Creamy Pecan Pie
This Creamy Pecan Pie, filled with toasted pecans and a rich, creamy filling, is a beloved dessert perfect for family gatherings and special occasions.
Ingredients
Crust
- 1 piece prepared pie crust Store-bought or homemade, a flaky crust is essential.
Filling
- 1 cup pecans, chopped Toast for extra crunch.
- 1 cup heavy cream Essential for a creamy texture.
- 3/4 cup sugar Can substitute with brown sugar for a richer flavor.
- 3 large eggs Helps bind the filling.
- 1 teaspoon vanilla extract Use pure extract for the best flavor.
- 1/4 teaspoon salt Enhances flavors.
Instructions
Preparation
- Preheat your oven to 375°F. Poke holes in the bottom of the prepared pie crust using a fork to prevent bubbles.
- Blind-bake the crust for about 10-15 minutes, or until slightly golden. Let it cool completely.
Filling
- In a large mixing bowl, combine the heavy cream, sugar, eggs, vanilla extract, and salt. Whisk until smooth.
- Gently fold in the chopped pecans until evenly dispersed.
- Pour the filling into the cooled pie crust and spread it evenly.
Setting
- Chill the pie in the refrigerator for at least 4 hours, or overnight.
Serving
- Slice your pie and serve chilled, optionally topping with whipped cream or vanilla ice cream.
Notes
Toast the pecans for added flavor and crunch. Blind-baking the crust ensures it won't be soggy. Chill overnight for improved flavor.
Nutrition
Serving: 1gCalories: 420kcalCarbohydrates: 35gProtein: 6gFat: 30gSaturated Fat: 16gSodium: 150mgFiber: 2gSugar: 20g
Tried this recipe?Let us know how it was!