A luxurious dessert combining silky vanilla custard with caramelized pecans. This recipe creates a perfect balance between smooth and crunchy textures.

The Components

Crust

• 1½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup cold butter, cubed
• 4-5 tablespoons ice water
• 1 tablespoon apple cider vinegar

Cream Filling

• 2 cups whole milk
• 1 cup heavy cream
• 4 egg yolks
• ¾ cup sugar
• ¼ cup cornstarch
• 2 teaspoons vanilla
• ¼ teaspoon salt
• 2 tablespoons butter

Pecan Topping

• 2 cups pecan halves
• ¼ cup butter
• ½ cup brown sugar
• ¼ cup honey
• Pinch sea salt

Method

Making the Crust

Combine flour and salt. Cut in cold butter until crumbly. Mix vinegar with ice water, add gradually until dough forms. Chill one hour.

Roll out, transfer to 9-inch pie pan. Crimp edges, dock bottom. Blind bake at 375°F until golden (20 minutes).

The Custard

Heat milk and cream until steaming. Whisk egg yolks, sugar, cornstarch, salt until pale. Temper hot milk into eggs. Return to heat, cook until thick. Add vanilla and butter. Strain.

Pecan Topping

Toast pecans (350°F, 8-10 minutes). Melt butter, add sugar and honey. Cook until bubbly. Add pecans and salt, stir until coated.

Assembly

Pour warm custard into cooled crust. Chill 4 hours. Add pecan topping before serving.

Key Tips

• Keep everything cold for crust
• Strain custard for smoothness
• Toast pecans for flavor
• Let filling set completely
• Add topping just before serving

Storage

Keeps refrigerated 3 days. Add pecans just before serving.

Variations

• Add bourbon to topping
• Incorporate dark chocolate
• Use maple syrup
• Add espresso to filling
• Top with whipped cream

Let pie sit 20 minutes at room temperature before slicing. Use hot knife for clean cuts. Serves 8-10.

The success lies in patience. Each component requires attention, but results in a restaurant-quality dessert perfect for special occasions.