Directions
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Preheat your oven to 350°F (175°C).
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Spread the pecan halves evenly over the bottom of the unbaked pie crust.
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In a medium bowl, whisk together the granulated sugar, brown sugar, and flour until well combined.
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Slowly stir in the heavy cream and whole milk.
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Add the beaten eggs, vanilla extract, and salt to the mixture, stirring until smooth.
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Carefully pour the filling over the pecans in the pie crust.
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Drizzle the melted butter over the top of the pie.
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Place the pie on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the filling is set and the top is lightly browned.
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Allow the pie to cool to room temperature before serving.
Variations & Tips
For a unique twist, you could add a tablespoon of bourbon or rum to the filling for a richer, more complex flavor. If you’re a chocolate lover, try sprinkling some chocolate chips over the pecans before pouring in the cream mixture. To make it a bit lighter, you can substitute half-and-half for the heavy cream, although this may slightly alter the texture. For a nuttier flavor, consider adding some chopped walnuts along with the pecans.
Amish Pecan Cream Pie is the perfect blend of tradition and flavor, offering a delightful dessert that’s as comforting as it is delicious. Whether for a holiday celebration or an afternoon treat, this pie is sure to win over everyone who tastes it.
