Pecan Crusted Cinnamon Pie
Why Choose a Pecan Crust?
The pecan crust is not just a delicious base for your cinnamon pie; it also adds a unique texture and depth of flavor that complements the sweet and spicy filling beautifully. Pecan pie crusts are known for their rich, buttery taste, which pairs perfectly with the gooey butter filling of this recipe. The natural oils in the pecans provide a lovely nuttiness that elevates the overall dessert experience. Moreover, using a pre-made Diamond Nuts Pecan Pie Crust saves time and effort, making it a convenient choice for both novice and seasoned bakers. This versatile crust can also be adapted for other fillings, making it a staple in your dessert repertoire.
Understanding the Ingredients
Each ingredient in the Pecan Crusted Cinnamon Pie plays a crucial role in achieving the perfect balance of flavors and textures. The combination of granulated sugar and light brown sugar not only adds sweetness but also enhances the moisture content, resulting in a richer filling. Malted milk powder, often used in desserts, introduces a subtle malt flavor that rounds out the sweetness. Cornstarch acts as a thickening agent, ensuring that your pie has the right consistency. The use of spices such as cinnamon and nutmeg brings warmth and aroma, making each bite comforting and inviting. Lastly, the heavy whipping cream and egg yolks contribute to the custard-like texture that makes this pie so irresistible.
Tips for Perfecting Your Pie
- Room Temperature Ingredients: Always ensure that your eggs and butter are at room temperature before mixing. This helps to create a smoother batter and ensures even cooking.
- Do Not Overmix: When combining the ingredients, mix just until they are incorporated. Overmixing can lead to a dense and tough filling.
- Monitoring Bake Time: The key to a perfect pie is knowing when it s done. The center should have a slight jiggle but not be liquidy. If unsure, use a toothpick to check for doneness.
- Cooling Time: Patience is essential. Allowing the pie to rest and then chilling it in the freezer enhances its texture and flavor.
Serving Suggestions
Once your Pecan Crusted Cinnamon Pie is perfectly chilled and ready to serve, consider pairing it with a dollop of fresh whipped cream or a scoop of vanilla ice cream. The cold creaminess contrasts beautifully with the warm, spiced pie, creating a delightful culinary experience. For an added touch, sprinkle some chopped pecans on top for an extra crunch or drizzle with caramel sauce to elevate the sweetness. This pie is not only a fantastic dessert for family gatherings but also a showstopper for holiday celebrations, ensuring that everyone will leave with satisfied smiles.
Storing Leftovers
If you happen to have any leftovers (though they are rare with such a delicious pie!), proper storage is key to maintaining freshness. Keep the pie covered in the refrigerator for up to 3 days. If you want to store it longer, consider freezing individual slices wrapped tightly in plastic wrap and aluminum foil for up to a month. When you re ready to enjoy, simply thaw in the refrigerator overnight and reheat in the oven for a few minutes to restore its gooey texture. This way, you can savor the delightful flavors of your Pecan Crusted Cinnamon Pie for days to come!
This gooey butter cinnamon pie features a delicious pecan crust that’s bursting with flavor and is sure to impress your guests!
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
6 hours
Yield
1 pie
Ingredients
- 1 Diamond Nuts Pecan Pie Crust
- 3/4 cup 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 butter, melted
- 6 tbsp heavy whipping cream
- 1/2 tsp vanilla extract
- 4 large egg yolks
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl of a stand mixer fitted with a paddle attachment, combine the granulated sugar, brown sugar, malted milk powder, cornstarch, salt, cinnamon, and nutmeg. Mix on low speed until blended.
- Add the melted butter to the mixture and mix on low until the dry ingredients are evenly moistened.
- Incorporate the vanilla extract and heavy cream, mixing on low until fully combined.
- Scrape down the bowl and add the egg yolks one at a time, mixing on low speed until the mixture is glossy and smooth.
- Pour the mixture into the prepared pie crust and bake for 15 minutes.
- Reduce the oven temperature to 325°F (163°C) and bake for an additional 20-25 minutes. If the edges brown too quickly, cover with foil, leaving a hole in the center.
- The pie is ready when the center has a slight jiggle. If it s not set, continue to bake for another 5 minutes.
- Let the pie rest at room temperature for 30-40 minutes, then transfer it to the freezer uncovered for at least 5 hours, preferably overnight.
- Before serving, move the pie to the fridge for 1 hour.
Nutrition Information
Nutrition information is not available at this time.
For different serving and storing methods, please refer to the post above or leave a comment below. Enjoy!