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Pecan Crusted Cinnamon Pie

Pecan Crusted Cinnamon Pie

  • 50 minutes
  • 12 ingredients
  • Pecans
  • Easy
  • servings
  • Update Ingredients

Ingredients

  • 1 Diamond of California® Ready to Use Pecan Pie Crust
  • 3/4 cups granulated sugar
  • 1/3 cup light brown sugar, tightly packed
  • 2 tbsp malted milk powder
  • 3 tbsp cornstarch
  • 3/4 tsp salt
  • 2 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 cup unsalted better, melted
  • 6 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
  • 4 large egg yolks

The Steps

  1. Preheat the oven to 350 degrees F.
  2. Combine the sugars, milk powder, cornstarch, salt, cinnamon, and nutmeg in a bowl of a stand mixer fitted with paddle attachment. Mix on low until blended.
  3. Add in the melted butter and mix on low until the dry ingredients are evenly moistened.
  4. Add in the vanilla and heavy cream and continue to mix on low until combined.
  5. Scrape down the bowl and mix in the yolks one at a time, still on low speed.
  6. When the mixture is glossy and smooth, pour it into your pie crust and bake for 15 minutes. Then, reduce the heat to 325 degrees F and bake for an additional 20-25 minutes. If the edges brown too quickly, cover in foil with a hole cut in the middle so the center of the pie can still bake through.
  7. The pie is ready when the center has a slight jiggle to it. If it’s not there yet, continue to bake for another 5 minutes.
  8. Let the pie rest at room temperature for 30-40 minutes then transfer to the freezer uncovered for at least 5 hours but preferably overnight.
  9. Transfer to the fridge for 1 hour before serving. For different serving and storing methods, please see post above or leave a comment below. Enjoy!
RECIPE CONTRIBUTED BY BUTTERNUT BAKERY

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