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Pecan Cream Pie

Classic Pecan Cream Pie

This recipe delivers a rich and creamy pecan pie with a buttery, flaky crust. Perfect for holidays or any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cup Cold unsalted butter cut into cubes
  • 0.25 cup Ice water
Filling Ingredients
  • 1 cup Granulated sugar
  • 0.25 cup All-purpose flour
  • 0.25 teaspoon Salt
  • 4 Large eggs
  • 1 cup Heavy cream
  • 1 teaspoon Vanilla extract
  • 1 cup Pecans halves, toasted

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Mixing bowls
  • Whisk
  • Measuring Cups and Spoons
  • Rolling pin

Method
 

Instructions
  1. Make the crust: Whisk together flour and salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.
  2. Roll out dough to a 12-inch circle and transfer to a 9-inch pie plate. Trim and crimp edges. Prick bottom with a fork. Line with parchment paper and pie weights; bake at 375°F (190°C) for 15 minutes.
  3. Remove weights and bake for 5-7 more minutes, until lightly golden. Cool completely.
  4. Make the filling: In a large bowl, whisk together sugar, flour, and salt. Whisk in eggs one at a time. Stir in heavy cream and vanilla.
  5. Stir in toasted pecans. Pour filling into the cooled crust.
  6. Bake at 350°F (175°C) for 50-55 minutes, or until set (center may jiggle slightly).
  7. Cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a richer flavor, use dark corn syrup instead of some or all of the granulated sugar. Toasting the pecans enhances their flavor and adds a nice crunch. You can also add a pinch of cinnamon or nutmeg to the filling for extra warmth.