Home
Recipes
Pies & Tarts
Cream Pies
Pecan Cream Pie Recipe

Pecan Cream Pie Recipe

Learn how to make the best homemade pecan cream pie with this easy baking recipe. The silky vanilla custard studded with toasted pecans creates the perfect balance of textures. This foolproof method ensures a flaky crust and creamy filling every time for a dessert that will impress everyone.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a perfectly sliced pecan cream pie reveals its luscious layers – the golden-brown flaky crust, velvety cream filling speckled with toasted pecan pieces, and a decorative border of whole pecans. The cross-section captures the contrast between the crisp pastry and smooth custard interior, while soft natural light highlights the caramel tones of the nuts and creates gentle shadows that emphasize the pie's texture. The pie rests on a vintage ceramic plate with delicate floral patterns, placed on a rustic wooden table alongside a silver serving spatula and scattered pecan halves. A dusting of powdered sugar catches the light, giving the surface a subtle sparkle that enhances the pie's homemade charm.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Pecan Cream Pie?

The key ingredients are all-purpose flour, butter, sugar, cornstarch, milk, egg yolks, vanilla extract, pecans (both chopped and halves), and heavy cream for topping. The pecans are toasted to enhance their flavour, creating the signature nutty crunch.

How to cook Pecan Cream Pie at home?

Learn how to cook Pecan Cream Pie by mastering three key components: a flaky buttery crust (blind baked to prevent sogginess), a silky vanilla custard filling (properly tempered with egg yolks for smoothness), and toasted pecans folded throughout. The chilled pie is finished with freshly whipped cream and decorative pecan halves.

What's the secret to achieving a perfectly creamy custard filling?

The secret is in the tempering process - gradually adding hot milk to egg yolks prevents scrambling. Constant whisking and cooking until the mixture coats the back of a spoon ensures proper thickness. Adding butter at the end creates silkiness, while chilling allows the custard to set properly.

Can I make this custard pie ahead of time for special occasions?

Yes! This pie is perfect for make-ahead desserts. The complete pie can be refrigerated for up to 3 days, though the crust may soften slightly. For best results, add the whipped cream topping and pecan decoration just before serving to maintain optimal freshness and presentation.

Why should I toast the pecans before adding them to the filling?

Toasting pecans releases their natural oils, significantly enhancing their flavour and adding depth to the pie. It also improves their texture, creating a more pronounced crunch that contrasts beautifully with the silky custard. Just watch them carefully as nuts can burn quickly.

Want to try something else in ...

Cream Pies

Try following recommended recipes

View all
An overhead shot captures the architectural beauty of this triple-layer banana cream pie, with golden spherified caramel pearls glistening atop a cloud of vanilla bean foam. A cross-section reveals three distinct banana-infused layers: the buttery coconut-vanilla crust, creamy banana custard center, and translucent banana gel top layer. The pie rests on a minimalist black slate, with fresh banana slices and edible gold dust scattered deliberately alongside nitrogen-frozen banana chips. Soft diffused natural light highlights the varying textures while casting gentle shadows that emphasize the dimensional elements of the molecular components. A silver serving knife rests nearby, its tip revealing the perfect slice that showcases all three perfectly set layers.
Pies & Tarts
Cream Pies

Triple-Layer Infusion Banana Cream Pie with Molecular Gastronomy Elements Recipe

A showstopping banana cream pie featuring three distinct layers of banana-infused components, spherified caramel pearls, and vanilla bean foam that balances classic comfort with avant-garde culinary techniques.
Difficulty:
Advanced
Prep Time:
1 hour 30 mins
Cook Time:
25 mins plus 4 hours chilling
Serves:
1 pie (8 slices)
View recipe
A close-up cross-section of the pie reveals three distinct layers - a crumbly chocolate graham crust, a silky smoked chocolate custard center, and a glossy whiskey ganache topping. Shot in warm, diffused natural light that highlights the pie's different textures and gleaming surface. The slice sits on a weathered wooden board beside a small tumbler of amber whiskey, with chocolate shavings and a light dusting of smoked salt scattered artfully around the plate. Steam from a just-cut slice suggests warmth, while condensation on the ganache layer indicates perfect setting. The contrast between the dark chocolate filling and caramel-hued ganache creates visual depth against the rustic serving elements.
Pies & Tarts
Cream Pies

Smoked Chocolate Cream Pie with Barrel-Aged Whiskey Ganache Recipe

Velvety smoked chocolate filling nestled in a buttery graham crust, crowned with a decadent barrel-aged whiskey ganache that creates an unforgettable dessert experience where smoky, sweet, and spirit-forward flavors harmonize beautifully.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures a perfectly sliced wedge of pie being lifted from a rustic ceramic pie dish, revealing its distinct layers—the golden graham cracker crust, amber caramelized white chocolate filling, and cloud-like malted milk cream topping. Soft natural light highlights the smooth, glossy surface of the filling, while the dollops of cream display delicate peaks dusted with crushed malted milk balls. The pie rests on a weathered wooden board scattered with malted milk powder and white chocolate shavings, with a vintage milk bottle and whole malted milk balls artfully arranged nearby, creating a nostalgic yet sophisticated presentation.
Pies & Tarts
Cream Pies

Caramelized White Chocolate and Malted Milk Cream Pie Recipe

A buttery graham cracker crust cradles velvety caramelized white chocolate filling, crowned with billowy malted milk cream for a dessert that balances nutty caramel notes with nostalgic malt sweetness.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
40 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures the stunning golden-yellow mirror glaze with its flawless, glass-like finish reflecting natural light from a nearby window. A single slice has been removed, revealing perfect layers of pale yellow vanilla bean pastry cream studded with tiny black specks and vibrant yellow-orange passion fruit curd against a crisp, golden brown shortcrust base. The pie sits on a white ceramic cake stand with gold trim, surrounded by fresh passion fruits cut in half, vanilla beans, and scattered edible flowers. A dollop of freshly whipped cream melts slightly on the plated slice, with a mint leaf for color contrast.
Pies & Tarts
Cream Pies

Passion Fruit and Vanilla Bean Cream Pie with Mirror Glaze Recipe

A luxurious cream pie featuring tangy passion fruit curd layered with fragrant vanilla bean pastry cream, all nestled in a buttery shortcrust pastry and topped with a stunning mirror glaze that catches the light with every slice.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (10 slices)
View recipe
Overhead shot of a perfectly sliced piece of layered cream pie on a minimalist white ceramic plate, revealing distinct black sesame (dark gray) and matcha (vibrant green) layers beneath a glossy shine. A cross-section view showcases the buttery cookie crust, precise layer separation, and light, airy cream texture. The pie is adorned with translucent sugar art pieces resembling delicate leaves that catch the soft natural light streaming through a nearby window. Small bowls of matcha powder and black sesame seeds are artfully scattered in the background, while a vintage silver cake server rests beside the plated slice, ready for serving.
Pies & Tarts
Cream Pies

Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

A stunning dual-flavored cream pie featuring earthy black sesame and vibrant matcha layers topped with delicate sugar art decorations that balance Japanese-inspired flavors with creamy decadence.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
15 mins
Serves:
1 pie (10 slices)
View recipe
An overhead shot capturing a perfectly sliced piece of maple-smoked cream pie revealing its three distinct layers - a golden brown shortcrust base, a velvety maple-infused custard center, and an architectural sugar cage arching dramatically across the top. The pie rests on a weathered maple wood serving board, with soft natural light streaming through the amber sugar strands creating honey-colored patterns on the creamy filling. A small pitcher of additional maple syrup sits nearby, its contents catching the light. Close-up details show the delicate crystalline structure of the sugar cage, highlighting its amber tones against the smooth, caramel-colored cream filling. Scattered maple leaves as garnish and wisps of smoke complete the sophisticated autumn presentation.
Pies & Tarts
Cream Pies

Maple-Smoked Cream Pie with Crystallized Sugar Cage Recipe

A silky-smooth, maple-infused cream pie nestled in a buttery crust, crowned with wispy strands of amber crystallized sugar that shatter delicately with each forkful.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
35 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures this sophisticated layered cream pie showcasing the striking contrast between charcoal-black sesame cream and vibrant green matcha layers against a golden-brown cookie crust. A cross-section reveals the distinct cream layers with perfect definition, while a dramatic shard of translucent sugar art rises from the center like golden stained glass, catching the soft natural light. Scattered black sesame seeds and a light dusting of matcha powder create artistic flourishes around the rim. The pie sits on a minimalist white ceramic stand against a neutral linen backdrop, with a small bowl of fresh black sesame seeds and a bamboo matcha whisk providing context to the key ingredients.
Pies & Tarts
Cream Pies

Black Sesame and Matcha Layered Cream Pie with Sugar Art Recipe

A stunning layered cream pie featuring the earthy richness of black sesame and vibrant matcha green tea, crowned with delicate sugar art that adds both visual drama and textural contrast.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot captures the amber-hued maple cream pie with its glossy surface peeking through an intricate crystallized sugar cage that rises several inches above the pie, catching the light like spun gold. The sugar structure creates geometric patterns that cast delicate shadows across the smooth filling. A cross-section view reveals the contrast between the caramelized amber filling and the perfectly flaky, golden-brown crust. Styled on a weathered maple wood cake stand against a backdrop of autumn leaves and maple branches, with wisps of smoke artfully captured around the edges, emphasizing the smoked maple elements. A vintage silver server rests nearby, with a slice being lifted to reveal the silky, custard-like texture of the filling that holds its shape perfectly.
Pies & Tarts
Cream Pies

Maple-Smoked Cream Pie with Crystallized Sugar Cage Recipe

A silky maple-infused cream pie nestled in buttery pastry, crowned with a showstopping crystallized sugar cage that captures the essence of sweet smokiness and delicate crunch.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of the pie showcases its three distinct layers: a golden-brown flaky crust, rich amber butterscotch filling, and peaks of caramelized meringue with burnished tips. A cross-section reveals the silky smooth butterscotch custard infused with barrel-aged rum against the crisp pastry base. Soft natural light catches the crystallized sugar surface of the bruléed meringue, highlighting its crackling texture. The pie is presented on a vintage ceramic plate with a blue rim, positioned on a weathered wooden board with scattered vanilla beans, cinnamon sticks, and drops of aged rum. A small glass of rum sits nearby, echoing the warm amber tones of the filling.
Pies & Tarts
Cream Pies

Rum Barrel-Aged Butterscotch Cream Pie with Bruléed Meringue Recipe

A luxurious butterscotch cream pie enriched with barrel-aged rum, nestled in a buttery crust and crowned with a cloud of torched meringue that shatters delightfully with each bite.
Difficulty:
Advanced
Prep Time:
45 mins
Cook Time:
1 hour 15 mins
Serves:
1 pie (8 slices)
View recipe
An overhead shot of the Earl Grey Tea-Infused Cream Pie on a vintage white cake stand, with golden afternoon light illuminating the translucent pulled sugar decorations that arch gracefully across the top like amber waves. The cross-section reveals perfect layers: crisp golden-brown pastry, silky tea-infused custard with visible flecks of Earl Grey, and a cloud of softly whipped cream with a subtle grey tint. Scattered bergamot zest and dried tea leaves surround the pie, while a silver cake server rests beside it, ready to cut through the contrasting textures. Steam rises gently from a nearby cup of Earl Grey tea, complementing the sophisticated palette of creamy beiges, soft greys, and amber hues.
Pies & Tarts
Cream Pies

Earl Grey Tea-Infused Cream Pie with Pulled Sugar Decoration Recipe

Delicate Earl Grey-infused custard fills a buttery shortcrust pastry, topped with tea-scented whipped cream and elegant pulled sugar decorations that shimmer like stained glass.
Difficulty:
Advanced
Prep Time:
1 hour
Cook Time:
50 mins
Serves:
1 pie (8 slices)
View recipe
{ "@context": "http://schema.org/", "@type": "Recipe", "name": "Pecan Cream Pie Recipe", "author": { "@type": "Person", "name": "Gurbir Aujla", "brand": "What's Baking?", "jobTitle": "Baker" }, "datePublished": "2023-10-24", "description": "Learn how to make the best homemade pecan cream pie with this easy baking recipe. The silky vanilla custard studded with toasted pecans creates the perfect balance of textures. This foolproof method ensures a flaky crust and creamy filling every time for a dessert that will impress everyone.", "prepTime": "PT45M", "cookTime": "PT50M", "totalTime": "PT1H35M", "keywords": "pecan cream pie, vanilla custard pie, toasted pecan dessert, southern dessert, thanksgiving pie", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American Southern", "nutrition": { "@type": "NutritionInformation", "calories": "485 calories", "carbohydrateContent": "45 g", "proteinContent": "6 g", "fatContent": "32 g", "saturatedFatContent": "14 g", "cholesterolContent": "125 mg", "sodiumContent": "220 mg", "sugarContent": "28 g", "servingSize": "1 slice" }, "recipeIngredient": [ "175g all-purpose flour", "1/2 tsp salt", "1 tbsp granulated sugar", "115g unsalted butter, cold and cubed", "4-6 tbsp ice-cold water", "150g granulated sugar", "40g cornstarch", "1/4 tsp salt", "500ml whole milk", "4 large egg yolks, room temperature", "60g unsalted butter, cubed", "2 tsp vanilla extract (or 1 vanilla bean, seeds scraped)", "200g pecans, divided (150g chopped, 50g halves for decoration)", "250ml heavy cream", "3 tbsp powdered sugar", "1 tsp vanilla extract" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Make the crust", "text": "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." }, { "@type": "HowToStep", "name": "Form the dough", "text": "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." }, { "@type": "HowToStep", "name": "Roll and shape", "text": "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." }, { "@type": "HowToStep", "name": "Blind bake", "text": "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." }, { "@type": "HowToStep", "name": "Toast pecans", "text": "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." }, { "@type": "HowToStep", "name": "Begin the filling", "text": "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)." }, { "@type": "HowToStep", "name": "Add egg yolks", "text": "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)." }, { "@type": "HowToStep", "name": "Finish the custard", "text": "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." }, { "@type": "HowToStep", "name": "Fill and chill", "text": "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." }, { "@type": "HowToStep", "name": "Add topping", "text": "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." }, { "@type": "HowToStep", "name": "Serve", "text": "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." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Maria Sanchez", "datePublished": "2023-10-28", "reviewBody": "Absolute perfection, worth every calorie! The custard is silky smooth and the toasted pecans add just the right amount of crunch. I'll be making this for every holiday from now on.", "name": "Holiday Dessert Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Liam O'Connor", "datePublished": "2023-11-02", "reviewBody": "This pie converted me to cream pies forever! The texture is incredible and the balance between the nutty pecans and vanilla custard is spot on. My family fought over the last slice!", "name": "Cream Pie Convert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2023-11-15", "reviewBody": "Better than my grandmother's recipe, though I'd never tell her that! The crust was perfectly flaky and the custard set beautifully. Will definitely make this again for Thanksgiving.", "name": "New Family Favorite", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Hiroshi Tanaka", "datePublished": "2023-11-20", "reviewBody": "Restaurant quality from my home kitchen! I was intimidated by making custard but the instructions were clear and the result was perfect. The toasted pecans really elevate this pie.", "name": "Professional Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Dubois", "datePublished": "2023-11-25", "reviewBody": "Perfect balance of sweet and nutty! The silky texture with the perfect nutty crunch made this a crowd-pleaser at our Thanksgiving dinner. Everyone wanted the recipe!", "name": "Thanksgiving Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
{ "@context": "https://schema.org", "@type": "FAQPage", "mainEntity": [ { "@type": "Question", "name": "What ingredients are used in Pecan Cream Pie?", "acceptedAnswer": { "@type": "Answer", "text": "The key ingredients are all-purpose flour, butter, sugar, cornstarch, milk, egg yolks, vanilla extract, pecans (both chopped and halves), and heavy cream for topping. The pecans are toasted to enhance their flavour, creating the signature nutty crunch." } }, { "@type": "Question", "name": "How to cook Pecan Cream Pie at home?", "acceptedAnswer": { "@type": "Answer", "text": "Learn how to cook Pecan Cream Pie by mastering three key components: a flaky buttery crust (blind baked to prevent sogginess), a silky vanilla custard filling (properly tempered with egg yolks for smoothness), and toasted pecans folded throughout. The chilled pie is finished with freshly whipped cream and decorative pecan halves." } }, { "@type": "Question", "name": "What's the secret to achieving a perfectly creamy custard filling?", "acceptedAnswer": { "@type": "Answer", "text": "The secret is in the tempering process - gradually adding hot milk to egg yolks prevents scrambling. Constant whisking and cooking until the mixture coats the back of a spoon ensures proper thickness. Adding butter at the end creates silkiness, while chilling allows the custard to set properly." } }, { "@type": "Question", "name": "Can I make this custard pie ahead of time for special occasions?", "acceptedAnswer": { "@type": "Answer", "text": "Yes! This pie is perfect for make-ahead desserts. The complete pie can be refrigerated for up to 3 days, though the crust may soften slightly. For best results, add the whipped cream topping and pecan decoration just before serving to maintain optimal freshness and presentation." } }, { "@type": "Question", "name": "Why should I toast the pecans before adding them to the filling?", "acceptedAnswer": { "@type": "Answer", "text": "Toasting pecans releases their natural oils, significantly enhancing their flavour and adding depth to the pie. It also improves their texture, creating a more pronounced crunch that contrasts beautifully with the silky custard. Just watch them carefully as nuts can burn quickly." } } ] }