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:
- In a food processor, pulse together the flour, sugar, and salt.
- Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together.
- Form the dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
Prebake the Crust:
- Preheat your oven to 375°F (190°C).
- Roll out the chilled dough on a floured surface to fit into a 9-inch pie dish. Trim and crimp the edges.
- 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:
- Arrange pecan halves in the cooled prebaked crust.
- In a bowl, whisk together eggs, corn syrup, sugar, melted butter, vanilla extract, and salt until smooth.
- Pour the filling over the pecans.
Bake the Pie:
- Reduce the oven temperature to 350°F (175°C).
- Bake for 40-45 minutes, or until the filling is set and slightly puffed. Cool on a wire rack.
Prepare the Whipped Cream Topping:
- In a bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Serve:
- 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.
