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Pecan Cream Pie

Classic Pecan Cream Pie

A rich and creamy pecan pie with a buttery, flaky crust. Perfect for holidays or any special occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Salt
  • 0.5 cups Cold unsalted butter cut into cubes
  • 0.25 cups Ice water
Filling Ingredients
  • 1 cup Granulated sugar
  • 0.25 cup All-purpose flour
  • 0.25 teaspoon Salt
  • 2 Large eggs
  • 2 cups Heavy cream
  • 1 teaspoon Vanilla extract
  • 1.5 cups Pecan halves

Equipment

  • 9-inch pie plate
  • Pastry blender or fork
  • Mixing bowls
  • Whisk
  • Rolling pin
  • Parchment paper
  • Pie weights or dried beans

Method
 

Instructions
  1. Make the crust: Whisk together flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Form into a disk, wrap, and chill for at least 30 minutes.
  2. Preheat oven to 375°F (190°C). Roll out dough to a 12-inch circle. Transfer to a 9-inch pie plate. Trim and crimp edges. Prick the bottom with a fork.
  3. Line crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and bake for 5-7 more minutes, until lightly golden. Cool completely.
  4. Make the filling: Whisk together sugar, flour, and salt. Whisk in eggs one at a time. Stir in heavy cream and vanilla.
  5. Fold in pecans. Pour filling into the cooled crust.
  6. Bake for 50-55 minutes, or until the filling is set and edges are lightly golden. The center may still jiggle slightly.
  7. Cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a richer flavor, toast the pecans before adding them to the filling. You can also add a pinch of cinnamon or nutmeg to the filling for extra warmth.