Add the Butter and Vanilla
Remove the saucepan from the heat and stir in the butter and vanilla extract. Mix until the butter is melted and the filling is creamy and glossy.
Assemble the Pie
Sprinkle the toasted pecans evenly over the bottom of the cooled pie crust. Pour the warm cream filling on top, making sure to spread it evenly with a spatula. The pecans will be covered, creating a delicious nutty layer beneath the custard-like cream.
Chill and Serve
Refrigerate the pie for at least 4 hours, or until fully set. Once chilled, slice into wedges and serve. For an extra special touch, top each slice with a dollop of whipped cream and a sprinkle of toasted pecans.
Tips for Success
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For a stronger nutty flavor, use roasted pecans instead of raw.
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To save time, prepare the pie crust and toasted pecans a day in advance.
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If you love a bit of contrast, drizzle caramel sauce over the top before serving.
This pecan cream pie is the perfect blend of rich creaminess and nutty crunch. Elegant yet comforting, it’s a dessert that will impress guests at any dinner table and have everyone coming back for seconds.
