Ginger-Cream Pecan Pie
Freshly grated ginger adds a little punch to this Southern classic. There are literally hundreds of pecan pie variations out there, but I think this one really stands out. If you’re good at making your own pastry crust and you have the time, then go for it.
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian
Taste and Texturechewy, creamy, nutty, rich, spiced, sweet
Type of Dishpie
- ¼ cup half and half
- ½ cup maple syrup
- ½ cup brown sugar
- 3 eggs
- ½ teaspoon freshly grated ginger
- 2 tablespoon melted butter
- 1 cup pecans, chopped
- 1 ready-made frozen pie crust, thawed
Preheat oven to 325°F. Gently press the piecrust into a glass or ceramic pie plate.
Whisk half & half, syrup, sugar, eggs, ginger and butter together until well blended. Stir in the pecans and pour the mix into crust. Bake for 40–45 minutes until the whole thing is golden brown and irresistible.
2009 Hans Rueffert