A perfect pecan cream pie combines two beloved desserts – silky cream pie and traditional pecan pie – into one extraordinary creation. With a buttery crust, vanilla-scented cream filling, and caramelized pecan topping, this pie strikes an ideal balance between smooth and crunchy textures.
The Components
For the Crust
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 4-5 tablespoons ice water
- 1 tablespoon apple cider vinegar
For the Cream Filling
- 2 cups whole milk
- 1 cup heavy cream
- 4 egg yolks
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter
For the Pecan Topping
- 2 cups pecan halves
- ¼ cup butter
- ½ cup brown sugar
- ¼ cup honey
- Pinch of sea salt
The Method
Making the Crust
Start with cold ingredients – this is crucial for a flaky crust. Combine flour and salt, then cut in cold butter until mixture resembles coarse crumbs. Mix vinegar with ice water, add gradually until dough just comes together. Wrap and chill for at least an hour.
Roll dough on floured surface, transfer to 9-inch pie pan. Crimp edges, dock bottom with fork. Blind bake with weights at 375°F until golden (about 20 minutes).
Creating the Cream Filling
Warm milk and cream in saucepan until steaming. Meanwhile, whisk egg yolks, sugar, cornstarch, and salt until pale. Slowly temper hot milk mixture into egg mixture, whisking constantly. Return to saucepan, cook over medium heat until thickened, stirring constantly. Remove from heat, stir in vanilla and butter. Strain through fine-mesh sieve.
Pecan Topping
Toast pecans until fragrant (8-10 minutes at 350°F). Melt butter in saucepan, add brown sugar and honey. Cook until bubbly, add pecans and salt. Stir until coated.
Assembly
Pour warm cream filling into cooled crust. Let set until firm (about 4 hours). Top with pecan mixture just before serving.
Pro Tips
- Keep everything cold for the crust
- Strain the pastry cream for silky smoothness
- Toast pecans for enhanced flavor
- Let filling set completely before adding topping
- Serve at room temperature
Storage
The pie keeps well refrigerated for up to 3 days. Add pecan topping just before serving to maintain crunch.
Variations
- Add bourbon to pecan topping
- Incorporate dark chocolate into filling
- Use maple syrup instead of honey
- Add espresso powder to cream filling
- Top with whipped cream
This pie combines the best of both worlds – creamy custard and candied pecans. The contrast between smooth filling and crunchy topping makes each bite interesting. Perfect for holidays or special occasions, it’s a sophisticated twist on traditional pecan pie.
Remember to allow enough time for proper chilling and setting. The result is worth the wait – a show-stopping dessert that balances flavors and textures perfectly.
A tip for serving: let pie sit at room temperature for 20 minutes before slicing. This allows the cream filling to soften slightly while keeping its shape. Use a sharp knife dipped in hot water between cuts for clean slices.
The key to success lies in patience and attention to detail. Take time with each component, and you’ll be rewarded with a pie that rivals any restaurant version.
This recipe serves 8-10 and can be made ahead, making it perfect for entertaining. Just remember to add the pecan topping last minute for maximum crunch and visual appeal.
