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Pecan Cream Pie 🥧🌰 Recipe👇👇
Ingredients:
For the Pie Crust:
1 ready-made pie crust (or homemade if preferred)
For the Filling:
1 cup whole pecans
2 cups whole milk or heavy cream
3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon salt
4 egg yolks, lightly beaten
2 teaspoons pure vanilla extract
1 tablespoon unsalted butter
For the Topping (optional):
Fresh whipped cream
Additional pecans for garnish
👉Directions:
Prepare the Pie Crust:
If using a homemade pie crust, prepare according to your favorite recipe. Pre-bake the pie crust according to the package or recipe instructions until it's golden brown. Allow to cool completely.
Making the Filling:
In a medium saucepan, combine sugar, cornstarch, and salt. Whisk in the milk or heavy cream until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Continue boiling and stirring for an additional 2 minutes.
Gradually whisk about half of the hot mixture into the beaten egg yolks, then return all to the saucepan. Boil and stir for 2 more minutes.
Remove from heat and stir in butter, vanilla extract, and pecans.
Assembly:
Pour the pecan cream filling into the cooled pie crust. Press a piece of plastic wrap onto the surface of the filling to prevent a film from forming and refrigerate until set, about 4 hours or overnight.
Serving:
If desired, top with freshly whipped cream and garnish with additional pecans before serving.