Making the Thanksgiving-Table Comfort Pecan Cream Pie is easy and straightforward. Follow these steps for a deliciously creamy and nutty pie:
- Preheat the Oven: Preheat your oven to 350°F (175°C). If using a pre-made pie crust, place it on a baking sheet for stability and ease of handling during baking.
- Prepare the Pie Crust: Blind bake the pie crust if using a raw pie crust. To do this, line the crust with parchment paper, add pie weights or dried beans, and bake for 10 minutes. Remove the paper and weights, then bake for an additional 5 minutes, or until the crust is lightly golden. Allow the crust to cool slightly while you prepare the filling.
- Make the Creamy Custard Filling: In a medium saucepan, whisk together the heavy cream, whole milk, brown sugar, granulated sugar, salt, and cornstarch. Place the saucepan over medium heat and whisk constantly until the mixture begins to thicken, about 5-7 minutes. Remove from heat once the custard is thickened but not boiling.
- Temper the Eggs: In a separate bowl, lightly whisk the eggs. Gradually add a small amount of the hot cream mixture to the eggs, whisking constantly to temper them and prevent curdling. Slowly pour the egg mixture back into the saucepan with the remaining cream mixture, whisking continuously. Return the saucepan to the stove over low heat and cook for an additional 2-3 minutes, until fully combined and smooth.
- Flavor the Custard: Stir in the vanilla extract for added flavor. The custard should be smooth and thick, with a velvety texture.
- Assemble the Pie: Pour the creamy custard filling into the prepared pie crust, spreading it evenly. Set aside while you prepare the pecan topping.
- Make the Pecan Topping: In a medium bowl, toss the pecans with melted butter and maple syrup. Spread the coated pecans evenly over the top of the pie, gently pressing them into the custard filling to ensure they stay in place during baking.
- Bake the Pie: Place the pie in the preheated oven and bake for 35-40 minutes, or until the custard is set but still slightly jiggly in the center. The pecans should be toasted and golden brown on top. If the pecans begin to brown too quickly, cover the pie with foil and continue baking until done.
- Cool the Pie: Remove the pie from the oven and let it cool completely on a wire rack. Once cooled, refrigerate the pie for at least 4 hours (or overnight) to allow the custard to fully set.
- Serve: Once the pie has chilled, slice it into wedges and serve with a dollop of whipped cream, if desired. Enjoy the sweet, creamy, and nutty flavors of this Thanksgiving delight!
Serving and Storage
To Serve: This pie is best served chilled, either by itself or with a dollop of freshly whipped cream. You can also serve it alongside a scoop of vanilla ice cream for an extra indulgent treat. It’s the perfect dessert to bring to your Thanksgiving table, where it will surely be a crowd-pleaser.
Storage: If you have leftovers (though unlikely!), store the pie in an airtight container in the refrigerator for up to 3-4 days. Make sure to cover the pie tightly to keep it fresh.
Freezing: You can freeze this pie for up to 2 months. To freeze, slice the pie and wrap individual slices tightly in plastic wrap, then foil. Place the wrapped slices in a freezer-safe bag or container. When ready to serve, thaw the pie slices in the refrigerator overnight and serve chilled.
Tips
Here are some helpful tips to make your Thanksgiving-Table Comfort Pecan Cream Pie even more delicious:
- Make it in advance: This pie is perfect for making ahead of time. You can prepare the pie a day or two before Thanksgiving, allowing the flavors to meld and the filling to set properly.
- Toast the pecans: For even more flavor, toast the pecans before adding them to the pie. Simply place them on a baking sheet and toast in the oven for 5-7 minutes at 350°F (175°C), or until fragrant and lightly browned.
- Customize the sweetness: If you prefer a sweeter pie, increase the amount of sugar in the custard or add a bit more maple syrup to the pecan topping.
- Use a homemade crust: For an extra special touch, make a homemade pie crust from scratch. The buttery, flaky crust will complement the creamy filling perfectly.