Southern Pecan Cream Pie

Last fall, I was deep in a Southern town flea market, flipping through a worn-out box of old church cookbooks. You know the kind—handwritten titles, grease-stained pages, and grandma-level secrets. Tucked in the back of one was a cream pie recipe scrawled in blue ink, sandwiched between a peach cobbler and an “impossible” coconut pie.

The idea of pecans with cream caught my attention immediately. I’d always had pecan pie—sweet, sticky, and classic—but never imagined pecans layered over a velvety custard filling.

I took that tattered recipe home and began testing. After a few adjustments, a splash of bourbon, and a drizzle of caramel, something magical came out of my oven. It wasn’t just dessert—it was an experience. Smooth and creamy inside, buttery and nutty on top, with that flaky crust holding it all together.

This Southern Pecan Cream Pie quickly became a staple for potlucks and holidays, earning praise from even the most traditional pie lovers. What makes it shine is that contrast—the cool creaminess of the filling balanced by the toasted pecans and salty-sweet glaze.

If you’ve ever wanted something different from the usual pecan pie, this one’s for you. It’s old-school meets fresh twist, and I’m excited to walk you through every step.

Short Description

Southern Pecan Cream Pie is a luscious, custard-based dessert topped with toasted pecans and caramel glaze. It blends silky cream filling with a buttery crust and nutty crunch, creating an unforgettable twist on a Southern classic.

Key Ingredients

For the Crust:

• 1 ¼ cups (150g) all-purpose flour
• ½ tsp salt
• ½ cup (115g) cold unsalted butter, cubed
• 3–4 tbsp ice water

For the Cream Filling:

• 3 large egg yolks
• ¾ cup (150g) granulated sugar
• ¼ cup (30g) cornstarch
• 2 cups (480ml) whole milk
• 2 tbsp unsalted butter
• 1 tsp vanilla extract
• 1 tbsp bourbon (optional, but highly recommended)

For the Pecan Topping:

• 1 cup (100g) pecans, toasted & roughly chopped
• ¼ cup (60ml) caramel sauce or honey
• Flaky sea salt (optional, for garnish)

Tools Needed

• Mixing bowls
• Medium saucepan
• Whisk
• Rolling pin (if using homemade crust)
• Pie weights or dried beans (for blind baking)
• 9-inch pie dish
• Plastic wrap
• Rubber spatula

Cooking Instructions

Step 1: Make the Crust
In a large bowl, mix flour and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.

Add ice water, 1 tablespoon at a time, just until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.

Roll out the dough on a floured surface into a 12-inch circle. Gently press into a 9-inch pie dish, trimming any excess. Line with parchment paper, fill with pie weights, and blind-bake at 375°F (190°C) for 15 minutes.

Remove weights and bake 5 more minutes until lightly golden. Let cool completely.

Step 2: Prepare the Filling
Whisk egg yolks in a medium bowl. In a saucepan, stir sugar and cornstarch together. Gradually whisk in the milk until smooth.

Place over medium heat, stirring constantly until the mixture thickens—about 8 minutes. It should coat the back of a spoon.

Slowly pour 1 cup of the hot mixture into the egg yolks while whisking (this tempers them). Then pour the egg mixture back into the pan. Cook for 2 more minutes, whisking gently.

Remove from heat. Stir in butter, vanilla, and bourbon. The filling will be smooth, thick, and fragrant.

Step 3: Assemble & Chill
Pour the warm cream filling into the cooled crust. Smooth the top with a spatula. Press plastic wrap directly onto the surface to prevent a skin from forming.

Chill in the fridge for at least 4 hours—overnight is even better for clean slicing and a firmer set.

Step 4: Add the Pecan Glaze
Just before serving, warm the caramel sauce slightly until pourable. Drizzle generously over the pie. Press toasted pecans into the top. Finish with a light sprinkle of flaky sea salt if you like a sweet-salty contrast.

Why You’ll Love This Recipe

– Silky, creamy texture that melts in your mouth

– A rich Southern twist with toasted pecans and bourbon

– Not overly sweet—perfectly balanced

– Great for make-ahead gatherings

– Looks elegant on any dessert table

– Adaptable for various flavor preferences

– Easy enough for casual bakers, impressive enough for guests

Mistakes to Avoid & Solutions

Mistake 1: Runny Filling
If the filling doesn’t set, it likely wasn’t cooked long enough. Make sure it thickens on the stovetop and coats the spoon before tempering the eggs.

Mistake 2: Dough Shrinking in the Oven
To prevent shrinkage, chill the dough after pressing it into the pie dish. Don’t skip the pie weights during blind baking.

Mistake 3: Scrambled Eggs in the Filling
Tempering is key. Add the hot milk mixture slowly into the egg yolks while whisking constantly, or you’ll end up with lumps.

Mistake 4: Soggy Crust
Let your crust cool completely before adding the filling. A hot crust can steam and soften.

Mistake 5: Burned Pecans
Don’t skip toasting, but watch closely! Toast in a dry skillet over medium heat for 4–5 minutes, stirring frequently.

Serving and Pairing Suggestions

– Serve chilled, with a dollop of whipped cream or vanilla bean ice cream

– Pair with coffee, sweet tea, or a splash of bourbon on the rocks

– Ideal for Thanksgiving, potlucks, or a casual weekend dinner party

– Cut into small squares for buffet-style dessert bars

– Try it with a drizzle of dark chocolate or a scoop of butter pecan ice cream for added indulgence

Storage and Reheating Tips

Refrigerate: Store leftovers in the fridge, covered with plastic wrap or in an airtight container, for up to 4–5 days.

Freeze: Wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge.

Reheating: This pie is best enjoyed cold, but you can warm slices gently in the microwave for 15–20 seconds. Avoid overheating to maintain texture.

Topping Refresh: If the pecans lose crunch, toast a few extras and add them fresh before serving again.

FAQs

1. Can I make this pie ahead of time?
Yes! This pie is ideal for making a day ahead. It needs time to chill and set, so prepping it the night before works perfectly.

2. Is there a non-alcoholic substitute for bourbon?
Absolutely. Just skip it or replace with 1 tsp maple extract or a little extra vanilla for warmth and depth.

3. Can I use store-bought crust?
Yes! Pre-made crusts work well. Blind-bake them according to package instructions before adding the filling.

4. Can I use low-fat milk?
Whole milk gives the creamiest texture, but 2% works in a pinch. Avoid skim—it’ll make the filling too thin.

5. What’s the best way to toast pecans?
Use a dry skillet over medium heat or toast them in a 350°F oven for 6–8 minutes. Stir halfway through and watch closely to prevent burning.

Tips & Tricks

– Use cold butter and ice water to ensure a flaky crust

– Stir the filling constantly to avoid lumps and prevent burning

– Press plastic wrap directly onto the filling to avoid that dreaded pudding “skin”

– Add the bourbon last to keep its flavor punch

– Toast the pecans ahead and keep them in a jar—they’ll stay crunchy for days

– A splash of maple syrup in the filling adds a fall-inspired flavor twist

– Chill overnight for the cleanest slices

Recipe Variations

1. Maple Pecan Cream Pie
Swap the sugar with ½ cup maple syrup and reduce milk by ¼ cup. Add a pinch of cinnamon to the filling for a cozy flavor.

2. Chocolate Cream Pecan Pie
Add 4 oz chopped dark chocolate into the warm custard right after cooking. Stir until melted, then pour into crust. Top with pecans and drizzle chocolate syrup instead of caramel.

3. Mini Cream Pies
Use a muffin tin with mini crusts (store-bought or homemade). Blind-bake, fill, and top each with pecans for cute, single-serve treats.

4. Salted Honey Pecan Pie
Skip the caramel and use thick, golden honey instead. Add a generous sprinkle of sea salt before serving.

5. Vegan Version
Use plant-based milk (like almond or oat), cornstarch instead of eggs (3 tbsp total), vegan butter, and a dairy-free crust. Top with maple syrup and nuts.

Final Thoughts

This Southern Pecan Cream Pie doesn’t just sit quietly on a dessert table—it makes an entrance. Every bite tells a little story of comfort, richness, and a nod to the South’s sweeter side. The bourbon warmth, the creamy base, that nutty crunch—it’s a pie that feels like a warm embrace after a long day. I’ve made it for Thanksgiving, Tuesday nights, and even once at 11 p.m. just because the craving struck.

It’s not just about following steps. It’s about creating a moment—something you’ll remember with every silky forkful. I hope you find just as much joy making (and eating) this as I did. Keep a jar of toasted pecans nearby—you might end up using this pie as your new dessert tradition.