Pecan cream pie recipe combines pecan pie and cream pie flavors

Bon Appetit published a recipe for a pecan cream pie inspired by a pie served at Das Dutchman Essenhaus in Indiana. The pie combines elements of pecan pie and cream pie, featuring a base of butter-toasted pecans, a silky brown sugar custard, whipped cream, and candied nuts in a flaky crust.

The pecan layer includes a secret ingredient, sour cream, which prevents crystallization and balances sweetness. Additional sour cream is added to the whipped topping to add tang and help it maintain its shape.

The custard is flavored with dark brown sugar and vanilla to create a toffee-like taste. The recipe is more involved than a classic pecan pie but can be spread over a couple of days, making it suitable for holiday preparation.

The recipe advises using a 9-inch metal pie pan for even browning and sufficient capacity. The crust and pecan layer can be baked a day ahead, and the assembled pie requires at least four hours of refrigeration to set. Candied pecans are added just before serving for crunch.

The custard should be stirred over medium heat until it becomes glossy and thick like pudding, which takes about 3 to 4 minutes. Refrigeration alone is not sufficient to thicken the custard properly.