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.
4. Add the Butter and Vanilla
Remove the saucepan from the heat and stir in the unsalted butter and vanilla extract. Continue stirring until the butter has melted completely and the mixture is smooth and creamy.
5. Assemble the Pie
Now it’s time to bring all the components together. Start by spreading the toasted pecans evenly on the bottom of the pre-baked pie crust. Next, pour the warm cream filling over the pecans, making sure to cover them completely. Use a spatula to smooth out the top.
6. Chill and Serve
Place the assembled pie in the refrigerator and let it chill for at least 4 hours or until set. This will allow the filling to firm up and the flavors to meld together. Once chilled, remove the pie from the refrigerator, slice it into wedges, and serve. Optionally, you can garnish each slice with a dollop of whipped cream and a sprinkle of additional toasted pecans for added decadence.
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