Decadent Pecan Cream Pie (Print Version)
# Ingredients:
→ Crust
01 -
1 ½ cups all-purpose flour
02 -
½ cup finely chopped pecans
03 -
½ cup granulated sugar
04 -
½ cup unsalted butter, cold, cut into small pieces
05 -
1 large egg yolk
06 -
1 teaspoon vanilla extract
07 -
Pinch of salt
→ Filling
08 -
1 cup heavy cream
09 -
1 cup whole milk
10 -
2 large eggs
11 -
2 large egg yolks
12 -
¾ cup granulated sugar
13 -
¼ cup brown sugar, packed
14 -
¼ cup all-purpose flour
15 -
1 teaspoon vanilla extract
16 -
1 cup pecan halves
17 -
2 tablespoons unsalted butter, melted
→ Topping
18 -
Whipped cream (optional)
19 -
Additional pecan halves (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease a 9-inch pie dish. In a large bowl, whisk together flour, chopped pecans, granulated sugar, and salt. Add cold butter pieces and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in egg yolk and vanilla extract until a dough forms. If the dough is too dry, add water 1 teaspoon at a time. Press the dough evenly into the bottom and up the sides of the prepared pie dish. Bake for 10-12 minutes or until the crust is lightly golden. Let it cool completely.
02 -
In a medium saucepan, combine heavy cream and milk. Heat over medium heat until just simmering. Remove from heat. In a large bowl, whisk together eggs, egg yolks, granulated sugar, brown sugar, and flour until well combined. Slowly pour about 1 cup of the hot cream mixture into the egg mixture while whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan with the remaining cream mixture. Cook over medium-low heat, stirring constantly, until the mixture thickens and coats the back of a spoon, about 5-7 minutes. Be careful not to let it boil. Remove from heat and stir in vanilla extract. Let it cool slightly.
03 -
Arrange pecan halves in a single layer on the bottom of the cooled pie crust. Pour the slightly cooled filling over the pecan halves. Drizzle melted butter over the top of the filling. Bake for 30-35 minutes or until the filling is set and lightly golden. Let it cool completely on a wire rack. Refrigerate for at least 2 hours before serving to allow the flavors to meld and the pie to set.