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Pecan Cream Pie

A rich and creamy dessert that combines buttery pecans with a velvety filling, perfect for special occasions and holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the pie crust
  • 1 9-inch pre-made pie crust This flaky, tender crust forms the perfect foundation for the rich filling.
For the filling
  • 1 cup pecans, chopped Their aromatic, earthy scent and crunchy texture will elevate the pie.
  • 1/2 cup granulated sugar Adds a touch of brightness to the mix.
  • 1/2 cup brown sugar Brings extra warmth and richness.
  • 1/2 cup corn syrup Binds the ingredients together.
  • 1/4 cup unsalted butter, melted Adds a rich dimension.
  • 3 large eggs Provides structure for the filling.
  • 1 tsp vanilla extract Infuses warm aroma.
  • 1/2 cup heavy cream Takes the pie's texture to the next level.
For whipped cream topping
  • 1/4 cup powdered sugar Adds a sweet finish.
  • 1 tsp vanilla extract Mirrors the filling's flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Place the pre-made pie crust in a pie dish and bake it for 10 minutes.
  3. Remove the crust from the oven and let it cool.
Filling
  1. In a large mixing bowl, whisk together the granulated sugar, brown sugar, corn syrup, melted butter, eggs, and vanilla extract until smooth.
  2. Stir in the chopped pecans.
  3. Carefully pour the pecan filling into the pre-baked pie crust.
Baking
  1. Place the filled pie back into the oven and bake for 50-60 minutes.
  2. Watch the edges and cover them with aluminum foil if they brown too quickly.
Cooling and Topping
  1. Allow the pie to cool completely on a wire rack.
  2. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
  3. Spread or pipe the whipped cream on top of the cooled pie just before serving.

Notes

Ensure your pie crust is properly prebaked to prevent sogginess. Let the pie cool before adding whipped cream for ideal texture.