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A luscious, no-bake-style pie with a buttery crust, silky vanilla custard, and a crown of toasted pecans—this classic Southern-inspired dessert is rich, creamy, and perfectly balanced between sweet and nutty. It’s comfort in a slice, ideal for holidays, potlucks, or whenever you need a showstopper that tastes as good as it looks.
Why You’ll Love This Recipe
This isn’t just another pecan pie—it’s something softer, silkier, and more elegant. Unlike traditional pecan pies that rely on corn syrup and eggs for a gooey bake, this version uses a gently cooked custard base that sets into a velvety filling, letting the warm flavor of toasted pecans shine. With zero corn syrup and no oven time needed after assembly, it's easier to make than most pies—and every bit as satisfying.
Perfect for:
- Thanksgiving or holiday tables
- Make-ahead desserts
- Impress-last-minute-guests-in-30-minutes energy
Ingredients
Crust & Topping
- 1 pre-baked 9-inch pie crust (homemade or store-bought)
- 1 cup chopped pecans
Cream Filling
- 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 pure vanilla extract
- ¼ tsp salt
Optional Garnish:
- Whipped cream
- Extra toasted pecans
- A light dusting of cinnamon
Step-by-Step Instructions
Prepare the pie crust:
Use a fully baked 9-inch pie crust (blind-baked if homemade). Let cool completely before filling. Set aside.Toast the pecans:
Preheat oven to 350°F (175°C). Spread chopped pecans on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant and lightly golden. Watch closely—they burn fast. Remove and let cool.Make the custard filling:
In a medium saucepan, whisk together heavy cream, milk, sugar, cornstarch, egg yolks, and salt until smooth.
Place over medium heat, whisking constantly. Cook for 8–10 minutes, until the mixture thickens to a pudding-like consistency and just begins to bubble gently at the edges.Finish the filling:
Remove from heat. Stir in butter and vanilla extract until fully melted and blended. The butter adds richness; the vanilla deepens flavor. Keep stirring until smooth and glossy.Assemble the pie:
Evenly sprinkle the cooled toasted pecans over the bottom of the prepared pie crust.
Carefully pour the warm custard over the pecans, covering them completely. Use an offset spatula to smooth the top.Chill to set:
Refrigerate the pie for at least 4 hours, preferably overnight, until fully chilled and firm. This allows the custard to set and flavors to meld.Serve:
Slice with a sharp knife dipped in hot water for clean cuts.
Garnish each serving with a dollop of whipped cream and a sprinkle of extra toasted pecans, if desired.
You Must Know
- Don’t skip toasting the pecans — raw nuts lack depth. Toasted = richer, nuttier flavor.
- Whisk constantly during cooking — prevents scrambling and ensures smooth texture.
- Use full-fat dairy — low-fat milk or cream won’t thicken properly.
- Cool custard slightly before pouring — too hot can soften the crust.
- Let it chill long enough — rushing leads to runny slices.
Storage Tips
- Store covered in the refrigerator for up to 4 days.
- Not recommended for freezing — custard may separate upon thawing.
- Add garnish right before serving to preserve texture.
Ingredient Substitutions
Serving Suggestions
- Serve chilled with coffee, tea, or bourbon on the side.
- Pair with apple slices or cranberry sauce for contrast.
- Great for dessert buffets or dinner parties.
- Double the batch for a crowd—use two crusts.
Cultural Context
While traditional pecan pie is a Southern staple often made with corn syrup and baked until sticky, this “cream pie” variation reflects a lighter, custard-based tradition seen in vintage American cookbooks. Inspired by banana cream and chess pies, it blends Southern warmth with Midwest simplicity. Found at church suppers, family reunions, and holiday tables, it’s real food made for sharing—with less sugar, more soul.
Pro Tips
- Double the recipe? Yes—but use two pie crusts or make individual servings in jars.
- Want a stronger pecan flavor? Add ½ tsp maple extract with the vanilla.
- Avoid soggy crust: Chill assembled pie uncovered for 30 mins first, then cover.
- Make ahead: Custard can be made 1 day ahead—store under plastic wrap and assemble later.
- Label your dish: People will ask for the recipe—write it on a card.
Frequently Asked Questions
Q: Can I use a graham cracker crust?
A: Absolutely! It pairs beautifully with the nutty-sweet filling.
Q: Why did my filling turn out runny?
A: Likely undercooked or not chilled long enough. Simmer until thick like pudding.
Q: Is this gluten-free?
A: Only if using GF pie crust and verifying cornstarch is GF (most is).
Q: Can I make it without cornstarch?
A: Not easily—cornstarch is key to setting. Flour doesn’t work as well in dairy custards.
Q: Can I add chocolate or caramel?
A: Yes! Drizzle caramel inside before adding filling, or layer shaved chocolate with the pecans.
Allergy Information
Contains: eggs, dairy (milk, cream, butter), tree nuts (pecans), wheat (in most pie crusts).
Gluten-free option: Use certified GF crust.
Nut-free option: Omit pecans or replace with toasted sunflower seeds (not traditional).
Always check labels—especially on pre-made crusts and ingredients.
Nutrition Facts (Per Serving – Approximate)
Based on 8 servings
- Calories: 380
- Fat: 24g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 22g
- Protein: 5g
- Sodium: 220mg
Note: Nutrition values are estimates and may vary based on brands and substitutions. Not intended as medical advice.
Final Thought: This pie doesn’t shout. It sits quietly in the fridge, cool and elegant, waiting to surprise you. One bite—creamy, nutty, perfectly sweet—and you’re reminded: sometimes the best desserts aren’t flashy. They’re humble, handcrafted, and made with love.
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