Description
A luscious, creamy, and nutty pie with a buttery pecan filling, topped with a light and fluffy whipped cream layer. Perfect for holiday gatherings or any time you need a decadent dessert!
Ingredients
For the Pie Crust:
1 pre-made pie crust (or homemade)
1 egg wash (1 egg + 1 tbsp water, beaten)
For the Pecan Filling:
1 cup brown sugar
¼ cup cornstarch
¼ teaspoon salt
2 cups whole milk
3 egg yolks, beaten
2 tablespoons butter
1 teaspoon vanilla extract
¾ cup chopped pecans
For the Cream Topping:
1 ½ cups heavy whipping cream
¼ cup powdered sugar
½ teaspoon vanilla extract
½ cup chopped pecans, for garnish
Whole pecans, for topping
Instructions
1. Prepare the Pie Crust:
- Preheat oven to 375°F (190°C).
- Roll out the pie crust into a 9-inch pie dish and crimp the edges.
- Brush with egg wash, poke holes with a fork, and bake for 10-12 minutes until golden.
- Set aside to cool.
2. Make the Pecan Filling:
- In a medium saucepan, whisk together brown sugar, cornstarch, and salt.
- Gradually whisk in milk, cooking over medium heat until slightly thickened.
- Slowly whisk in egg yolks and continue to cook until the mixture thickens to a pudding consistency (about 5 minutes).
- Remove from heat and stir in butter, vanilla, and chopped pecans.
- Pour into the cooled pie crust and chill for at least 2 hours.
3. Whip the Cream & Assemble:
- In a large bowl, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread over the cooled pecan filling and top with chopped pecans and whole pecans for decoration.
- Chill for at least 1 hour before serving.
Prep Time: 15 minutes | Cook Time: 15 minutes | Chill Time: 3 hours
Servings: 8-10 | Calories per Serving: ~350 kcal
