Pecan Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">175g all-purpose flour</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">115g unsalted butter, cold and cubed</li><li class="ingredients-single-item">4-6 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">40g cornstarch</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">500ml whole milk</li><li class="ingredients-single-item">4 large egg yolks, room temperature</li><li class="ingredients-single-item">60g unsalted butter, cubed</li><li class="ingredients-single-item">2 tsp vanilla extract (or 1 vanilla bean, seeds scraped)</li><li class="ingredients-single-item">200g pecans, divided (150g chopped, 50g halves for decoration)</li><li class="ingredients-single-item">For topping:</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">3 tbsp powdered sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Stand mixer or electric hand mixer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pie crust. In a large bowl, whisk together the flour, salt, and sugar. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The cold butter creates pockets of steam during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Drizzle 4 tablespoons of ice-cold water over the mixture and stir with a fork until the dough begins to come together. Add additional water, 1 tablespoon at a time, if needed. The dough should hold together when pinched but shouldn't be sticky. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 2 days.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll out the chilled dough to a 30cm (12-inch) circle about 3mm (1/8 inch) thick. Carefully transfer to your pie dish, gently pressing it into the bottom and sides. Trim excess dough, leaving a 2.5cm (1-inch) overhang, then fold and crimp the edges decoratively.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Line the pie crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 10-12 minutes until the crust is golden brown. Set aside to cool completely. Blind baking ensures your crust won't become soggy when filled with the custard.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>While the crust cools, toast 150g of chopped pecans on a baking sheet at 160°C (325°F) for 8-10 minutes, stirring halfway through, until fragrant and slightly darkened. Watch carefully as nuts can burn quickly. Toasting enhances the natural oils in the pecans, intensifying their flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>For the filling, whisk together sugar, cornstarch, and salt in a medium saucepan. Gradually whisk in the milk until smooth, then cook over medium heat, stirring constantly, until the mixture begins to simmer and thicken (about 5-7 minutes).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>In a separate bowl, whisk the egg yolks. Gradually whisk about 120ml of the hot milk mixture into the egg yolks to temper them (this prevents scrambling). Pour the egg mixture back into the saucepan and cook, whisking constantly, until the custard is thick enough to coat the back of a spoon (about 2-3 minutes). You'll know it's ready when you can draw a line through the custard on the back of a spoon and it holds its shape.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Remove from heat and immediately whisk in the butter and vanilla until fully incorporated. The residual heat will melt the butter, adding richness and sheen to your custard. Fold in the toasted chopped pecans, reserving a handful for garnish if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Pour the warm filling into the cooled pie crust and smooth the top with a spatula. Press a piece of plastic wrap directly onto the surface of the custard (this prevents a skin from forming) and refrigerate until completely chilled and set, at least 4 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Just before serving, whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the chilled pie and decorate with the reserved pecan halves in a circular pattern around the edge. The contrast between the cool, creamy filling and the crunchy nuts creates a delightful textural experience.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For clean slices, dip your knife in hot water and wipe dry between cuts. The pie will keep refrigerated for up to 3 days, though the crust may soften slightly over time. Let the pie sit at room temperature for 15-20 minutes before serving to allow the flavors to fully develop.</li></ol>