This Pecan Cream Pie is the ultimate fall-inspired dessert, combining the rich, nutty flavor of pecans with a luscious, creamy filling. Itā€™s like a love child between classic pecan pie and silky vanilla cream pieā€”decadent, dreamy, and oh-so-satisfying. Topped with fluffy whipped cream and a sprinkle of toasted pecans, this pie is perfect for holiday gatherings, cozy evenings, or anytime youā€™re craving a slice of Southern-inspired sweetness. Letā€™s bake up this show-stopping treat!

Why Youā€™ll Love This Recipe

  • Best of Both Worlds: Combines the nutty crunch of pecans with the smooth, creamy texture of custard.
  • Perfect for Fall: Packed with warm, autumnal flavors that scream cozy comfort.
  • Make-Ahead Friendly: Prep it ahead of time and chill until ready to serve.
  • Crowd-Pleasing: A guaranteed hit at Thanksgiving, Christmas, or any special occasion.

Ingredients Youā€™ll Need

For the Crust:

  • 1 pre-made pie crust (or homemade if you prefer)
  • 1 cup pecans, chopped (plus extra for garnish)

For the Filling:

  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup light corn syrup (or maple syrup for a deeper flavor)
  • 1/4 cup unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • 1 cup heavy cream (for a creamier filling)

For the Whipped Cream Topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp pure vanilla extract

Optional Garnish:

  • Toasted pecan halves
  • A sprinkle of cinnamon or nutmeg

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 350Ā°F (175Ā°C). Place the pie crust in a 9-inch pie dish and lightly press chopped pecans into the bottom of the crust for added crunch.
  2. If toasting pecans for garnish, spread them on a baking sheet and toast in the oven for 8ā€“10 minutes, until fragrant. Set aside to cool.

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