Alright, let’s give this pie the full Southern love treatment 🥧🤍
Big, cozy, story-rich, and made for sharing.
Southern Pecan Cream Pie
Introduction
This pecan cream pie is everything we adore about Southern baking — rich, comforting, and unapologetically indulgent. It’s the kind of dessert that shows up at Sunday dinners, holidays, and “just because” gatherings, stealing the spotlight without trying too hard. Silky cream filling, buttery toasted pecans, and a flaky crust come together to create a pie that feels both nostalgic and special, like it’s been passed down through generations.
Ingredients
For the Pie Crust
- 1 9-inch pie crust (homemade or store-bought)
- 1 tablespoon butter (for brushing, optional)
For the Pecan Cream Filling
- 1 cup heavy whipping cream
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 3 large egg yolks
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For the Pecans
- 1½ cups pecans, roughly chopped
- 1 tablespoon butter
- 1 tablespoon brown sugar (optional, for extra caramel flavor)
For Topping (Optional but Loved)
- Whipped cream
- Whole pecans or pecan halves
- A drizzle of caramel sauce
Instructions
Step 1: Prepare the Crust
- Preheat oven to 375°F (190°C).
- Place pie crust into a 9-inch pie dish and crimp edges.
- Line with parchment paper and fill with pie weights or dried beans.
- Bake for 12–15 minutes, remove weights, then bake another 5–7 minutes until lightly golden.
- Cool completely.
Step 2: Toast the Pecans
- Melt butter in a skillet over medium heat.
- Add chopped pecans and brown sugar.
- Stir frequently for 3–5 minutes until fragrant and lightly caramelized.
- Remove from heat and let cool.
Step 3: Make the Cream Filling
- In a saucepan, whisk sugar, brown sugar, cornstarch, and salt.
- Slowly whisk in heavy cream until smooth.
- Cook over medium heat, stirring constantly, until thickened.
- In a bowl, lightly beat egg yolks. Slowly whisk in a few spoonfuls of the hot mixture to temper.
- Return mixture to the saucepan and cook 1–2 more minutes.
- Remove from heat, stir in butter and vanilla until smooth.
Step 4: Assemble
- Fold most of the toasted pecans into the cream filling.
- Pour filling into cooled crust.
- Sprinkle remaining pecans on top.
- Chill at least 4 hours (overnight is best).
Methods & Techniques
- Blind baking keeps the crust crisp under the creamy filling.
- Tempering egg yolks prevents curdling and keeps the filling silky.
- Toasting pecans enhances flavor and adds depth.
History
Pecan desserts are deeply rooted in Southern cooking, thanks to the pecan tree being native to the region. While classic pecan pie is the most famous, cream-based pecan pies emerged as a softer, custard-style alternative — perfect for those who love richness without the heaviness of corn syrup–based fillings.
Formation of the Recipe
This pie combines traditional Southern ingredients with a cream-pie technique inspired by old-fashioned custard pies. Over time, bakers adapted it to include toasted pecans and lighter textures, creating a dessert that feels both vintage and timeless.
Serving Methods
- Serve chilled for clean slices
- Add whipped cream for extra softness
- Pair with hot coffee or sweet tea
- Perfect after Sunday dinner or holiday meals
Who Loves This Pie
- Southern dessert lovers
- Pecan pie fans wanting something creamier
- Holiday bakers looking for a crowd-pleaser
- Anyone who believes dessert should feel like a hug
Conclusion
Southern pecan cream pie is more than a dessert — it’s comfort, tradition, and homemade love baked into every slice. Rich yet light, sweet but balanced, it’s the kind of pie that disappears fast and gets requested again and again.
If you love classic Southern flavors with a creamy twist, this pie belongs on your table 🤍🥧