Description
A delightful Pecan Cream Pie with a rich creamy filling, crunchy pecans, and a fluffy whipped cream topping—perfect for family gatherings or quiet evenings.
Ingredients
Scale
- 1 pie crust (pre-baked)
- 1 cup pecans (chopped)
- 1 cup heavy cream
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- Whipped cream (for topping)
Instructions
- In a saucepan over medium heat, combine heavy cream, sugar, cornstarch, and salt. Stir gently as the mixture comes to a simmer, allowing it to thicken beautifully.
- Once your cream mixture has thickened to a pudding-like consistency, remove it from the heat and stir in the vanilla extract.
- Gently fold in chopped pecans, ensuring they are evenly distributed throughout the creamy mixture.
- Pour the filling into your pre-baked pie crust, spreading it evenly.
- Cover the pie and refrigerate for at least 4 hours, or until set.
- Whip some cream until it forms soft peaks; this will be your fluffy topping.
- Top the pie with dollops of whipped cream, slice, serve, and enjoy!
Notes
For extra pecan flavor, toast them before adding to the filling. Can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Chilling and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg