Description
A rich and creamy dessert featuring a buttery pecan filling topped with whipped cream.
Ingredients
Scale
- 1 pre-baked pie crust
- 1 cup pecans, chopped
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1 cup milk
- 3 large eggs
- 1/2 cup brown sugar
Instructions
- Preheat the oven to 350°F (175°C).
- In a saucepan, combine milk, brown sugar, and cornstarch over medium heat, stirring until thickened.
- In a bowl, whisk together eggs and vanilla extract, then slowly add the milk mixture.
- Stir in the chopped pecans and pour the filling into the pre-baked pie crust.
- Bake for 25-30 minutes or until set.
- Let the pie cool completely.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form.
- Spread the whipped cream over the cooled pie and garnish with additional pecans if desired.
Notes
- For a richer flavor, toast the pecans before adding them to the filling.
- Make sure the pie is completely cooled before adding the whipped cream topping.
- This pie can be made a day in advance and stored in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg