Pecan Cream Pie

 Pecan Cream Pie
Meet the cream pie your dessert table has been missing: a buttery, flaky shell cradling a silky
 vanilla custard studded with toasted pecans. It slices clean, tastes luxuriously light, and delivers that irresistible pecan crunch on top. Developed for tinsuf, this method is streamlined and foolproof—no gelatin, no fuss, just a perfectly set, glossy filling every time.

Cream cheese frosting
Toasted pecans for depth, custard for silk—one timeless slice.

Author:tinsuf
Cuisine: American
Category: Dessert
Keywords: pecan cream pie, custard pie, toasted pecans, tinsuf
Prep Time: 25 mins
Cook Time: 15 mins
Chill Time: 4 hrs
Yield: 8 slices

Table of Contents

    Ingredients
    Step-by-Step Instructions
    Troubleshooting & Consistency Tips
    Storage & Make-Ahead
    Variations
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Ingredients

    1 pre-baked 9-inch pie crust, cooled
    1 cup pecans, chopped
    1 cup heavy cream
    1 cup whole milk
    3/4 cup (150 g) granulated sugar
    1/4 cup (28 g) cornstarch

    4 large egg yolks
    2 Tbsp (28 g) unsalted butter
    1 tsp pure vanilla extract
    1/4 tsp fine sea salt
    Lightly sweetened whipped cream, for serving (optional)

Step-by-Step Instructions


    Toast the pecans —
    Heat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast 8–10 minutes until fragrant and lightly golden. Cool completely.
    Cook the cream filling —
    In a medium saucepan, whisk sugar, cornstarch, and salt. Add milk, cream, and egg yolks; whisk until smooth. Cook over medium heat, whisking constantly, until thickened and gently bubbling, 8–10 minutes.
    Finish —
    Off heat, whisk in butter and vanilla until the custard is glossy and smooth.
    Assemble the pie —
    Scatter toasted pecans evenly over the cooled pie crust. Pour warm custard on top and smooth with an offset spatula.
    Chill to set —
    Press plastic wrap or parchment directly on the surface. Refrigerate at least 4 hours, preferably overnight, until sliceable.
    Serve —
    Slice with a hot, dry knife. Top with whipped cream and extra pecans if you like.

    Baking ingredients online


Troubleshooting & Consistency Tips

    Runny pie? Cook the custard until it reaches a slow boil with thick bubbles and passes the spoon test (draw a line on the back of a spoon; it should hold). Chill fully.
    Grainy texture? Keep the heat moderate and whisk constantly. If needed, strain the hot custard through a fine sieve before pouring into the crust.
    Soggy bottom? Blind-bake your crust until deeply golden and cool completely before filling.
    Bland flavor? Do not skip toasting the pecans; it unlocks sweetness and aroma. A pinch more salt can sharpen flavors.

Make it tall: For extra height, increase dairy by 25% and cornstarch to 1/3 cup; extend cooking by 1–2 minutes until very thick.

Storage & Make-Ahead

    Make ahead: Pie keeps well, covered, for 2 days chilled. Crust can be blind-baked 1 day ahead.
    Freeze: Not ideal for custard texture. If you must, freeze slices tightly wrapped up to 1 month; thaw overnight in the fridge.
    Leftovers: Store covered 3–4 days. Serve cold or let stand 10 minutes at room temp for a silkier bite.

Variations

    Maple Pecan: Replace 1/4 cup sugar with maple syrup; reduce milk by 2 Tbsp to balance.
    Chocolate Swirl: Whisk 85 g chopped dark chocolate into half the hot custard; swirl both fillings together in the shell.
    Bourbon Vanilla: Add 1–2 tsp bourbon with the vanilla for a warm finish.
    Salted Honey: Swap 2 Tbsp sugar for honey and finish the top with a light sprinkle of flaky salt.

    Chocolate dessert recipes

Recipe created for tinsuf. If you loved this Pecan Cream Pie, explore more tinsuf-tested pies and custards for dependable technique and standout flavor.