Pecan Cream Pie

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1-4 tbsp ice water
• 1 cup heavy cream
• 1 cup sweetened condensed milk
• 1/2 cup pecan pieces
• 1 tsp vanilla extract
• 1/4 cup light corn syrup
• 2 large eggs
• 1/4 tsp salt
• Whipped cream (for garnish)
• Chopped pecans (for garnish)

Instructions

1. In a mixing bowl, combine the flour, sugar, and salt. Add the cubed butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. Preheat your oven to 350°F (175°C).
3. On a floured surface, roll out the chilled dough to fit a 9-inch pie plate. Transfer the dough to the pie plate and trim the edges. Prick the bottom with a fork to prevent bubbling.
4. Bake the pie crust in the preheated oven for 15-20 minutes or until lightly golden. Remove from the oven and allow it to cool completely.
5. In a large mixing bowl, whisk together the heavy cream, sweetened condensed milk, corn syrup, eggs, vanilla extract, and salt until smooth and well combined.
6. Fold in the pecan pieces into the cream filling mixture.
7. Pour the pecan cream filling into the cooled pie crust, spreading it evenly.
8. Return the pie to the oven and bake for an additional 30-35 minutes, or until the filling is set and lightly golden on top. The filling should jiggle slightly when shaken.
9. Remove the pie from the oven and allow it to cool at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set the filling.
10. Before serving, top with whipped cream and garnish with chopped pecans. Slice and enjoy your delicious Pecan Cream Pie!

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