Ingredients
- 1 ½ cups pecans (toasted)
- 1 cup heavy whipping cream
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup butter (for crust and filling)
- 1 pie crust (store-bought or homemade)
Instructions
- Prepare the crust: Combine flour, butter, and water until smooth. Roll out and place in a pie dish. Puncture base and pre-bake at 350°F for 10 minutes. Cool.
- Toast the pecans: Spread on a baking sheet and toast in the oven at 350°F for 5-7 minutes. Stir half-way.
- Make the filling: In a saucepan over medium heat, whisk together sugar, eggs, and heavy cream until thickened (8-10 minutes). Stir in toasted pecans and vanilla.
- Assemble the pie: Pour filling into cooled crust and refrigerate for at least 4 hours (overnight preferred).
- Serve: Top with whipped cream and sprinkle with chopped pecans.
Notes
For added flavor, consider a hint of bourbon or sea salt. You can substitute walnuts for pecans or use coconut cream for a dairy-free option.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian