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A slice of homemade pecan cream pie with a creamy custard layer, toasted pecans, and a dollop of whipped cream on a white plate.

Easy Pecan Cream Pie Recipe

This pecan cream pie combines Southern tradition with a creamy twist, offering a deliciously smooth custard filling with toasted pecans on a flaky pie crust. It’s perfect for any occasion and can be made ahead for convenience.
4 from 1 vote
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 50 minutes
Servings: 8
Calories: 350kcal
Cost: 15$

Equipment

  • 1 9-inch pie dish (Standard size for pie)
  • 1 Stand or hand mixer (To beat the filling ingredients)
  • 1 Measuring cups/spoons (For accurate measurements of ingredients1)
  • 1 Rolling Pin (To roll the pie crust)
  • 1 Mixing bowls (To mix ingredients)
  • 1 Offset spatula (To smooth and spread the filling)
  • 1 Cooling rack (For cooling the baked crust and pie)
  • 1 Whisk (To mix ingredients for the custard)

Ingredients

  • 1 ½ cups Fresh pecans - Toasted for enhanced flavor
  • 1 cup Heavy cream - For the custard filling
  • 3 large Eggs - Beaten for custard base
  • ½ cup Unsalted butter - Melted for custard
  • 1 teaspoon Vanilla extract - Adds flavor to the filling
  • ¼ cup Light corn syrup - For sweetening and consistency
  • ½ cup Brown sugar - Packed adds sweetness
  • 2 tablespoon All-purpose flour - For thickening the filling
  • ¼ teaspoon Salt - To balance sweetness
  • 1 cup Heavy whipping cream - For the cream layer
  • 8 oz Package Cream cheese Softened - For the cream layer
  • ½ cup Powdered sugar - Sweetener for the cream layer
  • 1 teaspoon Vanilla bean - Fresh for cream layer flavor
  • ¼ teaspoon Salt - or the cream layer

Additional To Taste

  • Additional pecans - For topping
  • Whipped cream - For topping
  • Caramel drizzle - Optional for garnish
  • Sea salt - Optional for garnish

Instructions 

Step 1:

  • Blind bake your pie crust 30 minutes to ensure a crisp, sturdy base for the cream filling.
  • Preheat the oven to 375°F (190°C).
  • Place pie weights or beans in the pie crust and bake for 20 minutes.
  • Remove the weights and bake for another 10 minutes until golden.
  • Let the crust cool completely on a cooling rack.

Step 2:

  • Toast and chop half of the pecans 10 minutes for the filling, and set aside some whole pecans for the topping.
  • In a skillet, toast the pecans over medium heat until fragrant.
  • Chop half of them for the filling and keep the rest whole for decoration.

Step 3:

  • Prepare the smooth, creamy custard filling for your pie.
  • Beat the cream cheese and powdered sugar until smooth.
  • Add the heavy cream, vanilla extract, and salt, then fold in the chopped pecans.

Step 4:

  • Fill the baked pie crust with the cream filling, then add whole pecans for decoration.
  • Pour the cream filling into the cooled pie crust and smooth the top.
  • Arrange the whole pecans decoratively on top.
  • Refrigerate for at least 4 hours or overnight.

Step 5:

  • Garnish the pie just before serving with whipped cream, caramel drizzle, and a sprinkle of sea salt.
  • Just before serving, add whipped cream, drizzle with caramel, and sprinkle a pinch of sea salt for extra flavor.

Nutrition

Serving: 125g | Calories: 350kcal (18%) | Carbohydrates: 30g (10%) | Protein: 4g (8%) | Fat: 25g (38%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 70mg (23%) | Sodium: 750mg (33%) | Potassium: 100mg (3%) | Fiber: 3g (13%) | Sugar: 18g (20%) | Vitamin A: 350IU (7%) | Vitamin C: 1mg (1%) | Calcium: 40mg (4%) | Iron: 1.5mg (8%)