Classic Pecan Pie with Whipped Cream

Introduction

Few desserts capture the essence of American holiday traditions like a Classic Pecan Pie. With its gooey, caramel-like filling, crunchy pecans, and flaky buttery crust, it’s a pie that feels both rustic and indulgent. Traditionally associated with Thanksgiving and Christmas, pecan pie originated in the Southern United States, where pecans are abundant. Today, it’s beloved across the world as one of the most comforting and iconic pies.

Topped with a generous dollop of fresh whipped cream, this pie transforms into a perfect balance of sweet, nutty, and creamy goodness. The contrast of textures—crisp crust, silky filling, and crunchy pecans—makes every bite unforgettable.

Why I Love This Recipe

I love this recipe because it’s simple yet incredibly rich in flavor. The filling comes together in minutes, the pecans create a beautiful natural topping, and the whole pie bakes into a golden, glossy masterpiece. There’s a sense of nostalgia in each slice, reminding me of holiday gatherings, cozy kitchens, and the smell of pies baking in the oven.

This pie is also forgiving—it doesn’t require fancy techniques, yet the results are always impressive. Paired with whipped cream, it becomes lighter and more balanced, preventing the sweetness from overwhelming the palate.

Why It’s a Must-Try Dish

• Holiday Classic: No Thanksgiving or Christmas table feels complete without a pecan pie.
• Rich Flavor: The caramel-like filling made with corn syrup, butter, and brown sugar is unmatched.
• Texture Heaven: Buttery crust + gooey filling + crunchy pecans = perfection.
• Easy to Make Ahead: Can be baked a day or two in advance.
• Crowd-Pleaser: Universally loved and pairs well with coffee or after-dinner drinks.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 55–60 minutes
• Cooling Time: 2 hours (important for setting)
• Total Time: ~3 hours 20 minutes

Servings & Nutritional Info

• Servings: 8 slices
• Calories per serving: ~500–550 kcal (with whipped cream)

Course & Cuisine

• Course: Dessert
• Cuisine: American (Southern Classic)

Ingredients

For the Pie Crust (or use store-bought):

• 1 ¼ cups (160g) all-purpose flour
• ½ tsp salt
• ½ cup (115g) unsalted butter, chilled and cubed
• 3–4 tbsp ice water

For the Pecan Filling:

• 1 cup (240ml) light corn syrup
• 1 cup (200g) packed brown sugar
• 3 large eggs
• ½ cup (115g) unsalted butter, melted
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups (150g) pecan halves

For the Whipped Cream:

• 1 cup (240ml) heavy whipping cream, chilled
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Cooking Directions

Step-by-Step Preparation Method

Step 1: Make the Pie Crust

1. In a bowl, whisk flour and salt.
2. Cut in butter using a pastry cutter (or fingertips) until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, mixing until dough holds together.
4. Shape into a disc, wrap in plastic wrap, and refrigerate 30 minutes.
5. Roll out dough on floured surface and fit into a 9-inch pie dish. Trim and crimp edges.

Step 2: Prepare the Filling

1. In a large bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
2. Stir in pecan halves.

Step 3: Assemble and Bake

1. Preheat oven to 350°F (175°C).
2. Pour filling into prepared crust.
3. Bake for 55–60 minutes, or until the center is set but slightly jiggles. If crust browns too quickly, cover edges with foil.
4. Cool at room temperature for at least 2 hours before slicing.

Step 4: Whip the Cream

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Chill until ready to serve.

How to Serve

Slice the pecan pie into wedges, plate with a generous spoonful (or swirl) of whipped cream, and garnish with extra pecans if desired. Best enjoyed with coffee, hot chocolate, or bourbon for a Southern-style finish.

Recipe Tips

• Use cold butter for the flakiest crust.
• Do not overbake—center should jiggle slightly; it sets while cooling.
• Toast pecans before baking for extra flavor.
• Chill pie before slicing for neat, clean cuts.

Variations

• Chocolate Pecan Pie: Add ½ cup melted dark chocolate to the filling for a richer version.
• Bourbon Pecan Pie: Add 2 tbsp bourbon for a Southern classic twist.
• Maple Pecan Pie: Replace half the corn syrup with maple syrup.
• Mini Pecan Pies: Make individual pies in a muffin tin for parties.
• Salted Caramel Pecan Pie: Drizzle salted caramel over whipped cream topping for a gourmet finish.

Freezing & Storage

• Room Temperature: Store covered for 1 day.
• Refrigerator: Keeps well for up to 4 days.
• Freezer: Wrap pie tightly in plastic wrap and foil, freeze up to 2 months. Thaw overnight in fridge before serving.

Special Equipment Needed

• 9-inch pie dish
• Rolling pin (if making crust)
• Mixing bowls
• Electric mixer (for whipped cream)
• Pie shield or foil (to prevent crust from overbrowning)

Conclusion

The Classic Pecan Pie with Whipped Cream is a timeless dessert that combines simplicity, elegance, and rich holiday tradition. Its buttery crust, nutty pecans, and sweet caramel-like filling make it the star of any holiday gathering. Topped with soft whipped cream, it becomes even more indulgent and balanced. Whether you’re making it for Thanksgiving, Christmas, or a cozy Sunday dinner, this pie is guaranteed to bring warmth, nostalgia, and joy to your table.

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Classic Pecan Pie with Whipped Cream

Author: admin Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 20 mins Cook Time 60 mins Total Time 1 hr 20 mins

Calories: 500–550 kcal per serving

Description

Few desserts capture the essence of American holiday traditions like a Classic Pecan Pie. With its gooey, caramel-like filling, crunchy pecans, and flaky buttery crust, it’s a pie that feels both rustic and indulgent.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pie Crust (or use store-bought):

• 1 ¼ cups (160g)
• ½ tsp salt
• ½ cup (115g)
• 3 tbsp 3–4 ice water

For the Pecan Filling:

• 1 cup (240ml)
• 1 cup (200g)
• 3 large eggs
• ½ cup (115g)
• 1 tsp vanilla extract
• ¼ tsp salt
• 1 ½ cups (150g)

For the Whipped Cream:

• 1 cup (240ml)
• 3 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Make the Pie Crust: In a bowl, whisk flour and salt. Cut in butter using a pastry cutter (or fingertips) until mixture resembles coarse crumbs. Add ice water, 1 tbsp at a time, mixing until dough holds together. Shape into a disc, wrap in plastic wrap, and refrigerate 30 minutes. Roll out dough on floured surface and fit into a 9-inch pie dish. Trim and crimp edges.
2. Step 2: Prepare the Filling: In a large bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth. Stir in pecan halves.
3. Step 3: Assemble and Bake: Preheat oven to 350°F (175°C). Pour filling into prepared crust. Bake for 55–60 minutes, or until the center is set but slightly jiggles. If crust browns too quickly, cover edges with foil. Cool at room temperature for at least 2 hours before slicing.
4. Step 4: Whip the Cream: In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to serve.

Keywords: Classic Pecan Pie with Whipped Cream