Pecan Cream Pie

1. Prepare the Pie Crust

To start, you’ll need a pre-baked pie crust. You can either make your own pie crust from scratch or use a store-bought one for convenience. If you’re making your own, follow your favorite pie crust recipe and bake it until golden brown. Set the crust aside to cool while you prepare the filling.

2. Toast the Pecans

Spread the chopped pecans on a baking sheet and toast them in a preheated oven at 350°F (175°C) for about 8-10 minutes until fragrant and lightly golden. Keep an eye on them to prevent burning. Once toasted, remove the pecans from the oven and set them aside to cool.

3. Prepare the Cream Filling

In a medium-sized saucepan, combine the heavy cream, whole milk, granulated sugar, cornstarch, egg yolks, and salt. Whisk the mixture until smooth and well combined. Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This should take about 8-10 minutes.