Pecan Cream Pie

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Of course! Pecan Cream Pie is a magnificent dessert that combines the best of two classics: the rich, custardy smoothness of a cream pie and the sweet, nutty crunch of a pecan pie. It’s a showstopper!

Here is a detailed, foolproof recipe.

What is Pecan Cream Pie?

Imagine a velvety, brown sugar-vanilla custard filling, nestled in a flaky crust, and topped with a generous layer of glossy, toasted pecans in a caramel-like glaze. It’s less syrupy than a traditional pecan pie and has a more luxurious, creamy texture.

Classic Pecan Cream Pie Recipe

This recipe breaks down into three main components: the crust, the cream filling, and the pecan topping.

Yields: One 9-inch pie (8-10 servings)
Prep time: 40 minutes
Cook time: 10 minutes (filling) + 15 minutes (topping)
Chill time: 4+ hours

Part 1: The Crust

You can use a store-bought crust for convenience, but a homemade one is always special.

· 1 9-inch unbaked pie crust, homemade or store-bought
· For a Homemade Crust: 1 ¼ cups all-purpose flour, ½ tsp salt, ½ cup cold unsalted butter (cubed), 3-4 tbsp ice water.

Instructions (if making homemade):

  1. Whisk flour and salt. Cut in butter until mixture resembles coarse crumbs.
  2. Add ice water 1 tbsp at a time, mixing until the dough just comes together.
  3. Form into a disk, wrap in plastic, and chill for 30 minutes.
  4. Roll out and fit into a 9-inch pie plate. Trim and crimp edges. Prick the bottom with a fork and chill while you preheat the oven.
  5. Blind Bake: Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, and bake for another 5-10 minutes until the bottom is set and lightly golden. Let it cool completely.

Part 2: The Cream Filling

This is a cooked custard filling, similar to a French vanilla cream (creme mousseline).

Ingredients:

· ½ cup (1 stick / 113g) unsalted butter, softened
· ½ cup (100g) packed light brown sugar
· 3 tablespoons all-purpose flour
· ¼ teaspoon salt
· 1 cup (240ml) heavy whipping cream
· 3 large egg yolks, beaten
· 1 teaspoon vanilla extract

Instructions:

  1. In a medium saucepan, whisk together the brown sugar, flour, and salt.
  2. Gradually whisk in the heavy cream until the mixture is smooth.
  3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a gentle boil. Let it boil for 1 minute, then remove from heat.
  4. Temper the Egg Yolks: Slowly whisk about 1/2 cup of the hot cream mixture into the beaten egg yolks to warm them gradually. Then, whisk the yolk mixture back into the saucepan.
  5. Return the saucepan to medium-low heat and cook for 2 more minutes, stirring constantly. Do not let it boil vigorously.
  6. Remove from heat and stir in the vanilla extract.
  7. Incorporate the Butter: Cut the softened butter into chunks. Whisk the butter into the hot filling, one chunk at a time, until fully incorporated and the filling is smooth and glossy.
  8. Cool Slightly: Pour the filling into the cooled pie shell. Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours to set.

Part 3: The Pecan Topping

This is a simple, classic pecan pie topping that you’ll cook and pour over the set cream layer.

Ingredients:

· 1 cup (120g) chopped pecans
· ½ cup (120ml) pure maple syrup or dark corn syrup
· ¼ cup (50g) packed light brown sugar
· 3 tablespoons unsalted butter
· 1 teaspoon vanilla extract
· A pinch of salt
· Optional: 1-2 tablespoons bourbon

Instructions:

  1. In a dry skillet over medium heat, toast the chopped pecans for 3-5 minutes, stirring often, until fragrant. Set aside.
  2. In a small saucepan, combine the maple syrup, brown sugar, butter, and salt. Cook over medium heat, stirring, until the butter melts and the sugar dissolves. Bring to a gentle boil and let it bubble for 1 minute.
  3. Remove from heat and stir in the vanilla extract, toasted pecans, and bourbon (if using).
  4. Cool Slightly: Let the pecan topping cool for 5-10 minutes so it’s still pourable but won’t melt the cream layer.

Assembly & Final Chill

  1. Once the cream layer is fully set, remove the pie from the refrigerator.
  2. Gently pour the warm (not hot) pecan topping over the cream layer, spreading it evenly with a spatula to cover the entire surface.
  3. Return the pie to the refrigerator and chill for at least 2 more hours, or until the topping is set.

Serving & Storing

· Serve: Serve chilled. For clean slices, dip your knife in hot water and wipe it dry between each cut.
· Garnish: Top with whipped cream and a few extra pecan halves for a beautiful presentation.
· Store: Keep the pie covered in the refrigerator for up to 4 days.

Pro Tips for Success

· Don’t Rush the Chill: The cream layer must be completely firm before adding the topping. Otherwise, they will swirl together.
· Temper Those Eggs! This is the most crucial step for a smooth, lump-free custard. Adding the hot liquid slowly prevents the eggs from scrambling.
· Toast Your Pecans: Toasting is non-negotiable. It unlocks their deep, rich flavor and makes them crunchier.
· Softened Butter is Key: Using properly softened butter for the filling ensures it incorporates smoothly, creating a silky texture.

Enjoy this decadent, Southern-inspired masterpiece

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