Amish Pecan Cream Pie

• servings: 8

Ingredients

1 cup pecan halves

1 unbaked 9-inch pie crust

3/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/4 cup all-purpose flour

1 cup heavy cream

1/2 cup whole milk

3 large eggs, beaten

1 teaspoon vanilla extract

1/4 teaspoon salt

1 tablespoon unsalted butter, melted

Directions

Preheat your oven to 350°F (175°C).

Spread the pecan halves evenly over the bottom of the unbaked pie crust.

In a medium bowl, whisk together the granulated sugar, brown sugar, and flour until well combined.

Slowly stir in the heavy cream and whole milk.

Add the beaten eggs, vanilla extract, and salt to the mixture, stirring until smooth.

Carefully pour the filling over the pecans in the pie crust.

Drizzle the melted butter over the top of the pie.

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.

Allow the pie to cool to room temperature before serving.

Notes

Variations & Tips

For a 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 use half-and-half instead of heavy cream, although this might slightly alter the texture. For a nutty kick, consider adding some chopped walnuts along with the pecans.