Pecan Cream Pie

Fact of life: custard makes everything better. # 425: Pecan Cream Pie

The slice shot of my dreams.

Thanksgiving week means two things: it’s pie-o-clock and Christmas is only a month away!

This year I’m making a pumpkin pie with a cheesecake swirl (shouts to Baking Nation for the idea) but I also have a giant bag of pecans making puppy dog eyes at me whenever I open the freezer… so mini cream pies it is!

Pecan pie might be an American classic, but it’s essentially just caramel with pecans mixed in and the sweetness sometimes takes over the flavor. Of the different iterations I’ve tried, the miso maple mochi cake is far and away the standout with an amazing chewy texture and buttery flavor that blends perfectly with the pecans. The chocolate chess pecan pie was yummy in concept (and reality, who doesn’t love a chocolate pie?!) but the nuts were overshadowed by the chocolaty goodness. This one is jumping into second place with my favorite cinnamon all-butter crust, a classic pecan filling layer topped with a vanilla pastry cream, bourbon maple whipped cream and candied pecans.

I used the proportions for a single 9″ pie, split into the two mini pans.

Did she get a personalized set of measuring cups and is completely in love with them? Yup, indeed she did.

This recipe is crust incredible.

How many bakers does it take to make a pie?

3.14, obviously!

Phew, you’re still here.

This design literally never holds no matter how long I freeze the crust before popping it in the oven. But it’s pretty beforehand! I’ll take what I can get.

Time to make the filling while these bbs blind bake.

The recipe called for a few tablespoons of sour cream though I subbed yogurt because use what ya got. Just like adding cream to a caramel, the dairy helps to keep the texture smooth by preventing crystallization.