French Pecan Pie
Indulge in the rich, nutty decadence of French Pecan Pie, a sophisticated twist on the classic Southern dessert. This irresistible recipe combines layers of buttery pecans, a creamy vanilla-infused filling, and a flaky homemade or store-bought pie crust for the ultimate crowd-pleaser. Melted butter and a blend of granulated and brown sugars create a caramel-like base, while heavy cream and just a touch of flour add silkiness to the texture. Topped with a golden finish from the oven, this pecan pie is perfect for holidays, dinner parties, or any occasion calling for a show-stopping dessert. Serve each slice as is, or elevate the experience with whipped cream or a scoop of vanilla ice cream. With minimal prep time and an elegant flavor profile, this French Pecan Pie is sure to become a staple in your baking repertoire!
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 150 grams granulated sugar
- 75 grams brown sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 120 milliliters heavy cream
- 1 tablespoon all-purpose flour
- 200 grams pecans, roughly chopped
- 1 9-inch prepared pie crust
Instructions
Preheat your oven to 180°C (350°F). Place the oven rack in the center position.
Roll out the prepared pie crust and fit it into a 9-inch pie dish. Trim and crimp the edges as desired. Chill the crust in the refrigerator while preparing the filling.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, stir in the granulated sugar and brown sugar until smooth and fully combined. Remove from heat and let it cool slightly.
In a mixing bowl, whisk together the eggs, vanilla extract, and heavy cream until well blended.
Gradually add the slightly cooled butter and sugar mixture to the egg mixture, whisking continuously to prevent the eggs from curdling.
Sift in the tablespoon of flour and stir until the mixture is smooth and free of lumps.
Fold in the chopped pecans until evenly distributed.
Pour the pecan filling into the chilled pie crust, spreading it out evenly with a spatula.
Place the pie dish on a baking sheet to catch any possible drips and transfer to the preheated oven.
Bake for 45-50 minutes, or until the filling is set and the top is golden brown. You can check for doneness by inserting a knife or skewer into the center; it should come out clean.
Allow the pie to cool completely on a wire rack before slicing and serving. This will help the filling set further for cleaner slices.
Serve as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 29.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 165 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
