared crust. Smooth the top with a spatula.
8. Cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in refrigerator for at least 4 hours or overnight.

Step 3 – Make whipped cream topping

1. In a large chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread whipped cream evenly over chilled pie.

Step 4 – Garnish and serve

• Sprinkle additional toasted pecans on top (halves or chopped).
• Chill another 30 minutes before slicing for best texture.

Tips & Variations

• Extra nutty: Fold in an extra ½ cup pecans into the whipped cream layer.
• Chocolate pecan cream pie: Add ½ cup melted dark chocolate to the custard filling for a chocolate twist.
• Shortcut version: Use instant vanilla pudding mix (3.4 oz) with milk and fold in pecans if you need a super-fast filling.

Benefits

• Pecans are rich in healthy fats, fiber, and antioxidants.
• Homemade custard provides protein from eggs and calcium from milk.
• Make-ahead friendly – can be refrigerated up to 2 days before serving.

Conclusion

This Pecan Cream Pie combines the silky smoothness of custard, the crunch of toasted pecans, and the fluffiness of whipped cream, all on a buttery crust. Perfect for Thanksgiving, holidays, or anytime you want a decadent dessert that impresses