Classic Pecan Cream Pie
A rich and creamy pecan pie with a buttery, flaky crust. Perfect for holidays or any special occasion!
Equipment
- 9-inch pie plate
- Mixing bowls
- Pastry blender or fork
- Rolling Pin
- Whisk
- Measuring cups and spoons
Ingredients
Crust Ingredients
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cups Cold unsalted butter Cut into cubes
- 0.25 cup Ice water
Filling Ingredients
- 1 cup Granulated sugar
- 0.25 cup All-purpose flour
- 0.25 teaspoon Salt
- 2 Large eggs
- 2 cups Heavy cream
- 1 teaspoon Vanilla extract
- 1.5 cups Pecan halves
Instructions
Instructions
- Make the crust: Whisk together flour and salt. Cut in butter until crumbly. Gradually add ice water, mixing until dough forms. Chill for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out dough and transfer to a 9-inch pie plate. Prick the bottom with a fork.
- Line crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and bake for another 5-7 minutes, until lightly golden. Cool completely.
- Make the filling: Whisk together sugar, flour, and salt. Whisk in eggs one at a time. Stir in heavy cream and vanilla.
- Fold in pecans. Pour filling into the cooled crust.
- Bake for 50-55 minutes, or until set and edges are golden. Center may jiggle slightly.
- Cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
For a richer flavor, toast the pecans before adding them to the filling. You can also substitute part of the granulated sugar with brown sugar for a deeper caramel flavor.