Pecan Cream Pie Recipe: A Delicious and Easy Dessert

Introduction

Indulge your taste buds with a classic Southern dessert, the Pecan Cream Pie. This rich and creamy pie is perfect for any occasion, whether it’s a holiday gathering or a casual family dinner. The combination of buttery pecans, smooth custard filling, and flaky crust will leave you craving for more. In this blog post, we will guide you through the steps to make this delectable dessert, along with some variations for those following a keto or low-carb diet.

Ingredients

To make the Pecan Cream Pie, you will need the following ingredients:

– 1 9-inch pie crust (store-bought or homemade)
– 1 ½ cups of pecans, chopped
– 1 cup of heavy cream
– ½ cup of granulated sugar
– ¼ cup of cornstarch
– 4 egg yolks
– 2 cups of whole milk
– 2 tablespoons of unsalted butter
– 1 teaspoon of vanilla extract
– A pinch of salt

Steps

Step 1: Preparing the Pie Crust

– Preheat your oven to 350°F (175°C).
– Place the pie crust in a 9-inch pie dish, pressing it firmly against the bottom and sides.
– Trim any excess crust and use a fork to create decorative edges.
– Prick the bottom of the crust with a fork to prevent it from puffing up during baking.
– Bake the pie crust for 10 minutes, or until it turns golden brown. Set it aside to cool.

Step 2: Making the Pecan Filling

– In a medium-sized saucepan, combine the granulated sugar, cornstarch, and salt.
– In a separate bowl, whisk together the egg yolks and milk until well combined.
– Gradually pour the egg yolk mixture into the saucepan with the sugar mixture, stirring constantly.
– Place the saucepan over medium heat and cook the mixture while stirring continuously until it thickens, usually around 5-7 minutes.
– Remove the saucepan from heat and stir in the butter and vanilla extract until the butter is melted and the mixture is smooth.
– Add the chopped pecans to the filling and mix well.

Step 3: Assembling the Pie

– Pour the prepared pecan filling into the cooled pie crust, spreading it evenly.
– In a separate bowl, whip the heavy cream until it forms stiff peaks.
– Spread the whipped cream over the pecan filling, creating a smooth and creamy layer.
– Optionally, you can sprinkle some chopped pecans on top for added crunch and visual appeal.
– Place the pie in the refrigerator and let it chill for at least 2 hours, or until it sets completely.

Keto and Low-Carb Variations

For those following a keto or low-carb diet, you can modify the Pecan Cream Pie recipe to fit your nutritional needs. Here are some variations:

– Replace the granulated sugar with a keto-friendly sweetener such as erythritol or stevia.
– Use almond flour or coconut flour to make a low-carb pie crust instead of the traditional wheat-based crust.
– Replace the cornstarch with xanthan gum or a low-carb thickening agent to achieve the desired consistency for the filling.
– Substitute heavy cream with coconut cream or a mixture of almond milk and heavy cream to reduce the carb content.

Tips

– Toasting the pecans before adding them to the filling will enhance their flavor. Simply spread the pecans on a baking sheet and toast them in the oven at 350°F (175°C) for about 5-7 minutes until they turn slightly golden.
– Make sure to let the pie cool and set properly in the refrigerator before serving. This will help the flavors meld together and make it easier to slice.
– For an extra touch of indulgence, drizzle some melted chocolate over the whipped cream topping. It adds both visual appeal and a delicious chocolatey flavor to the pie.

Conclusion

The Pecan Cream Pie is a delightful dessert that will satisfy your sweet tooth and leave your guests impressed. With its buttery pecans, creamy filling, and flaky crust, this pie is a true Southern classic. Whether you follow the traditional recipe or opt for a keto or low-carb variation, this dessert is sure to be a crowd-pleaser. So, roll up your sleeves and treat yourself to a slice of this heavenly pie!

FAQs

1. Can I use store-bought pie crust for this recipe?

Yes, you can use a store-bought pie crust if you’re short on time. However, making your own crust from scratch will add a homemade touch to the pie.

2. How long does the Pecan Cream Pie last?

The pie can be stored in the refrigerator for up to 3-4 days. Make sure to cover it tightly with plastic wrap or place it in an airtight container to maintain its freshness.

3. Can I freeze the Pecan Cream Pie?

Yes, you can freeze the pie before adding the whipped cream topping. Wrap it tightly in plastic wrap and then aluminum foil before freezing. Thaw it in the refrigerator overnight before adding the whipped cream and serving.