Pecan Cream Pie

Celebrate the sweet essence of the South with this Pecan Cream Pie, an indulgent dessert featuring a buttery crust, rich pecan filling, and a luxurious whipped cream topping. This pie combines traditional flavors and textures to create a delightful treat perfect for any gathering or special occasion.

Why You’ll Love This Recipe:

• Classic Flavor: The rich, nutty flavor of pecans is perfectly balanced with the sweetness of the syrup and sugar, making each bite satisfying.
• Homemade Pie Crust: Nothing beats a flaky, buttery homemade crust that adds the perfect base to the lush filling.
• Versatility: This pie is ideal for holidays, family gatherings, or as a special treat to brighten any day.
• Elegant Presentation: Topped with homemade whipped cream, this pie not only tastes delicious but also looks impressive on any dessert table.

Ingredients:

For the Pie Crust:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cut into small cubes
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 2-3 tablespoons ice water

For the Pecan Filling:

• 1 cup pecan halves
• 3 large eggs
• 1 cup light corn syrup
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Whipped Cream Topping:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

Prepare the Pie Crust:

1. In a food processor, pulse together the flour, sugar, and salt.
2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
4. Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Prebake the Crust:

5. Preheat your oven to 375°F (190°C).
6. Roll out the chilled dough on a floured surface to fit into a 9-inch pie dish. Trim and crimp the edges.
7. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake for another 5-7 minutes until golden. Let cool.

Prepare the Pecan Filling:

8. Arrange pecan halves in the cooled prebaked crust.
9. In a bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until smooth.
10. Pour the filling over the pecans.

Bake the Pie:

11. Reduce the oven temperature to 350°F (175°C).
12. Bake for 40-45 minutes, or until the filling is set and slightly puffed. Cool on a wire rack.

Prepare the Whipped Cream Topping:

13. In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

Serve:

14. Once the pie has cooled, slice and serve each piece with a dollop of whipped cream on top.

Storage Options:

• Refrigerator: Store the pie in the refrigerator for up to 4 days. Cover loosely with foil or plastic wrap.
• Freezer: Freeze the pie without the whipped cream for up to 2 months. Thaw in the refrigerator overnight and top with fresh whipped cream before serving.

Tips:

• Pie Crust: For an extra flaky crust, chill the rolled-out dough in the pie dish before filling and baking.
• Filling: To prevent the pecans from burning, tent the pie with aluminum foil if the top darkens too quickly during baking.
• Serving: For a festive touch, sprinkle some toasted pecan pieces or drizzle caramel sauce over the whipped cream.

Enjoy the delightful flavors and textures of this Pecan Cream Pie, a recipe that’s sure to become a cherished addition to your dessert repertoire.