From Bon Appétit · Joe Sevier · · 1m 40s
Pecan Cream Pie Recipe
A gooey pecan pie with brown sugar custard and whipped cream, ready for Thanksgiving.
In brief
A gooey pecan pie with brown sugar custard and whipped cream, ready for Thanksgiving. This recipe combines toasted pecans, sour cream, and brown sugar for a creamy Thanksgiving pie. Originally reported by Bon Appétit.
Inspired by Das Dutchman Essenhaus
This pecan cream pie combines gooey nut-packed filling with silky brown sugar custard and a pillow of whipped cream.
Key ingredients
Sour cream prevents crystallization in the filling while dark brown sugar and vanilla create a toffee-like flavor.
Preparation timeline
The crust and pecan layer can be made up to one day ahead, with the custard and whipped cream added the day before serving.
Custard thickening
The custard thickens when it starts to bubble, becomes glossy, and reaches a pudding-like consistency in 3, 4 minutes.
Pecan layer
Toasted pecans are mixed with sour cream, vanilla, and a touch of salt for a nutty, sweet filling.
Whipped cream topping
Whipped cream with a pinch of salt and candied pecans creates a light, crunchy topping for the pie.
Do ahead options
Candied pecan topping can be made 3 days ahead, and the crust with pecan layer can be stored up to one day ahead.
Chilling requirements
The custard needs at least four hours in the refrigerator to set, with the fully assembled pie lasting up to one day.
Recipe details
The recipe yields 8 servings and takes 2 hours plus 6 hours for chilling, using a standard 9" metal pie pan.
Serving instructions
Scatter candied pecans over the whipped cream just before serving for the crunchiest topping.
Editor's note
Originally published in October 2025, this recipe has been updated to clarify pan size and instructions.
In short
This recipe combines toasted pecans, sour cream, and brown sugar for a creamy Thanksgiving pie.
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