Pecan Cream Pie: A Rich and Decadent Dessert

In a large bowl, combine the flour and salt. Add the cold butter and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually add ice water, a tablespoon at a time, and mix until the dough comes together. Shape it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Roll out the dough on a floured surface and fit it into a 9-inch pie pan. Trim any excess dough and crimp the edges. Prick the bottom of the crust with a fork.
Bake the crust for 10-12 minutes or until golden brown. Let it cool completely.
2. Make the Cream Filling:
In a medium saucepan, combine the heavy cream, milk, and sugar. Heat over medium heat until the mixture begins to simmer.
In a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth.
Gradually pour about 1/2 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the eggs.
Slowly pour the egg mixture back into the saucepan with the rest of the cream mixture, whisking continuously. Continue to cook on medium heat, whisking constantly, until the mixture thickens and begins to bubble (about 2-3 minutes).
Remove from heat and stir in the vanilla extract and chopped pecans.
Pour the cream filling into the cooled pie crust and smooth the top with a spatula. Refrigerate the pie for at least 4 hours, or until set.
3. Make the Pecan Topping:
In a small skillet, melt the butter over medium heat. Add the pecans and brown sugar, stirring constantly until the pecans are toasted and coated in the sugar mixture (about 3-4 minutes).
Remove from heat and let it cool slightly.
4. Assemble the Pie:
Once the pie filling is set, top it with the toasted pecans. Garnish with extra chopped pecans if desired.
Serving and Storage Tips: