If you love the sweet nuttiness of pecan pie but want something creamier, smoother, and more indulgent, this Amish Pecan Cream Pie is about to become your new favorite dessert. Imagine a buttery pie crust filled with a luscious vanilla custard, generously studded with crunchy pecans, then topped with clouds of homemade whipped cream.

This isn’t your average pecan pie. The Amish Pecan Cream Pie recipe combines the comforting custard texture of cream pies with the rich, toasted flavor of pecans, making it perfect for holidays, family gatherings, or anytime you need a dessert that impresses with minimal effort.

Why You’ll Love This Recipe

Creamy & Nutty – The best of custard pie meets the crunch of pecans.
Perfect Make-Ahead Dessert – Chill it overnight for even better flavor.
No Complicated Steps – Simple stovetop filling, no tricky baking.
Elegant Yet Homey – Great for both dinner parties and Sunday suppers.
Customizable – Adjust sweetness or add your own flavor twist.

Ingredient Breakdown

Pre-Baked 9-Inch Pie Shell – Provides a buttery, flaky base without extra baking time.
Granulated Sugar – Sweetens the custard filling.
Cornstarch – Thickens the pie filling to a silky texture.
Salt – Balances sweetness and enhances flavor.
Whole Milk – Gives the custard its creamy richness.
Large Egg Yolks – Create a smooth, luxurious filling and help set the custard.
Unsalted Butter – Adds richness and a velvety finish.
Vanilla Extract – Infuses warmth and aroma.
Chopped Pecans – The star ingredient, adding texture and flavor.
Heavy Cream & Powdered Sugar – Whipped together for a fluffy topping.

Step-by-Step Instructions

Prepare the Filling Base
In a medium saucepan, whisk together sugar, cornstarch, and salt. Gradually add milk, whisking until smooth and lump-free.
Cook Until Thickened
Heat over medium, stirring constantly, until the mixture thickens and starts to bubble. Continue cooking for 1–2 minutes to ensure the cornstarch is fully activated.
Temper the Egg Yolks
In a small bowl, whisk the egg yolks. Slowly add a ladle of the hot milk mixture while whisking constantly. This prevents the eggs from scrambling.
Combine & Cook Again
Pour the tempered yolks back into the saucepan. Cook for another 2 minutes, stirring continuously, until thick and silky.
Add Flavor & Nuts
Remove from heat. Stir in butter and vanilla extract until melted and smooth. Fold in chopped pecans.
Fill the Pie Shell
Pour the warm pecan custard into the pre-baked pie shell. Smooth the top with a spatula.
Chill Until Set
Let the pie cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.
Make the Whipped Cream
Beat heavy cream and powdered sugar until stiff peaks form.
Garnish & Serve
Spread whipped cream over the chilled pie and sprinkle with additional pecans if desired. Slice and serve.

Pro Tips

Toast the pecans before adding them to intensify flavor.
Make sure the milk mixture is fully thickened before adding egg yolks to avoid runny filling.
Chill the pie overnight for the cleanest slices.
Use fresh, high-quality vanilla for the best flavor.

Ingredient Swaps or Variations

Half-and-half instead of whole milk for an even richer filling.
Brown sugar for a deeper caramel-like sweetness.
Maple extract for a fall-inspired twist.
Gluten-free pie crust for a gluten-free dessert.

Serving Suggestions

Serve with a hot cup of coffee or tea.
Pair with fresh berries for a colorful touch.
Drizzle with caramel sauce for extra decadence.

Make Ahead + Storage Tips

Make Ahead: Prepare the pie a day before serving for best flavor and texture.
Storage: Cover loosely with plastic wrap and refrigerate for up to 4 days.
Freezing: Freeze without whipped cream topping for up to 2 months. Thaw in the fridge before adding topping and serving.

Cultural or Historical Note

Amish desserts are known for their wholesome, simple ingredients and from-scratch preparation. This pie reflects the Amish tradition of combining farm-fresh dairy and locally harvested nuts into comforting, family-style desserts.

Frequently Asked Questions

Q: Can I use a graham cracker crust instead?
A: Yes, but it will change the texture slightly. It’s delicious either way.

Q: Can I make this without cornstarch?
A: You can use flour as a thickener, but the texture will be less silky.

Q: How can I make it less sweet?
A: Reduce the sugar by ¼ cup or use unsweetened whipped cream topping.

Q: Can I use store-bought whipped cream?
A: Absolutely — it’s a time-saver, though homemade is fresher and fluffier.

Emily