Description
A rich and creamy pecan cream pie featuring a buttery crust, a smooth vanilla cream filling, and a crunchy toasted pecan topping. This indulgent dessert blends the classic flavors of pecan pie with a light, fluffy cream texture.
Ingredients
- 1 pre-baked 9-inch pie crust
- 1 cup (120g) pecans, toasted and roughly chopped
- 1 cup (240ml) heavy whipping cream
- 1/2 cup (100g) brown sugar
- 1/4 cup (50g) granulated sugar
- 4 oz (115g) cream cheese, softened
- 1 cup (240ml) whole milk
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons powdered sugar
Instructions
- In a saucepan over medium heat, whisk together milk, brown sugar, granulated sugar, cornstarch, and salt.
- Cook while stirring constantly until the mixture thickens and begins to bubble.
- Remove from heat and stir in butter and vanilla extract until smooth.
- Let the mixture cool slightly, then beat in the softened cream cheese until creamy.
- Pour the filling into the pre-baked pie crust and spread evenly.
- Refrigerate for at least 2 hours until the filling is set.
- In a bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Spread or pipe the whipped cream over the chilled pie.
- Sprinkle toasted pecans evenly on top.
- Chill for another 30 minutes before slicing and serving.
Notes
- Toast pecans in a dry skillet or oven for deeper flavor.
- For extra richness, drizzle caramel sauce over the pie before serving.
- Store the pie covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American