👩‍🍳 Instructions

1. Prepare the Crust & Pecans

Ensure your pie crust is fully baked according to package or recipe directions and has cooled completely.

Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 8-10 minutes, until fragrant and lightly golden. Set aside to cool.

2. Create the Cream Filling

In a medium saucepan, whisk together the heavy cream, milk, sugar, cornstarch, egg yolks, and salt until perfectly smooth.

Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble gently. This should take about 8-10 minutes. Continue to cook for 1 more minute to ensure the cornstarch is fully activated.

3. Finish the Filling

Remove the saucepan from the heat. Whisk in the butter and vanilla extract until the butter is fully melted and the filling is silky and glossy.

4. Assemble the Pie

Sprinkle the toasted pecans in an even layer across the bottom of the cooled pie crust.

Carefully pour the warm cream filling over the pecans. Use a spatula to smooth the top into an even layer.

5. Chill to Set

Place the pie in the refrigerator and chill for at least 4 hours, or until the filling is completely firm.

🍽 Serving & Storage
For Serving: Garnish with a dollop of freshly whipped cream, a sprinkle of extra toasted pecans, and a drizzle of caramel sauce for a truly decadent touch.

Make-Ahead Tip: This is an excellent make-ahead dessert! Prepare it the day before you need it and let it set overnight in the fridge.

Storage: Keep any leftovers covered in the refrigerator for up to 4 days.