Instructions
Step 1: Baking the Crust
Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish, pressing it firmly into the bottom and sides. Trim excess crust and use a fork to create decorative edges. Prick the bottom with a fork to prevent puffing. Bake for 10 minutes, or until golden brown. Let cool completely.
Step 2: Making the Pecan Filling
In a saucepan, combine sugar, cornstarch, and salt. In a separate bowl, whisk together egg yolks and milk. Gradually pour the yolk mixture into the saucepan, stirring constantly. Cook over medium heat, stirring continuously, until thickened (about 5-7 minutes). Remove from heat; stir in butter and vanilla until smooth. Add pecans and mix well.
Step 3: Assembling and Chilling
Pour the pecan filling into the cooled crust, spreading evenly. In a separate bowl, whip the heavy cream until stiff peaks form. Spread whipped cream over the filling. Optionally, sprinkle with extra pecans. Refrigerate for at least 2 hours, or until set.
Keto and Low-Carb Adaptations
For a keto or low-carb version:
- Replace granulated sugar with a keto-friendly sweetener (erythritol or stevia).
- Use almond or coconut flour for a low-carb crust.
- Substitute cornstarch with xanthan gum or a low-carb thickener.
- Reduce carbs by using coconut cream or a mix of almond milk and heavy cream.
Tips for Pecan Pie Perfection
- Toasting the pecans before adding them enhances their flavor. Spread them on a baking sheet and toast at 350°F (175°C) for 5-7 minutes, or until lightly golden.
- Allow the pie to cool and set completely in the refrigerator for best flavor and easy slicing.
- For an extra touch, drizzle melted chocolate over the whipped cream!
Conclusion
This Pecan Cream Pie is a guaranteed crowd-pleaser! Enjoy this Southern classic, whether you stick to the traditional recipe or create your own keto-friendly adaptation.
FAQs
Can I use store-bought pie crust?
Absolutely! A store-bought crust is a great time-saver.
How long does the pie last?
Store in the refrigerator for up to 3-4 days, tightly covered.
Can I freeze the pie?
Yes, freeze before adding the whipped cream. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before serving.
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