Sure! Here’s a recipe for Pecan Cream Pie:


  • 1 pre-made pie crust (9-inch)
  • 1 1/2 cups pecan halves
  • 1 cup granulated sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups whole milk
  • 4 large egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • Whipped cream (for topping)


  1. Preheat your oven to 375°F (190°C).
  2. Place the pre-made pie crust in a 9-inch pie dish and press it firmly against the bottom and sides. Trim any excess crust hanging over the edge and crimp the edges using your fingers or a fork.
  3. Place the pie crust in the refrigerator to chill while you prepare the filling.
  4. Spread the pecan halves evenly on a baking sheet and toast them in the preheated oven for about 8-10 minutes until fragrant and lightly browned. Remove from the oven and set aside to cool.
  5. In a medium-sized saucepan, whisk together the granulated sugar, flour, and salt.
  6. In a separate bowl, whisk together the milk and egg yolks until well combined.
  7. Gradually pour the milk and egg mixture into the saucepan with the sugar, flour, and salt mixture. Whisk continuously to combine.
  8. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This should take about 8-10 minutes.

  1. Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract until the butter melts and the mixture is smooth.
  2. Take the pie crust out of the refrigerator and arrange the toasted pecan halves on the bottom of the crust.
  3. Pour the hot filling over the pecans in the pie crust, spreading it evenly.
  4. Place the pie in the refrigerator and allow it to cool completely for at least 4 hours or overnight to set.
  5. Once the pie is chilled and set, remove it from the refrigerator.
  6. Serve the Pecan Cream Pie chilled, topped with whipped cream.

Enjoy your delicious homemade Pecan Cream Pie!

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