Heavenly Pecan Cream Pie with a Caramel Twist

Heavenly Pecan Cream Pie with a Caramel Twist

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Indulge in this delightful, creamy twist on a classic pecan pie! This Pecan Cream Pie combines a buttery, flaky crust with a luscious, custard-like pecan filling topped with whipped cream and a hint of caramel. Perfectly balanced between rich and light, it’s a decadent dessert that’s guaranteed to impress at any gathering or holiday meal. Simple to make and bursting with flavor, this pie is a dreamy, unforgettable treat.

Ingredients:

For the Crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, chilled and cubed
  • 1/4 cup ice water
  • 1/2 tsp salt

For the Filling:

  • 1 cup pecans, toasted and chopped
  • 1 cup heavy cream
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 3 large eggs
  • 1/4 cup cornstarch
  • 2 tbsp butter, melted
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the Topping:

  • 1 cup whipped cream, freshly whipped
  • 1/4 cup caramel sauce, for drizzling
  • Whole pecans, for garnish

Instructions:

  1. Prepare the Crust:
    • In a mixing bowl, combine flour and salt. Cut in the cold butter until the mixture is crumbly.
    • Add ice water gradually, stirring with a fork until the dough comes together.
    • Roll the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
    • Preheat oven to 350°F (175°C). Roll out the chilled dough and press it into a 9-inch pie pan. Prick the bottom with a fork.
    • Bake the crust for 10 minutes, or until lightly golden. Set aside to cool.
  2. Make the Filling:
    • In a medium saucepan over medium heat, combine heavy cream, brown sugar, and granulated sugar. Stir until the sugar dissolves.
    • In a separate bowl, whisk together eggs, cornstarch, melted butter, vanilla, and salt.
    • Slowly add a small amount of the hot cream mixture to the egg mixture to temper it, whisking constantly.
    • Pour the tempered egg mixture back into the saucepan and cook on low, stirring constantly until the mixture thickens, about 3-4 minutes.
    • Remove from heat, fold in the toasted pecans, and pour into the pre-baked pie crust.
  3. Chill the Pie:
    • Let the pie cool to room temperature, then refrigerate for at least 4 hours, or until fully set.
  4. Top and Serve:
    • Once the pie is fully chilled, spread freshly whipped cream on top. Drizzle caramel sauce over the cream and garnish with whole pecans.
    • Slice, serve, and enjoy the creamy, nutty goodness!

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