Absolutely! Here’s a big, indulgent, heartwarming recipe for a Southern Pecan Cream Pie – a beloved dessert from the American South that’s equal parts silky custard and crunchy toasted pecan goodness. This version amps up the creaminess, keeps the nuts sweet and crisp, and brings heritage right to your table.
🥧 Southern Pecan Cream Pie
✨ Silky, Buttery, and Loaded with Crunchy Sweet Pecans! ✨
📜 A Brief History & Formation
Pecan pie is a classic Southern dessert that dates back to the late 19th century. Pecans are native to the American South, particularly states like Texas, Georgia, and Louisiana. While traditional pecan pie is made with corn syrup and eggs to form a caramel-like filling, the cream pie version gives it a velvety, custard twist — think banana pudding meets toasted pecan praline.
This version is perfect for holiday tables, Sunday suppers, or any time you need a hug from a pie.
🛒 Ingredients
For the Pie Crust:
- 1 (9-inch) pre-baked pie crust (homemade or store-bought)
For the Cream Filling:
- 1 cup heavy cream
- 1/2 cup whole milk
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1/4 cup cornstarch
- 4 large egg yolks
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons vanilla extract
For the Pecan Layer:
- 1 1/2 cups pecan halves, toasted
- 2 tablespoons butter
- 2 tablespoons brown sugar
- Pinch of cinnamon (optional)
- Sea salt for garnish (optional)
🍳 Method & Instructions
🔥 Step 1: Toast the Pecans
- Preheat oven to 350°F (175°C).
- Spread pecan halves on a baking sheet.
- Toast for 8–10 minutes or until fragrant.
- Toss warm pecans with 2 tbsp melted butter, 2 tbsp brown sugar, and a pinch of cinnamon. Set aside.
🥣 Step 2: Make the Cream Filling
- In a medium saucepan, whisk together sugar, brown sugar, cornstarch, and salt.
- Gradually whisk in milk and cream until smooth.
- In a separate bowl, beat the egg yolks.
- Slowly whisk a bit of the warm milk mixture into the yolks to temper them, then pour yolks back into the saucepan.
- Cook over medium heat, whisking constantly, until mixture thickens like pudding (about 6–8 minutes).
- Remove from heat and stir in butter and vanilla.
💡Tip: Strain the filling through a mesh sieve for extra silky texture.
🧊 Step 3: Assemble the Pie
- Spread a layer of the candied pecans in the bottom of the pre-baked crust.
- Pour the warm cream filling over the pecans.
- Gently press more pecans into the top of the custard.
- Cover with plastic wrap (press directly onto the filling). Chill for at least 4 hours or overnight.
🎨 Serving & Finishing Touches
- Top with fresh whipped cream, extra candied pecans, and a light sprinkle of sea salt for contrast.
- For an elevated look, drizzle with a bit of maple syrup or bourbon caramel.
❤️ Who Will Love This Pie
- Lovers of creamy pies (banana cream, coconut cream, etc.)
- Fans of Southern desserts & rich comfort foods
- Pecan pie lovers looking for a twist
- Anyone with a heart for homemade, heritage-style baking
🥄 Variations & Tips
- Add a splash of bourbon or rum to the custard for a grown-up version.
- Use graham cracker crust or chocolate cookie crust for a modern twist.
- Mix in a handful of chopped dark chocolate to make it a Chocolate-Pecan Cream Pie.
🏁 Conclusion
This Southern Pecan Cream Pie is more than a dessert — it’s a celebration of heritage, comfort, and the art of slow, soulful baking. Its silky vanilla custard pairs perfectly with buttery toasted pecans, and every bite tastes like nostalgia wrapped in love. Whether you’re making it for holidays, Sunday dinner, or just because it’s Tuesday, this pie is a showstopper.
💌 From Lovers of Pie, To Lovers of Pie
This recipe comes from generations of bakers who knew the joy of a good pie shared around the table. From Southern kitchens to yours — bake it with love, serve it with pride, and enjoy it slowly.
Would you like a printable version or maybe an illustrated step-by-step guide?