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Pecan Cream Pie

Warm, nutty, and luxuriously creamy Pecan Cream Pie with a crisp graham cracker crust and topped with whipped cream.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 cup chopped pecans, toasted
  • 1 cup heavy whipping cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Extra pecans for garnish (optional)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a mixing bowl; stir until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly into a 9-inch pie dish to form an even crust. Bake for 8 to 10 minutes until lightly golden. Let the crust cool completely on a wire rack before filling.
  4. Whisk together 1/2 cup granulated sugar, cornstarch, and salt in a medium saucepan until uniform.
  5. Whisk together 1 cup heavy cream, 1 cup whole milk, and the 3 egg yolks in another bowl until smooth. Gradually pour this mixture into the saucepan while whisking constantly.
  6. Cook over medium heat, whisking continuously, until it thickens and begins to bubble. Continue cooking for about 1 minute after bubbling.
  7. Remove from heat and stir in 1 teaspoon vanilla extract and the 1 cup toasted chopped pecans.
  8. Pour the warm pecan custard filling into the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours to set fully.
  9. Whip 1 cup chilled heavy whipping cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form. Spread over the chilled pie and garnish with extra pecans if desired.

Notes

Toast pecans for enhanced flavor. Keep crust cool before filling. Store the pie refrigerated for up to 4 days.

Nutrition

Keywords: pecan pie, cream pie, dessert