Indulge in the rich, nutty flavors of “Southern Delight: Pecan Cream Pie.” This decadent pie combines a buttery, flaky crust with a creamy, luscious filling topped with crunchy pecans. Perfect for holidays, special occasions, or any time you want a truly indulgent dessert, this pecan cream pie is sure to become a favorite.

Why You’ll Love Pecan Cream Pie:

• Rich and Creamy: A luxurious filling that’s smooth and satisfying.
• Nutty Crunch: Topped with crunchy, toasted pecans for texture.
• Perfect for Special Occasions: An impressive dessert for holidays and gatherings.
• Classic Flavor: A beloved Southern dessert with timeless appeal.

Ingredients Notes For Pecan Cream Pie:

• Pie Crust: Store-bought or homemade, pre-baked.
• Cream Cheese: Softened, for a rich, creamy base.
• Heavy Cream: Whipped to create a light, airy texture.
• Sugar: Granulated and powdered for sweetness.
• Vanilla Extract: Adds depth of flavor.
• Pecans: Chopped and toasted for a crunchy topping.
• Butter: For toasting the pecans.
• Corn Syrup: Optional, for a glossy finish.

Recipe Steps:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C).
2. Prepare the Pie Crust:
   • If using a store-bought crust, follow the package instructions for pre-baking. If making a homemade crust, roll out the dough and fit it into a 9-inch pie dish. Trim and crimp the edges, then prick the bottom with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights and parchment, and bake for an additional 10 minutes or until golden brown. Let cool completely.
3. Toast the Pecans:
   • In a skillet over medium heat, melt 2 tablespoons of butter. Add 1 1/2 cups of chopped pecans and cook, stirring frequently, until fragrant and lightly toasted, about 5-7 minutes. Remove from heat and let cool.
4. Make the Cream Filling:
   • In a large mixing bowl, beat 8 ounces of softened cream cheese with 1 cup of granulated sugar until smooth and creamy. In a separate bowl, whip 1 1/2 cups of heavy cream with 1/2 cup of powdered sugar and 1 teaspoon of vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
5. Assemble the Pie:
   • Pour the cream filling into the cooled pie crust, spreading it evenly.
6. Top with Pecans:
   • Sprinkle the toasted pecans evenly over the top of the cream filling. For an optional glossy finish, drizzle 2 tablespoons of corn syrup over the pecans.
7. Chill:
   • Refrigerate the pie for at least 4 hours, or overnight, until set.
8. Serve:
   • Slice the pie and serve chilled. Garnish with extra whipped cream if desired.

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Storage Options:

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
• Freeze: Freeze the unbaked or baked pie in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before serving.

How to Make Pecan Cream Pie

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Ingredients

• For the Crust:
• 1 store-bought or homemade pie crust 9-inch
• For the Filling:
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups whole milk
• 3 large egg yolks lightly beaten
• 1 tablespoon unsalted butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans
• 1/2 cup whole pecans for topping
• For the Whipped Cream:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

• Prepare the Pie Crust:
• Preheat your oven to 350°F (175°C).
• Roll out the pie crust and gently place it into a 9-inch pie dish. Crimp the edges as desired.
• Use a fork to prick holes around the base and sides of the crust to prevent bubbling.
• Bake the crust for about 10-12 minutes until lightly golden. Remove from the oven and let cool.
• Make the Filling:
• In a medium saucepan, combine the granulated sugar, cornstarch, and salt. Gradually stir in the milk, ensuring there are no lumps.
• Cook over medium heat, stirring constantly, until the mixture thickens and boils. Continue to cook and stir for an additional 2 minutes.
• Remove the saucepan from the heat. Slowly pour about one cup of the hot mixture into the beaten egg yolks, whisking constantly to temper the yolks.
• Return the yolk mixture to the saucepan. Bring to a gentle boil and cook for 2 more minutes, stirring constantly.
• Remove from heat. Stir in the butter and vanilla extract until well combined.
• Fold in the chopped pecans.
• Pour the filling into the baked pie crust and smooth the top with a spatula.
• Chill the Pie:
• Cover the pie with plastic wrap, placing the wrap directly on the surface of the filling to prevent a skin from forming.
• Refrigerate for at least 4 hours, or until set.
• Prepare the Whipped Cream:
• In a mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
• Finish the Pie:
• Once the pie is set, spread the whipped cream over the top.
• Arrange the whole pecans on the whipped cream for decoration.
• Serve:
• Serve chilled. Slice and enjoy each creamy, nutty bite!

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