Description
A rich and creamy pie featuring a pecan filling in a flaky crust.
Ingredients
Scale
- 1 (9 inch) unbaked pie crust
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 large egg yolks, lightly beaten
- 2 tablespoons butter, cut into pieces
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup heavy cream, whipped
- 1/4 cup powdered sugar (for topping)
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a medium saucepan, whisk together the granulated sugar, flour, and salt.
- Gradually whisk in the milk until smooth.
- Cook over medium heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 8 to 10 minutes. Do not boil.
- Remove the saucepan from the heat. In a small bowl, lightly beat the egg yolks. Slowly temper the egg yolks by whisking in about 1/2 cup of the hot milk mixture.
- Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk mixture. Cook over low heat, stirring constantly, for 1 minute. Do not let it boil.
- Remove from heat and stir in the butter until melted. Stir in the vanilla extract and chopped pecans.
- Pour the filling into the unbaked pie crust.
- Bake for 30 to 35 minutes, or until the filling is set.
- Let the pie cool completely on a wire rack.
- Before serving, top the cooled pie with whipped heavy cream and sprinkle with powdered sugar.
Notes
- You can toast the pecans lightly before adding them to the filling for a deeper flavor.
- Chill the pie for at least 2 hours before slicing for the best texture.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35
- Sodium: 180
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 85
Keywords: pecan pie, cream pie, dessert, sweet pie, baked dessert