Pecan Cream Pie Custard (Print Version)
Creamy pecan custard in a flaky crust, finished with whipped cream for an irresistibly rich bite.
# Ingredients:
→ Crust
01 -
1 unbaked 9-inch pie crust
→ Filling
02 -
1 cup granulated sugar
03 -
3 tablespoons all-purpose flour
04 -
1/4 teaspoon salt
05 -
2 cups whole milk
06 -
3 large eggs, lightly beaten
07 -
1 teaspoon vanilla extract
08 -
1 cup chopped pecans, plus extra for topping
→ Garnish
09 -
Whipped cream for garnish (optional)
# Steps:
01 -
Preheat oven to 350 degrees Fahrenheit.
02 -
In a saucepan, whisk together granulated sugar, all-purpose flour, and salt. Gradually add whole milk, whisking constantly over medium heat until the mixture thickens.
03 -
Remove pan from heat. Slowly add the lightly beaten eggs to the hot mixture while stirring continuously, preventing curdling.
04 -
Return saucepan to low heat and cook for 2 to 3 additional minutes, stirring constantly, until the mixture thickens further.
05 -
Remove from heat and stir in vanilla extract and chopped pecans.
06 -
Pour custard mixture into the unbaked pie crust. Sprinkle extra pecans on top, if desired.
07 -
Place the pie on the center rack and bake in preheated oven until set and lightly golden, approximately 35 to 40 minutes.
08 -
Allow the pie to cool completely on a wire rack. Garnish with whipped cream and additional pecans before serving, if desired.
# Notes:
01 -
To prevent the eggs from scrambling in the hot filling, add them gradually while stirring constantly.