Pecan cream pie

Pecan cream pie

Pecan cream pie is a delicious dessert that combines the rich, nutty flavor of pecans with a smooth, creamy filling. Here’s a basic recipe for making pecan cream pie:


For the pie crust:

1 9-inch pie crust (store-bought or homemade)
For the pecan filling:
1 cup pecan halves
1 cup granulated sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups heavy cream
3 large eggs
1 teaspoon vanilla extract


Preheat your oven to 350°F (175°C).

Pecan cream pie

Prepare the pie crust in a 9-inch pie dish, either by using a pre-made crust or making your own.
In a medium-sized bowl, mix together the sugar, flour, and salt.
In a separate bowl, whisk the eggs until they are well beaten. Then, gradually whisk in the heavy cream and vanilla extract.

Gradually add the egg and cream mixture to the sugar and flour mixture, stirring until everything is well combined.

Sprinkle the pecan halves evenly across the bottom of the pie crust.

Pour the cream and egg mixture over the pecans, making sure they are evenly distributed.

Place the pie in the preheated oven and bake for about 45-50 minutes, or until the filling is set and the top is lightly browned. You may want to cover the edges of the crust with aluminum foil if they start to get too brown during baking.

Once the pie is done, remove it from the oven and let it cool completely before serving. You can refrigerate it to help it set further.

Slice and serve the pecan cream pie with a dollop of whipped cream or a scoop of vanilla ice cream, if desired.

Enjoy your homemade pecan cream pie! It’s a delightful dessert with a perfect balance of sweetness and nuttiness.