Pecan Cream Pie

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There’s something about a pecan cream pie that just feels like a warm hug at the end of a long day. Maybe it’s the creamy, custardy filling, or the crunch of toasted pecans, or that pillowy whipped topping that makes you feel like everything’s going to be okay—even when your toddler’s glued glitter to the dog again. This pie is one of my absolute favorites, especially during the cooler months when you want something sweet, satisfying, and just a tad indulgent.

I first made this after a rough grocery store trip with my then-3-year-old who screamed “NO PIE!” all the way home. So naturally, I made a pie. And you know what? She loved it. Even asked for seconds. That’s the power of buttery crust, rich filling, and love whipped into every bite.

This pecan cream pie brings a little Southern charm to your dessert table and is surprisingly simple. Whether you’re baking it for Thanksgiving or a Tuesday, it’s sure to become a family favorite.

Why You’ll Love This Pecan Cream Pie

  • Creamy and crunchy in perfect harmony
  • A make-ahead dream—ideal for holidays and potlucks
  • Kid-friendly but grown-up good
  • Not overly sweet—just the right balance
  • Customizable with your favorite toppings or nut blends

Ingredients

For the Crust:

  • 250g all-purpose flour
  • ½ tsp salt
  • 100g cold unsalted butter, cubed
  • 60–80ml ice water

For the Filling:

  • 200g granulated sugar
  • 150ml corn syrup
  • 3 large eggs
  • 60g melted unsalted butter
  • 1 tsp vanilla extract
  • 200g chopped pecans

For the Topping:

  • 240ml heavy whipping cream
  • 30g powdered sugar
  • 1 tsp vanilla extract

Instructions

  1. Make the crust: Mix flour and salt in a bowl. Add cold butter and cut it in until crumbly. Slowly add ice water, a little at a time, until the dough comes together. Chill for 30 minutes.
  2. Pre-bake the crust: Preheat oven to 350°F (175°C). Roll out and press dough into your pie dish. Bake for 15–20 minutes until lightly golden. Cool completely.
  3. Prepare the filling: In a bowl, whisk together sugar, corn syrup, eggs, melted butter, and vanilla. Stir in the chopped pecans.
  4. Bake the pie: Pour the pecan filling into the cooled crust. Bake at 350°F for 45–50 minutes or until the filling is set. Let cool completely.
  5. Whip it up: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over the cooled pie.
  6. Chill and serve: Refrigerate until ready to slice and serve.

Melania’s Tips for Perfect Pecan Cream Pie

  • Don’t skip chilling the dough. It helps prevent shrinking.
  • Use fresh pecans. Stale nuts = sad pie.
  • Let the pie cool completely before adding the whipped topping—or it’ll melt like a snowman in July.

Bake It With the Littles

Kids love pressing the dough into the pan (hello, sensory fun!) and helping with the whipped topping. My trick? Let them add a sprinkle of extra chopped pecans on top like fairy dust.

Meal-Prep Magic

This pie is amazing when made a day ahead. Just store it in the fridge and add the whipped topping before serving. You can also freeze the baked pie (without topping) for up to 3 months.

Healthier Swaps Without Losing the Magic

  • Swap half the sugar with coconut sugar for a richer taste.
  • Use maple syrup instead of corn syrup if you’re avoiding refined ingredients.
  • Try a gluten-free crust if needed—there are great options on Allrecipes!

Leftover Remix

Don’t let a single crumb go to waste:

  • Pecan Pie Parfaits – Layer crumbled pie with Greek yogurt and fresh berries.
  • Pie Milkshakes – Blend with vanilla ice cream and a splash of milk. Heaven.
  • Frozen Pie Pops – Freeze slices, then dip in chocolate. You’re welcome.

Gift It Like a Pro

Package a whole pie in a simple bakery box tied with twine, or wrap individual slices in wax paper and stack in a tin. Add a little handwritten card with reheating instructions—extra points if it’s smudged with whipped cream.

FAQs

Can I make this pie crustless?
You can, but it may not hold its shape well. Try baking it in ramekins for a crustless version.

Can I use store-bought crust?
Absolutely. No pie shaming here.

How long does it last?
Covered and refrigerated, this pie stays fresh for 4–5 days.

Can I use different nuts?
Sure! Walnuts or a mix of pecans and almonds can work beautifully.

Final Thought

Whether it’s your first time making a pecan cream pie or your fiftieth, there’s something deeply comforting about the ritual. From pressing the crust to whipping the cream, each step invites you to slow down and savor. So make it for your family, for a friend, or just for you—because you deserve a slice of sweet, nutty joy.

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