1. Prepare the Crust & Pecans
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Ensure your pie crust is fully baked according to package or recipe directions and has cooled completely.
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Preheat your oven to 350°F (175°C). Spread the chopped pecans on a baking sheet and toast for 8-10 minutes, until fragrant and lightly golden. Set aside to cool.
2. Create the Cream Filling
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In a medium saucepan, whisk together the heavy cream, milk, sugar, cornstarch, egg yolks, and salt until perfectly smooth.
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Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble gently. This should take about 8-10 minutes. Continue to cook for 1 more minute to ensure the cornstarch is fully activated.
3. Finish the Filling
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Remove the saucepan from the heat. Whisk in the butter and vanilla extract until the butter is fully melted and the filling is silky and glossy.
4. Assemble the Pie
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Carefully pour the warm cream filling over the pecans. Use a spatula to smooth the top into an even layer.
5. Chill to Set
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Place the pie in the refrigerator and chill for at least 4 hours, or until the filling is completely firm.
🍽 Serving & Storage
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For Serving: Garnish with a dollop of freshly whipped cream, a sprinkle of extra toasted pecans, and a drizzle of caramel sauce for a truly decadent touch.
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Make-Ahead Tip: This is an excellent make-ahead dessert! Prepare it the day before you need it and let it set overnight in the fridge.
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Storage: Keep any leftovers covered in the refrigerator for up to 4 days.
