Description
A delightful pecan cream pie that combines a flaky crust with a luxurious filling, perfect for Thanksgiving.
Ingredients
Scale
- 1 flaky pie crust (homemade or store-bought)
- 2 cups fresh shelled pecan halves
- 8 oz full-fat cream cheese
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp pure vanilla extract
- 3 fresh eggs
- 1/2 cup light corn syrup
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the pie crust by rolling it out to fit a 9-inch pie plate. Crimp the edges and poke the bottom with a fork.
- Blind bake the crust for 15 minutes with parchment and pie weights. Remove weights and bake for an additional 5-10 minutes until golden. Let cool.
- In a mixing bowl, beat the cream cheese until smooth. Gradually add in the sugars and mix until combined.
- Gently fold in the heavy cream until light and fluffy.
- Mix in the eggs one at a time, adding vanilla extract and corn syrup. Mix until combined but do not overbeat.
- Fold in the pecans carefully.
- Pour the mixture into the cooled pie crust, spreading evenly.
- Bake for 45-50 minutes until the center is set with a slight jiggle.
- Cool at room temperature for a couple of hours, then chill in the refrigerator for at least 2 hours before slicing.
- Top with whipped cream before serving.
Notes
Allow the pie to chill for better slicing. Serve with a dollop of whipped cream for added luxury.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
Keywords: pecan pie, Thanksgiving dessert, creamy pie