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Pecan cream pie with a buttery crust, thick vanilla cream filling, and a crunchy pecan topping, sliced to show the creamy layers.

Easy Pecan Cream Pie Recipe

4 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 50 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method

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

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

Method
 

Step 1:
  1. Blind bake your pie crust 30 minutes to ensure a crisp, sturdy base for the cream filling.
  2. Preheat the oven to 375°F (190°C).
  3. Place pie weights or beans in the pie crust and bake for 20 minutes.
  4. Remove the weights and bake for another 10 minutes until golden.
  5. Let the crust cool completely on a cooling rack.
Step 2:
  1. Toast and chop half of the pecans 10 minutes for the filling, and set aside some whole pecans for the topping.
  2. In a skillet, toast the pecans over medium heat until fragrant.
  3. Chop half of them for the filling and keep the rest whole for decoration.
Step 3:
  1. Prepare the smooth, creamy custard filling for your pie.
  2. Beat the cream cheese and powdered sugar until smooth.
  3. Add the heavy cream, vanilla extract, and salt, then fold in the chopped pecans.
Step 4:
  1. Fill the baked pie crust with the cream filling, then add whole pecans for decoration.
  2. Pour the cream filling into the cooled pie crust and smooth the top.
  3. Arrange the whole pecans decoratively on top.
  4. Refrigerate for at least 4 hours or overnight.
Step 5:
  1. Garnish the pie just before serving with whipped cream, caramel drizzle, and a sprinkle of sea salt.
  2. Just before serving, add whipped cream, drizzle with caramel, and sprinkle a pinch of sea salt for extra flavor.