Step 4: Assemble the Pie
- Preheat oven to 350°F (175°C) if not already.
- Spread half of the toasted pecans evenly on the bottom of the prepared pie crust.
- Pour the warm cream filling over the pecans.
- Sprinkle the remaining pecans on top of the filling for a crunchy, decorative finish.
Step 5: Bake the Pie
- Bake for 25–30 minutes, or until the crust is golden and the filling is set but slightly jiggly in the center.
- Allow the pie to cool completely at room temperature, then refrigerate for at least 2 hours to let the filling firm up.
Step 6: Optional Topping
- Before serving, top with whipped cream and a few whole or halved pecans for extra elegance and texture.
Tips for Success
- Avoid overcooking the filling: It should be thick but not rubbery.
- Chill the crust: Keeps it flaky during baking.
- Toast the pecans: Brings out their natural oils and deepens the flavor.
This Pecan Cream Pie combines a buttery, flaky crust, a smooth, rich custard, and the satisfying crunch of toasted pecans. It’s a show-stopping dessert that tastes far more complicated than it actually is—perfect for impressing guests or enjoying a cozy night in.
If you want, I can also make a simplified “quick version” of Pecan Cream Pie that skips the homemade crust but keeps it creamy and delicious. It would save a lot of time. Do you want me to do that?
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