Table of Contents

Introduction

Pecan Cream Pie is one of those desserts that feels both indulgent and comforting. Unlike the traditional pecan pie that’s syrupy and dense, this version is creamy, airy, and rich without being overly sweet. A buttery crust holds a smooth cream filling, topped generously with toasted pecans for crunch. It’s the kind of dessert that makes appearances at holiday tables, Sunday dinners, or anytime you need something both elegant and satisfying.

I first discovered pecan cream pie at a Thanksgiving potluck. Surrounded by pumpkin pies and apple crumbles, this one stood out because it was different—lighter, creamier, but still packed with nutty flavor. One bite and I was hooked: the filling was velvety, almost custard-like, with just the right amount of crunch from the pecans on top. Since then, it has become one of my go-to desserts when I want to impress guests without making something overly complicated.

This recipe has just the right balance: a flaky pre-baked crust, a luscious cream filling thickened with egg yolks and cornstarch, and a topping of golden, toasted pecans. And if you really want to make it special, garnish each slice with whipped cream or drizzle with caramel. Pair it with a light dessert like Easy Creamy Cucumber Salad for a contrast, or follow a hearty meal such as Old-Fashioned Chicken and Dumplings.

Ingredients – Pecan Cream Pie

1 pre-baked pie crust
1 cup chopped pecans
1 cup heavy cream
1 cup whole milk
¾ cup granulated sugar
¼ cup cornstarch
4 large egg yolks
2 tbsp unsalted butter
1 tsp vanilla extract
¼ tsp salt

Optional garnish: whipped cream, caramel drizzle, or additional toasted pecans.

Directions – Pecan Cream Pie

Prepare the Pie Crust
- Bake a homemade crust or use a store-bought pre-baked crust.
- Let it cool while preparing the filling.
Toast the Pecans
- Spread chopped pecans on a baking sheet.
- Toast at 350°F (175°C) for 8–10 minutes, until fragrant.
- Set aside.
Make the Cream Filling
- In a saucepan, whisk together cream, milk, sugar, cornstarch, egg yolks, and salt.
- Cook over medium heat, whisking constantly, until mixture thickens and comes to a gentle boil (8–10 minutes).
Add Butter & Vanilla
- Remove from heat. Stir in butter and vanilla until smooth.
Assemble the Pie
- Spread toasted pecans evenly across the pie crust.
- Pour cream filling over pecans, smoothing with a spatula.
Chill & Serve
- Refrigerate for at least 4 hours, until firm.
- Slice and serve with whipped cream or extra pecans.

Tips & Variations

Nut swap: Use walnuts, hazelnuts, or almonds instead of pecans.
Extra flavor: Add a splash of bourbon or rum to the cream filling.
Chocolate lovers: Sprinkle chocolate chips over the crust before adding filling.
Mini pies: Use tart shells for individual servings.
Pairing idea: Serve with Lemon Cream Cake for a sweet, tangy balance.

Storage

Fridge: Store covered for up to 4 days.
Freezer: Freeze for up to 1 month; thaw overnight in the fridge before serving.
Make ahead: Can be prepared a day in advance and chilled until ready to serve.

Time & Yield

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 4 hours
Total Time: About 4 hours 40 minutes
Yield: 8 servings

Tools Used

Saucepan
Whisk
Baking sheet
Spatula
Pie dish

Final Thoughts

This Pecan Cream Pie is proof that pies don’t have to be complicated to be delicious. It strikes the perfect balance between creamy and crunchy, sweet and nutty, simple and elegant. Whether you’re baking for the holidays or just want to treat yourself, this pie always delivers.

It’s a show-stopper on any dessert table and pairs beautifully with coffee or tea. If you’re craving more inspiration for pies and creamy desserts, check out the pie collections at Delish.