If you love rich, creamy fillings and buttery pecan crunch, this Pecan Cream Pie is pure heaven! A velvety custard filling spiked with vanilla and bourbon (optional) sits in a flaky homemade crust, topped with a glaze of caramelized pecans. It’s decadent, nostalgic, and always the star of the dessert table—just like Grandma used to make!
Ingredients :
For the Crust:
• 1 ¼ cups (150g) all-purpose flour
• ½ tsp salt
• ½ cup (115g) cold unsalted butter, cubed
• 3-4 tbsp ice water
• (Shortcut: Use a pre-made pie crust!)
For the Cream Filling:
• 3 large egg yolks
• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• 2 cups (480ml) whole milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tbsp bourbon (optional but heavenly!)
For the Pecan Topping:
• 1 cup (100g) pecans, toasted & roughly chopped
• ¼ cup (60ml) caramel sauce or honey (for glaze)
• Flaky sea salt (optional, for contrast)
Directions :
1️⃣. Make the Crust
Mix flour + salt, cut in cold butter until crumbly, then add ice water 1 tbsp at a time until dough forms. Chill 30 mins.
Roll out, fit into a 9-inch pie dish, and blind-bake at 375°F (190°C) for 15 mins with pie weights. Cool.
2️⃣. Prepare the Filling
Whisk egg yolks in a bowl. Set aside.
In a saucepan, mix sugar + cornstarch, then gradually whisk in milk.
Cook over medium heat, stirring constantly, until thickened (~8 mins).
Temper the egg yolks by slowly adding 1 cup of the hot mixture to them, then return everything to the pan. Cook 2 more mins.
Off heat, stir in butter, vanilla, and bourbon.
3️⃣. Assemble & Chill
Pour filling into the cooled crust. Smooth the top.
Press plastic wrap directly on the surface (prevents skin) and chill 4+ hours (overnight is best).
4️⃣. Add the Pecan Glaze
Before serving, drizzle caramel over the pie, then press toasted pecans into the top. Sprinkle with sea salt.
Pro Tips for Pie Perfection 🔥
✔ Toast pecans for deeper flavor (350°F for 5-7 mins).
✔ Use room-temp yolks to prevent curdling.
✔ No bourbon? Substitute 1 tsp rum extract or skip it.
