Instructions
Step 1: Prepare the Crust
- Preheat oven to 350°F (175°C).
- Place pie crust in a 9-inch pie dish, pressing firmly.
- Trim excess crust; use a fork to create decorative edges.
- Prick bottom with a fork to prevent puffing.
- Bake for 10 minutes, or until golden brown. Cool completely.
Step 2: Make the Pecan Filling
- In a saucepan, combine sugar, cornstarch, and salt.
- In a separate bowl, whisk egg yolks and milk.
- Gradually pour egg yolk mixture into saucepan, stirring constantly.
- Cook over medium heat, stirring continuously, until thickened (5-7 minutes).
- Remove from heat; stir in butter and vanilla until smooth.
- Add pecans; mix well.
Step 3: Assemble the Pie
- Pour filling into the cooled crust, spreading evenly.
- Whip heavy cream until stiff peaks form.
- Spread whipped cream over the filling.
- Optional: Sprinkle with extra pecans.
- Refrigerate for at least 2 hours, or until set.
Keto & Low-Carb Variations
For keto/low-carb diets:
- Replace sugar with erythritol or stevia.
- Use almond or coconut flour for the crust.
- Replace cornstarch with xanthan gum.
- Substitute heavy cream with coconut cream or almond milk/heavy cream mix.
Tips & Tricks
- Toast pecans at 350°F (175°C) for 5-7 minutes for enhanced flavor.
- Let the pie cool completely before serving for best flavor and easy slicing.
- Drizzle with melted chocolate for an extra touch of indulgence!
FAQs
Can I use store-bought pie crust?
Absolutely! Save time by using a store-bought crust.
How long does the pie last?
Store in the refrigerator for up to 3-4 days, covered tightly.
Can I freeze the pie?
Yes, freeze *before* adding whipped cream. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator.
Conclusion
This Pecan Cream Pie is a guaranteed crowd-pleaser! Enjoy this Southern classic – whether you stick to the traditional recipe or try a keto version.
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