Pecan Cream Pie

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This Pecan Cream Pie is what happens when classic pecan pie meets an old-fashioned cream pie, and the results are pretty spectacular! My tried-and-tested flaky, buttery pie crust holds a gooey layer of toasted pecans topped with a rich brown sugar custard, fluffy whipped cream, and crunchy candied pecans. It's sweet, creamy, nutty, and completely irresistible.

Course: Dessert

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

Pie Crust

1 1/4 cups (176g) all-purpose flour
1 Tablespoon granulated sugar
1/2 teaspoon salt
6 Tablespoons cold salted butter cubed
4 Tablespoons vegetable shortening
3-4 Tablespoons ice water

Pecan Layer

6 Tablespoons salted butter
2 large eggs
2/3 cup (133g) packed dark brown sugar
1/2 teaspoon salt
2 1/2 cups (300g) whole pecan halves
2 Tablespoons sour cream
1 teaspoon pure vanilla extract

Custard Layer

1 1/2 cups heavy cream
1 1/2 cups whole milk divided
6 large egg yolks
3/4 cup (150g) packed dark brown sugar
1/3 cup (40g) cornstarch
1/4 teaspoon salt
6 Tablespoons salted butter cut into pieces
1 Tablespoon pure vanilla extract

Topping

1 cup heavy cream
1/4 cup sour cream
3 Tablespoons powdered sugar
1 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Make the Crust

In a large bowl, stir together the flour, sugar, and salt. Use a pastry cutter to cut the butter and shortening into the flour until the mixture resembles coarse crumbs.
1 1/4 cups (176g) all-purpose flour, 1 Tablespoon granulated sugar, 1/2 teaspoon salt, 6 Tablespoons cold salted butter, 4 Tablespoons vegetable shortening
Sprinkle 1 tablespoon of ice water over the mixture. Using a fork, gently stir the water into the flour mixture. Repeat with the remaining water, adding only 1 tablespoon at a time, until the flour is just evenly moistened and the dough starts to come together.
3-4 Tablespoons ice water
Turn the pie dough onto a sheet of plastic wrap and flatten it into a disc. Tightly wrap in the plastic wrap and refrigerate for 1 hour, before rolling it out on a floured surface.
Gently transfer the pie crust to a 9-inch pie plate, then fold the edges under and finish them with a decorative crimp. Prick all over with the tines of a fork, then line with a crumpled piece of parchment paper and fill with pie weights, dried beans, rice, or sugar.
Blind bake in a preheated oven at 375℉ (191℃) for 15-17 minutes with weights, then lift the parchment paper out of the crust to remove the pie weights and bake again for another 15 minutes until golden brown.

Make the Filling

Preheat the oven to 350℉ (177℃).
While the crust bakes, combine the eggs, brown sugar, and salt in a medium bowl. Whisk well, then set aside.
2 large eggs, 2/3 cup (133g) packed dark brown sugar, 1/2 teaspoon salt
In a small saucepan over medium heat, melt the butter, then add the pecans. Cook, stirring frequently, for 5-7 minutes until slightly darkened and nutty smelling. Remove from the heat and set aside.
6 Tablespoons salted butter, 2 1/2 cups (300g) whole pecan halves
In another bowl, combine 1/2 cup of the buttered pecan halves with 1 Tablespoon of the whisked sugar and egg mixture. Toss well to coat, then spread onto a baking sheet lined with parchment paper. Bake in the preheated oven for 6-8 minutes until to toast and dry, then remove from the oven and let cool.
Finely chop the remaining 2 cups of buttered pecans. Add these to the brown sugar and egg mixture along with the remaining browned butter from toasting the pecans, the sour cream, and vanilla.
2 Tablespoons sour cream, 1 teaspoon pure vanilla extract
Pour the pecan filling into the pie crust and bake until mostly set but still slightly jiggly in the center, about 15 to 18 minutes. Let cool slightly while making the custard filling.
To make the custard, combine the cream and 1 cup of the milk in a medium pan over medium heat. Heat for 2-3 minutes just until steaming but do not let it come to a boil.
1 1/2 cups heavy cream, 1 cups whole milk
Meanwhile, whisk egg yolks, brown sugar, cornstarch, salt, and remaining 1/2 cup of milk in a medium bowl.
6 large egg yolks, 3/4 cup (150g) packed dark brown sugar, 1/3 cup (40g) cornstarch, 1/4 teaspoon salt, 0.5 cups whole milk
Temper the egg yolk mixture by whisking 1 cup of the hot milk mixture into the egg yolk mixture. This raises their temperature without scrambling them. Pour the tempered egg yolks back into the saucepan with the rest of the liquid and continue to cook over medium heat, stirring constantly, until thickened and bubbly, around 3-4 minutes.
Remove from the heat and whisk in the butter and vanilla extract until the butter has melted and everything is completely combined.
6 Tablespoons salted butter, 1 Tablespoon pure vanilla extract
Pour the warm custard over the pecan layer, then cover with plastic wrap pressed directly against the custard layer to prevent a skin from forming and chill for at least 4 hours to set.
To make the whipped cream topping, combine the heavy cream, sour cream powdered sugar, and vanilla in a medium bowl. Beat with an electric mixer until medium peaks form, then spread the whipped cream evenly over the pie. Sprinkle the candied pecan pieces on top before serving.
1 cup heavy cream, 1/4 cup sour cream, 3 Tablespoons powdered sugar, 1 teaspoon pure vanilla extract

Notes

Make-Ahead Instructions: Prepare the pie crust, bake the pecan filling, and make the brown sugar custard. Assemble the pie, cover, and refrigerate until completely chilled. This can all be done 1-2 days ahead. On the day of serving, whip the cream and spread it over the pie. Sprinkle with the candied pecans just before serving so they stay nice and crunchy. If you're trying to get ahead of holiday baking, the pie crust can be made and frozen well in advance, too.
Storage: Keep leftover pecan cream pie loosely covered in the refrigerator for up to 3–4 days. The whipped cream may gradually soften, and the crust will lose a little of its crispness over time, but the pie will still taste delicious.
Freezer: I don't recommend freezing the fully assembled pie. Cornstarch-thickened custards can become watery or separate after thawing, and the whipped cream can lose its fluffy texture.
Serving: This pie is best served cold, straight from the refrigerator. If you're serving it for a holiday meal, you can take it out shortly before dessert, but don't leave it at room temperature for more than 2 hours.

Nutrition

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