Instructions
Step 1: Prepare the Crust
Preheat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter until well combined. Press mixture firmly into bottom and up sides of a 9-inch pie pan. Bake for 10 minutes until golden. Cool completely.
Step 2: Toast the Pecans
Spread pecan halves on a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly browned. Set aside to cool. This step enhances their natural nutty flavor.
Step 3: Make the Cream Filling
In a medium saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture begins to thicken and bubble, about 8-10 minutes.
Step 4: Temper the Egg Yolks
In a small bowl, whisk egg yolks. Slowly add about 1 cup of the hot milk mixture to the yolks while whisking constantly. This prevents scrambling. Pour the egg mixture back into the saucepan.
Step 5: Finish the Custard
Continue cooking, stirring constantly, for 2-3 minutes until mixture is thick enough to coat the back of a spoon. Remove from heat and stir in butter, vanilla extract, and almond extract if using. Mix until butter is completely melted.
Step 6: Chill the Filling
Pour custard through a fine-mesh strainer into the cooled pie crust to remove any lumps. Press plastic wrap directly onto the surface to prevent skin formation. Refrigerate for at least 3 hours or until completely set.
Step 7: Make Pecan Caramel Topping
In a saucepan over medium heat, combine brown sugar, butter, heavy cream, and salt. Bring to a gentle boil, stirring constantly. Cook for 3-4 minutes until slightly thickened. Remove from heat and stir in vanilla and toasted pecans. Let cool for 10 minutes.
Step 8: Assemble the Pie
Once the cream filling is set, spoon the pecan caramel topping evenly over the top. Refrigerate for an additional hour to allow topping to set slightly.
Step 9: Add Whipped Cream
Just before serving, whip heavy cream with powdered sugar and vanilla until stiff peaks form. Pipe or dollop whipped cream around the edges of the pie or serve on the side.
Chef’s Secrets
Smooth Custard: Straining the custard removes any cooked egg bits for a silky texture.
Perfect Pecans: Don’t skip toasting – it deepens the flavor dramatically.
Prevent Weeping: Press plastic wrap directly on custard surface while chilling.
Make-Ahead Friendly: Prepare crust and filling a day ahead. Add pecan topping and whipped cream before serving.
Serving Suggestions
This elegant pie is stunning when served chilled with extra whipped cream and a sprinkle of cinnamon. For an extra special touch, drizzle with caramel sauce or add a scoop of vanilla ice cream. Pairs beautifully with coffee or dessert wine.
Storage
Store covered in the refrigerator for up to 3 days. The pie tastes best when served cold. If the topping becomes too firm, let it sit at room temperature for 10 minutes before serving.
Variations
Chocolate Pecan Cream Pie: Add 1/4 cup cocoa powder to the custard mixture.
Bourbon Pecan Cream: Add 2 tablespoons bourbon to the pecan topping.
Maple Pecan Cream: Replace brown sugar with pure maple syrup in the topping.
Praline Cream Pie: Mix 1/2 cup crushed pralines into the cream filling.
This pecan cream pie combines elegance with comfort, making it the perfect finale to any meal!
