Hey, you die-hard pie lovers! I’m excited to share a simple recipe for Pecan Cream Pie with you, which is a delicious dessert that will make your mouth water. Do not worry, gentle fans; this gem only needs a few ingredients but gives you unbeatable taste pleasure; you can be sure it’s really great! This pie will definitely please your sweet tooth, whether you’re enjoying a special event or just want something sweet. Are you eager and ready to join us in making something beautiful? If so, don’t wait any longer—grab your best food tools and come along with us on our culinary adventure right now!

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Pecan Cream Pie Recipe Easy

smokey staff

Get ready for a slice of heaven with this Easy Pecan Cream Pie! Just mix up a creamy custard with toasted pecans, pour it into a pie crust, and bake until golden. It's simple, comforting, and downright delicious – perfect for any occasion!

Print Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 4 minutes mins

Course Dessert

Cuisine American

Servings 3 Person

Calories 400 kcal

Equipment

• 9 -inch pie dish
• Mixing Bowl:
• Whisk:
• Oven:

Ingredients

  

• 1 refrigerated pie crust (store-bought or homemade)
• 1 cup pecan halves
• 3 large eggs
• 1/2 cup granulated sugar
• 1/2 cup light corn syrup
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Whipped cream or vanilla ice cream for serving (optional)

Instructions

 

• Preheat your oven to 350°F (175°C).
• Roll out the refrigerated pie crust and place it into a 9-inch pie dish, crimping the edges as desired.
• In a mixing bowl, whisk together the eggs, granulated sugar, light corn syrup, melted butter, vanilla extract, and salt until well combined.
• Arrange the pecan halves evenly on the bottom of the pie crust.
• Pour the egg mixture over the pecans in the pie crust, ensuring that the pecans are evenly coated.
• Carefully transfer the pie dish to the preheated oven and bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
• Once baked, remove the pie from the oven and let it cool to room temperature on a wire rack.
• Once cooled, slice the Easy Pecan Cream Pie into wedges and serve with whipped cream or vanilla ice cream if desired.
• Enjoy your delicious homemade pie and savor every bite of its rich, nutty goodness!

DETAIL METHOD TO COOK “Pecan Cream Pie Recipe Easy”

Dive into the irresistible world of homemade pecan cream pie!

With my easy Pecan Cream Pie recipe, you can dive into the world of tasty desserts. If you want to make this tasty treat for your family and friends, I’m going to show you how to do it step by step today.

Ingredients

• Pecan pie crust
  • Whether you choose to use a store-bought crust or make your own from scratch, you’ll need this buttery base to hold the delicious filling.
  • If making your own crust, gather flour, butter, salt, and water.
• Pecan filling
  • Pecans are the star of the show here, along with eggs, sugar, butter, vanilla extract, and corn syrup or its alternatives like maple syrup or honey.
  • This filling will give your pie that rich, gooey texture and sweet, nutty flavor.
• Optional toppings
  • Enhance your Pecan Cream Pie recipe with a dollop of whipped cream or a scoop of your favorite ice cream for an extra indulgent touch.

Preparing the Pie Crust

• I start by rolling out the pie crust dough on a floured surface until it’s the right size to fit my pie dish.
• Carefully, I place the crust in the dish and press it gently against the sides.
• To give my pie that classic look, I crimp the edges of the crust with a fork or my fingers.

Making the Pecan Filling

• First, I chop up a generous amount of pecans to add that delightful crunch to every bite.
• In a mixing bowl, I combine the chopped pecans with eggs, sugar, melted butter, vanilla extract, and a touch of corn syrup.
• I adjust the sweetness of the filling to my taste, adding more sugar if needed.
• Once everything is mixed together, I pour the filling into the prepared pie crust, spreading it out evenly.

Baking the Pie

• I preheat my oven to the specified temperature, ensuring it’s nice and hot for baking.
• The pie goes into the oven for the recommended time, and I keep an eye on it to make sure it doesn’t overcook.

Cooling and Serving

• After baking, I let the pie cool on a wire rack until it’s just warm to the touch.
• For an extra special touch, I garnish each slice with a dollop of whipped cream or a scoop of ice cream before serving.

Tips and Tricks

• Toasting the pecans before adding them to the filling brings out their natural flavor and adds depth to the pie.
• To prevent the crust from over-browning, I use a pie shield or aluminum foil to cover the edges during baking.
• Any leftover pie can be stored in the refrigerator for a few days and enjoyed cold or reheated for a warm treat.

Variations

• For a chocolate twist, try adding cocoa powder or melted chocolate to the filling to create a Chocolate Pecan Cream Pie.
• For a boozy kick, add a splash of bourbon to the filling mixture for a Bourbon Pecan Cream Pie.
• If you’re a fan of maple flavor, substitute maple syrup for the corn syrup to make a Maple Pecan Cream Pie.

Last but not least, this simple Pecan Cream Pie recipe is sure to become a family favorite. So why not give it a try and enjoy a piece of your own fresh baked goodness?

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• Ina Garten’s Banana Bread Recipe
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• BBQ Grill Rack
• Barbecue Grill Rotisserie Baskets
• Grilled Beef Short Ribs Recipe

FAQs

1. What ingredients do I need for a Pecan Cream Pie Recipe Easy?

• A pie shell that has already been baked, sugar, cornstarch, salt, milk, egg yolks, butter, vanilla extract, and whipped cream to put on top.

2. Can I use a store-bought pie crust for this recipe?

• Of course! Using a store-bought pie base that has already been baked will save you time and work, making this method even simpler.

3. How do I make the creamy filling for the pie?

• Put sugar, cornstarch, salt, milk, and egg whites in a pot over medium heat. Stir the mixture until it thickens. After that, add the vanilla extract and butter and stir until the cake is smooth.

4. Can I use a different type of nut instead of pecans?

• Yes, you can try different nuts like almonds or walnuts if you’d like. Keep in mind, though, that it will not taste or feel like a standard pecan cream pie.

5. Do I need to toast the pecans before adding them to the pie?

• You don’t have to toast the nuts, but it can make them taste better. Spread them out on a baking sheet and toast them in the oven at 350°F (175°C) for 8 to 10 minutes, or until they smell good.

6. How long does the pie need to chill before serving?

• To make sure the filling sets properly, put the pie in the fridge for at least 4 hours or overnight after putting it together.

7. Can I make this pie ahead of time?

• That’s right, you can make this pie ahead of time. You can make it ahead of time and put it in the fridge with a lid on until you’re ready to serve.

8. How should I store any leftovers?

• If you have pie left over, you should either tightly wrap it in plastic wrap or put it in a container that won’t let air in and put it in the fridge. It can be eaten for three to four days without going bad.

9. Can I freeze this pecan cream pie?

• You can freeze this pie, but the filling might have a slightly different taste when you thaw it. When you freeze it, make sure to wrap it tightly in aluminum foil and plastic wrap. It can stay frozen for up to a month.

10. Can I omit the whipped cream topping?

• Yes, you can leave off the whipped cream if you’d rather. You can leave it out and the pie will still taste great, or you can use a dollop of ice cream instead.