Southern Pecan Cream Pie
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.
Ingredients
- 1¼ cups all-purpose flour
- ½ tsp salt
- ½ cup cold unsalted butter
- 3-4 tbsp ice water
- 3 large egg yolks
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 cups whole milk
- 1 tsp vanilla extract
- 1 tbsp bourbon
- 1 cup pecans
- ¼ cup caramel sauce or honey
- Flaky sea salt
Instructions
- Mix flour and salt in a large bowl. Cut in cold butter with a pastry cutter or your fingers until crumbly.
- Add ice water, 1 tablespoon at a time, until the dough forms. Shape into a disk, wrap, and chill for 30 minutes.
- Roll dough into a 12-inch circle. Press into a 9-inch pie dish and trim the edges.
- Line with parchment, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove weights and bake 5 more minutes until lightly golden. Let cool completely.
- Whisk egg yolks in a bowl. In a saucepan, combine sugar and cornstarch. Whisk in milk until smooth. Cook over medium heat, stirring constantly, until thick—about 8 minutes.
- Slowly whisk 1 cup of the hot mixture into the yolks, then return everything to the pan. Cook 2 more minutes while whisking. Remove from heat and stir in butter, vanilla, and bourbon.
- Pour the warm filling into the cooled crust. Smooth the top. Press plastic wrap onto the surface. Chill at least 4 hours, or overnight for best texture.
- Before serving, warm caramel sauce until pourable. Drizzle over the pie. Top with toasted pecans and sprinkle with flaky sea salt, if desired.