Pecan Pie With Whipped Cream

Indulge in the rich flavors of this classic pecan pie, where a sweet, gooey filling is generously studded with toasted pecans and encased in a flaky, buttery crust. Topped with a dollop of homemade whipped cream and a sprinkle of cinnamon, this dessert is perfect for any occasion, from holiday gatherings to cozy family dinners. With its delightful combination of textures and flavors, each slice offers a taste of nostalgia that will leave you craving more. Serve it warm or at room temperature—a timeless treat that never goes out of style.

Prep Time20 mins

Cook Time55 mins

Total Time1 hr 15 mins

Course: Dessert Cuisine: American Keyword: For added flavor, toast the pecans before mixing them into the filling. Experiment with different spices like nutmeg or allspice for unique variations. Servings: Serves 8 Calories: 466kcal Author: Tisha

Ingredients

1 unbaked 9-inch pie crust
3 large eggs
1 cup granulated sugar
1 cup light corn syrup
1/2 cup unsalted butter (melted)
1 teaspoon vanilla extract
1 1/2 cups pecan halves

For the Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (for garnish)

Instructions

Preheat oven to 350°F and place the unbaked pie crust in a 9-inch pie dish.
In a mixing bowl, whisk eggs until lightly beaten. Add sugar, corn syrup, melted butter, and vanilla; whisk until combined.
Stir in pecan halves and pour filling into the pie crust.
Bake for 50-60 minutes until the center is set and the crust is golden brown. Cover edges with foil if they brown too quickly.
Cool pie on a wire rack for about 2-3 hours before slicing.
For whipped cream, beat heavy cream and powdered sugar until soft peaks form, then add vanilla until stiff peaks form.
Serve slices topped with whipped cream and a sprinkle of cinnamon.

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