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Pecan Cream Pie: A Decadent Southern Classic

Pecan Cream Pie is a luscious dessert that blends the rich, nutty flavor of pecans with a silky, creamy filling. Perfect for holiday tables or a special weekend treat, this pie has a velvety texture that melts in your mouth, topped with a delicate layer of toasted pecans for crunch. Let’s explore a detailed, step-by-step guide to making this indulgent dessert from scratch.

Ingredients

For the Crust:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• 1 tbsp sugar
• ½ cup unsalted butter, cold and cubed
• 3–4 tbsp ice water

For the Filling:

• 1 cup heavy cream
• 1 cup whole milk
• 3 large eggs
• ¾ cup sugar
• 3 tbsp cornstarch
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 cup chopped pecans (plus extra for topping)

Optional Topping:

• Whipped cream
• Whole or halved pecans

Step-by-Step Method

Step 1: Prepare the Crust

1. In a large mixing bowl, combine flour, salt, and sugar.
2. Add cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough comes together. Avoid overworking.
4. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
5. Roll out the chilled dough on a lightly floured surface into a circle slightly larger than your pie pan.
6. Transfer the dough to a 9-inch pie pan, trim excess edges, and crimp as desired. Chill while preparing the filling.

Step 2: Toast the Pecans

1. Preheat your oven to 350°F (175°C).
2. Spread the chopped pecans on a baking sheet and toast for 5–7 minutes, stirring halfway, until fragrant and lightly browned.
3. Set aside to cool. Toasting intensifies the nutty flavor and adds a satisfying crunch.

Step 3: Make the Cream Filling

1. In a medium saucepan, combine milk and heavy cream. Warm over medium heat until it’s just below boiling—small bubbles form at the edges.
2. In a separate bowl, whisk together eggs, sugar, cornstarch, salt, and vanilla until smooth.
3. Slowly pour the warm milk mixture into the egg mixture, whisking constantly to temper the eggs (prevents scrambling).
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens to a pudding-like consistency. This usually takes 5–7 minutes.

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