Pecan Cream Pie is a luscious twist on the classic pecan dessert, combining the nutty crunch of toasted pecans with a silky, custard-like cream filling.
Nestled in a buttery pie crust, this pie balances richness and texture, offering a luxurious treat that’s perfect for holidays, gatherings, or any time you crave a comforting, elegant dessert.
Why People Will Love This Recipe
Combines the familiar comfort of pecan pie with the elegance of a creamy custard filling.
The toasted pecans add depth and a subtle smokiness that enhances the sweetness.
A smooth, velvety filling contrasts beautifully with the crisp crust and crunchy nuts.
Perfect for make-ahead entertaining, as it chills and sets in the fridge.
A versatile dessert that feels both rustic and refined—ideal for both casual dinners and festive occasions.
Key Ingredients
Pecans – Toasted for rich flavor and a delicate crunch that balances the creamy filling.
Heavy cream & whole milk – Provide the custard base, ensuring a smooth, luscious texture.
Egg yolks – Add richness, structure, and a golden hue to the cream filling.
Cornstarch – Acts as a thickener, giving the filling stability and silkiness.
Vanilla extract – Brings warmth and depth to the overall flavor.
Pie crust – A buttery, crisp foundation that holds the creamy pecan filling together.
Pecan Cream Pie
Ingredients
Pie crust – 1, fully baked and cooled (homemade or store-bought)
Pecans – 1 cup, chopped
Heavy cream – 1 cup
Whole milk – 1 cup
Granulated sugar – ¾ cup
Cornstarch – ¼ cup
Egg yolks – 4 large
Unsalted butter – 2 tablespoons
Vanilla extract – 1 teaspoon
Salt – ¼ teaspoon
Instructions
Prepare the crust:
Use a fully baked pie crust as the base. You can make one from scratch using your favorite recipe or use a store-bought version for convenience. Allow the crust to cool completely before adding the filling.
Toast the pecans:
Spread the chopped pecans evenly on a baking sheet. Toast them in a preheated oven at 350°F (175°C) for 8–10 minutes, until fragrant and lightly golden. Watch carefully to avoid burning. Remove from the oven and let cool.
Make the cream filling:
In a medium saucepan, whisk together the heavy cream, whole milk, granulated sugar, cornstarch, egg yolks, and salt until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens and reaches a gentle boil—about 8–10 minutes.
Finish the filling:
Remove from the heat and stir in the butter and vanilla extract. Mix until the butter melts and the filling becomes silky and smooth.
Assemble the pie:
Scatter the toasted pecans evenly over the cooled pie crust. Pour the warm cream filling over the pecans, spreading with a spatula to smooth the surface. Let cool slightly before chilling to set.
Important Notes
Toast the pecans carefully—they can go from golden to burnt quickly. Keep an eye on them.
Cool the crust completely before adding the filling to prevent sogginess.
Chill the pie at least 2–3 hours before serving to let it set properly.
For a richer flavor, you can use dark brown sugar in place of some granulated sugar.
This pie is best served chilled, but can also be enjoyed at room temperature.
Nutrition Information
(per slice, based on 8 servings)
Calories: 420 kcal | Total Fat: 28 g | Saturated Fat: 12 g | Monounsaturated Fat: 10 g | Polyunsaturated Fat: 3 g | Cholesterol: 135 mg | Sodium: 190 mg | Total Carbohydrates: 36 g | Dietary Fiber: 2 g | Sugars: 22 g | Protein: 6 g
Frequently Asked Questions:
1. Can I use a graham cracker crust instead of a traditional pie crust?
Yes, a graham cracker crust works beautifully and adds a slightly sweeter, crunchier base.
2. How long does Pecan Cream Pie last in the refrigerator?
Stored in an airtight container, it will keep well for 3–4 days.
3. Can I make this pie ahead of time?
Absolutely. In fact, it tastes better after chilling overnight as the flavors meld and the filling sets.
4. Can I substitute another nut for pecans?
Yes, walnuts or hazelnuts can be used, though the flavor will change slightly. Pecans remain the classic choice.
5. Can this pie be frozen?
It’s not recommended—cream-based fillings don’t thaw well and can separate.
6. How do I know when the cream filling is thick enough?
The mixture should coat the back of a spoon and hold a line when you run your finger through it.
7. Can I make the filling without cornstarch?
Yes, but it will be looser. You can substitute with flour (use ⅓ cup) or arrowroot starch (¼ cup).
8. Why is my filling lumpy?
This usually happens if the heat is too high or you stop whisking. Keep whisking constantly and use medium heat.
9. Do I need to blind-bake the crust if using homemade pastry?
Yes, blind-baking ensures the crust is fully cooked and prevents it from becoming soggy once the filling is added.
10. Should the filling be poured hot or cooled?
It should be poured warm (not boiling hot) over the pecans so it spreads evenly, then cooled to set properly.
