Pecan Cream Pie

When you’re craving something rich and indulgent that goes beyond classic pecan pie, this creamy twist on the Southern favorite delivers pure comfort in every bite. This pecan cream pie combines the nutty decadence of traditional pecan pie with a silky, custard-like filling that melts in your mouth.

Perfect for special occasions or weekend baking, this recipe strikes an irresistible balance between sweet and nutty flavors, all nestled in a buttery, flaky crust.

Why You’ll Love This

• No corn syrup needed – uses simple pantry ingredients
• Lighter and silkier than traditional pecan pie
• Can be made a day ahead for convenience
• Perfect balance of crunchy nuts and creamy filling
• More sophisticated than classic pecan pie, but just as comforting

Ingredients

• 1 unbaked 9-inch pie crust
• 2 cups pecan halves
• 3 large eggs
• 1 cup heavy cream
• 1 cup brown sugar, packed
• 4 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 375°F (190°C)
2. Toast pecans in a dry skillet until fragrant, about 5 minutes
3. Whisk eggs, cream, brown sugar, melted butter, vanilla, and salt until smooth
4. Arrange 1 1/2 cups pecans in the unbaked pie crust
5. Pour the cream mixture over the pecans
6. Top with remaining pecans in a decorative pattern
7. Bake for 35-40 minutes until filling is set but still slightly jiggly
8. Cool completely before serving

Tips & Variations

• Toast the pecans for enhanced flavor and crunch
• Add 1/2 teaspoon cinnamon or bourbon for extra warmth
• Cover edges with foil if crust browns too quickly
• Test doneness by gently shaking – center should wobble slightly
• Let cool for at least 2 hours before slicing

Serving Suggestions

Serve slightly warm or at room temperature with a dollop of fresh whipped cream or a scoop of vanilla ice cream. A light drizzle of caramel sauce takes this pie to the next level of indulgence.

Notes

• Keeps well refrigerated for up to 4 days
• Can be frozen for up to 2 months
• Best served at room temperature
• Tent with foil if refrigerating to prevent condensation

FAQs

• Can I use store-bought crust? Yes, any unbaked 9-inch pie crust works perfectly.
• Why did my filling crack? Cracks usually indicate overbaking. Remove pie when center is still slightly jiggly.
• Can I use chopped pecans instead? Yes, though halves create a more attractive presentation.
• Is this pie very sweet? It’s less sweet than traditional pecan pie due to the cream-based filling.

Pecan Cream Pie

Recipe by Full Recipe

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When you’re craving something rich and indulgent that goes beyond classic pecan pie, this creamy twist on the Southern favorite delivers pure comfort in

Servings4

Prep15 min

Cook45 min

Calories—

Ingredients

• 1 unbaked 9-inch pie crust
• 2 cups pecan halves
• 3 large eggs
• 1 cup heavy cream
• 1 cup brown sugar, packed
• 4 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Steps

1. Preheat oven to 375°F (190°C)
2. Toast pecans in a dry skillet until fragrant, about 5 minutes
3. Whisk eggs, cream, brown sugar, melted butter, vanilla, and salt until smooth
4. Arrange 1 1/2 cups pecans in the unbaked pie crust
5. Pour the cream mixture over the pecans
6. Top with remaining pecans in a decorative pattern
7. Bake for 35-40 minutes until filling is set but still slightly jiggly
8. Cool completely before serving

Notes

• Keeps well refrigerated for up to 4 days
• Can be frozen for up to 2 months
• Best served at room temperature
• Tent with foil if refrigerating to prevent condensation