Description
A delicious and creamy pecan pie with a rich filling and a buttery crust.
Ingredients
Scale
- 1 pre-made pie crust
- 1 cup granulated sugar
- 1 cup corn syrup
- 3 large eggs
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 ½ cups pecan halves
- ½ teaspoon salt
- ¾ cup heavy cream
- 2 tablespoons confectioners’ sugar
- ½ cup cream cheese, softened
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Prepare Pie Crust: Roll out the pre-made pie crust into a 9-inch pie dish. Flute the edges as desired.
- Make the Filling: In a large mixing bowl, whisk together granulated sugar, corn syrup, melted butter, vanilla extract, salt, and eggs until well combined. Stir in the pecan halves.
- Pour Filling: Pour the pecan mixture into the prepared pie crust.
- Bake: Place the pie on the center rack of the oven and bake for 45-50 minutes, or until the filling is set and slightly jiggly in the center.
- Cool: Remove the pie from the oven and let it cool completely on a wire rack.
- Prepare Creamy Layer: In a bowl, whip the heavy cream and confectioners’ sugar until soft peaks form. Add softened cream cheese and whip until smooth and creamy.
- Assemble: Once the pie is completely cool, spread the creamy layer evenly over the pecan filling.
Notes
- Crust Shield: To prevent the crust from over-browning, consider using a pie shield or aluminum foil around the edges after the first 20 minutes of baking.
- Room Temperature Ingredients: Make sure your eggs and cream cheese are at room temperature to ensure smooth mixing.
- Chill the Pie: For best results, chill the pie in the refrigerator for at least 2 hours before serving to set the creamy layer firm.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice