Creamy Pecan Pie
This creamy pecan pie is rich, smooth, and full of nutty flavor. Easy to make and perfect for family gatherings or holiday desserts.
There is something comforting about pecan pie. It is sweet, rich, and brings back memories of family gatherings. I wanted a version that had the same flavor but with a creamy texture that makes each bite smooth and indulgent. This creamy pecan pie delivers exactly that.
When I served it to my family, they were surprised by how soft and luscious the filling was. The pecans add a pleasant crunch, while the cream filling balances the sweetness. It was gone by the end of the evening, with requests to make it again soon.
I like that this pie feels special but is not difficult to prepare. The ingredients are simple, the steps are easy, and the result looks impressive. It is the kind of dessert you can bring to the table on holidays, or make for no reason other than to treat your loved ones.
Questions You May Have About This Recipe
Can I use a store bought crust?
Yes, a store bought crust works fine, though homemade always adds a personal touch.
Can I make this pie ahead of time?
Yes, it keeps well in the refrigerator for up to 3 days.
Can I freeze creamy pecan pie?
Yes, wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
Can I use a different nut?
Walnuts or almonds will work, but pecans give the best flavor.
What is the best way to serve it?
It tastes great chilled or at room temperature, with a dollop of whipped cream.
What You Need to Make Creamy Pecan Pie
1 unbaked 9 inch pie crust
1 cup chopped pecans
1 can sweetened condensed milk, 14 ounces
2 large eggs, beaten
1/4 cup butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
How to Make Creamy Pecan Pie
Preheat oven to 350°F. Place pie crust in a 9 inch pie plate.
In a bowl, mix condensed milk, eggs, butter, vanilla, and salt until smooth.
Stir in pecans. Pour mixture into the crust.
Bake for 40 to 45 minutes, or until set and lightly golden.
Let cool before slicing. Serve chilled or at room temperature.
Tips
Toast the pecans lightly before adding them to enhance the flavor.
Let the pie cool fully before slicing to keep the filling firm.
Add extra pecans on top for presentation.
Store leftovers in the refrigerator, covered, for freshness.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “So creamy and delicious. My family devoured it.” Susan M.
⭐️⭐️⭐️⭐️ “Great pie, I used a store bought crust and it still tasted amazing.” George L.
⭐️⭐️⭐️⭐️⭐️ “This has become my new go to dessert. Everyone loves the texture.” Carol H.
⭐️⭐️⭐️⭐️ “Nice change from traditional pecan pie, I will make it again.” Brian K.
⭐️⭐️⭐️⭐️⭐️ “Simple to make and looks beautiful when served. A hit at our dinner party.” Margaret D.
Printable Recipe
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Creamy Pecan Pie
This creamy pecan pie is rich, smooth, and full of nutty flavor. Easy to make and perfect for family gatherings or holiday desserts.
Ingredients
- 1 unbaked 9 inch pie crust
- 1 cup chopped pecans
- 1 can sweetened condensed milk, 14 ounces
- 2 large eggs, beaten
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Place pie crust in a 9 inch pie plate.
- In a bowl, mix condensed milk, eggs, butter, vanilla, and salt until smooth.
- Stir in pecans. Pour mixture into the crust.
- Bake for 40 to 45 minutes, or until set and lightly golden.
- Let cool before slicing. Serve chilled or at room temperature.
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