Pecan Cream Pie!!!

Prep Time: 30 minutes | Cook Time: 50 minutes, plus 4+ hours chilling | Total Time: 5 hours 20 minutes
Skill Level: Intermediate | Yield: One 9-inch pie (10-12 slices)

There are pies that are simple, and then there are pies that are an event. This Pecan Cream Pie is definitively the latter. Imagine the deep, toasty crunch of a classic pecan pie, but swirled into a layer of cool, luxurious vanilla custard, all cradled in a buttery, flaky crust. It’s two beloved desserts in one sublime slice—a textural masterpiece that promises and delivers pure, unadulterated joy with every bite.

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Ingredients

For the Flaky Pie Crust:

• 1 ¼ cups (160g) all-purpose flour, plus more for dusting

• ½ teaspoon salt

• ½ teaspoon granulated sugar

• ½ cup (1 stick / 113g) unsalted butter, cold and cubed

• 3-4 tablespoons ice water

For the Vanilla Cream Filling:

• ¾ cup (150g) granulated sugar

• ¼ cup (30g) cornstarch

• ¼ teaspoon salt

• 2 ½ cups (590ml) whole milk

• 4 large egg yolks

• 2 tablespoons (28g) unsalted butter

• 2 teaspoons pure vanilla extract (or 1 tsp vanilla bean paste)

For the Pecan Praline Layer:

• 1 ½ cups (150g) pecan halves

• ½ cup (115g) unsalted butter

• 1 cup (220g) packed dark brown sugar

• ½ cup (120ml) pure maple syrup or dark corn syrup

• ¼ teaspoon salt

• 2 teaspoons pure vanilla extract

• 3 large eggs, lightly beaten

For the Whipped Cream Topping (Optional):

• 1 cup (240ml) heavy whipping cream, cold

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

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Instructions

Part 1: The Perfect Foundation – Blind Bake the Crust

Time: 15 min prep + 30 min bake | Intensity: Low

1. Make the Dough: In a food processor, pulse flour, salt, and sugar. Add cold, cubed butter and pulse until mixture resembles coarse meal. Drizzle in ice water, 1 tablespoon at a time, pulsing until dough just begins to clump.

2. Chill: Turn dough onto a floured surface, gather into a disk, wrap in plastic, and refrigerate for at least 30 minutes (or up to 2 days).

3. Roll & Shape: On a floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges decoratively. Freeze for 15 minutes.

4. Bake: Preheat oven to 375°F (190°C). Line the chilled crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Carefully remove parchment and weights, then bake for another 10-12 minutes until the crust is dry and just beginning to turn golden. Set aside to cool. Reduce oven temperature to 350°F (175°C).

Part 2: The Velvety Heart – Vanilla Cream Filling

Time: 15 minutes | Intensity: Medium (requires constant attention)

1. Combine: In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually whisk in the milk until smooth.

2. Cook: Place saucepan over medium heat, whisking constantly. Mixture will thicken and begin to bubble after 6-8 minutes. Let it bubble gently for 1 full minute, still whisking.

3. Temper Eggs: Place egg yolks in a small bowl. Gradually whisk about 1 cup of the hot milk mixture into the yolks to temper them. Then, whisk this yolk mixture back into the saucepan.

4. Finish: Cook over medium-low heat for 2 more minutes, whisking constantly, until very thick. Remove from heat. Stir in butter and vanilla until completely smooth and melted.

5. Chill: Immediately pour the hot cream filling into the cooled pie shell. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, until completely set and cold.

Part 3: The Crown of Crunch – Pecan Praline Layer

Time: 10 min prep + 40 min bake | Intensity: Low

1. Toast Pecans (Optional but recommended): Spread pecans on a baking sheet and toast in the 350°F (175°C) oven for 6-8 minutes until fragrant. Let cool, then chop roughly.

2. Make Praline Filling: In a medium saucepan over medium heat, melt butter. Stir in brown sugar, maple syrup, and salt. Cook, stirring constantly, until the sugar dissolves and the mixture just begins to simmer (about 3 minutes). Remove from heat and let cool for 5 minutes.

3. Combine: Whisk the vanilla extract into the slightly cooled syrup. Very gradually, whisk in the beaten eggs until fully incorporated. Stir in the toasted pecans.

4. Bake: Gently pour the pecan mixture over the fully set vanilla cream layer, spreading evenly.

5. Final Bake: Place the pie on a baking sheet (to catch any drips) and bake at 350°F (175°C) for 35-40 minutes, until the pecan layer is set and puffed slightly at the edges. The center should still have a slight jiggle.

6. The Crucial Rest: Place the pie on a wire rack and let it cool completely to room temperature (about 2 hours). This allows the pecan layer to set properly. Then, refrigerate for at least 2 more hours before serving.

Part 4: The Finishing Touch – Whipped Cream

Time: 5 minutes | Intensity: Low

Just before serving, combine cold cream, powdered sugar, and vanilla in a chilled bowl. Whip with a hand mixer or whisk until medium-stiff peaks form. Pipe or dollop over individual slices.

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Nutrition Information (Per slice, based on 12 slices, without whipped cream topping)

• Calories: ~520 kcal

• Total Fat: 32g

• Saturated Fat: 14g

• Cholesterol: 150mg

• Sodium: 180mg

• Total Carbohydrates: 55g

• Dietary Fiber: 2g

• Sugars: 41g

• Protein: 7g

Note: Nutritional information is an estimate provided by a third-party application and may vary based on specific ingredients and portion sizes.

Chef’s Notes & Final Touch

This pie is an investment of time and love, but each component can be your secret weapon. The crust and vanilla cream can be made a day ahead. Assemble and bake the pecan layer the day you plan to serve for maximum freshness and that perfect contrast of textures.

Serve each chilled slice with a cloud of fresh whipped cream and perhaps a single, perfect pecan half on top. The result is nothing short of spectacular: a fork glides through a glossy, crunchy-sweet pecan topping into a cool, creamy custard, all anchored by a shattering, buttery crust. It’s rich, it’s balanced, and it’s absolutely unforgettable—the definitive pie for holidays, celebrations, or when you simply deserve a slice of heaven.

Enjoy the symphony of crunch and cream!