1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
2 oz. chilled cream cheese, cut into 1" pieces
10 Tbsp. chilled unsalted butter, sliced ½" thick
Rice flour or all-purpose flour (for dusting)
Pecan Layer & Candied Topping
6 Tbsp. unsalted butter
2 large eggs
⅔ cup (packed; 133 g) dark brown sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
2½ cups (300 g) raw pecans
2 Tbsp. sour cream
1 tsp. vanilla extract
Brown Sugar Custard
2½ cups heavy cream, divided
1½ cups whole milk, divided
6 large egg yolks
¾ cup (packed; 150 g) dark brown sugar
⅓ cup (40 g) cornstarch
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more
6 Tbsp. chilled unsalted butter, cut into pieces
5 tsp. vanilla extract, divided
Whipped Cream
¼ cup sour cream
3 Tbsp. powdered sugar
Directions
Whisk 1⅔ cups (208 g) all-purpose flour, ¼ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl. Add 2 oz. chilled cream cheese, cut into 1" pieces; rub into dry ingredients with your fingers until combined (mixture will be very shaggy). Add 10 Tbsp. chilled unsalted butter, sliced ½" thick, and toss to coat, then smash into smaller, flatter pieces (about chickpea size). Make a well in the center; pour in ¼ cup ice water. Toss with a fork or your hands to distribute, then knead dough in bowl a couple of times to bring together (some dry bits may remain).
Turn dough out onto a lightly dusted surface; dust top of dough with rice flour or all-purpose flour. Roll out to a ½"-thick rectangle. Fold in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more flour as needed. Pat into a ½"-thick disk; wrap in plastic. Chill at least 2 hours and, preferably, up to 12 hours.
Place racks in upper and lower thirds of oven; preheat to 425°. Let dough sit at room temperature 5 minutes. Unwrap and roll out on a lightly floured surface to a ¼"–⅛"-thick round. Wrap around rolling pin; transfer to a standard 9"-diameter pie dish (preferably metal). Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to 1". Fold overhang under and crimp edges as desired. Prick bottom and sides of dough in several places with a fork. Freeze 15 minutes.
Crumple up 2 sheets of parchment paper; smooth out and place over dough. Fill dish with pie weights or dried beans. Set pan on a foil-lined baking sheet and bake crust on lower rack, tenting edges with foil if browning too quickly, until edges are golden brown and bottom is opaque, 35–40 minutes. Remove from oven; reduce oven temperature to 350°. Lift parchment and weights out of pan.
While the crust is baking, whisk 2 large eggs, ⅔ cup (packed; 133 g) dark brown sugar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Set egg mixture aside to use for the candied pecan topping and the pie filling.
Melt remaining 6 Tbsp. unsalted butter in a medium saucepan set over medium. Add 2½ cups (300 g) raw pecans and cook, stirring gently, until nuts are slightly darkened in color and fragrant, 5–7 minutes. Pour through a fine-mesh sieve set over a small bowl, reserving both the pecans and the browned butter. (You’ll use the same pan to make the custard; no need to wash it.)
Transfer ½ cup toasted pecans to another small bowl to make the topping: Add 1 Tbsp. reserved egg mixture and toss to coat. Spread on a parchment-lined baking sheet and bake on upper rack until dry to the touch and a honeycomb-like texture appears on surface, about 5 minutes. Let candied nuts cool.
For the filling: Finely chop remaining toasted pecans and add to the remaining egg mixture along with the reserved browned butter, 2 Tbsp. sour cream, and 1 tsp. vanilla extract. Stir to combine. Scrape into crust and bake on lower rack until pecan layer is mostly set but still jiggles slightly in the center when gently shaken, 15–18 minutes. Transfer pan to a wire rack; let cool until barely warm, at least 30 minutes. (Do ahead: the candied pecan topping can be made 3 days ahead, stored airtight at room temperature; the crust with pecan layer can be baked 1 day ahead, stored covered with foil at room temperature.)
Heat 1½ cups heavy cream and 1 cup whole milk in the same saucepan you used for the nuts over medium until steaming, about 2 minutes.
Meanwhile, whisk 6 large egg yolks, ¾ cup (packed; 150 g) dark brown sugar, ⅓ cup (40 g) cornstarch, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining ½ cup whole milk in a medium bowl.
Gradually pour warm cream mixture into egg mixture, whisking constantly until combined. Pour mixture back into pan and cook over medium heat, stirring constantly, until it starts to bubble, then becomes glossy and thick (like pudding), 3–4 minutes. Scrape into a medium bowl, add 6 Tbsp. chilled unsalted butter, cut into pieces, and 4 tsp. vanilla extract, and whisk until butter is melted and custard is emulsified. Cover with plastic wrap, pressing directly onto surface. Let custard stand at room temperature while the pecan layer cools. The pecan layer can still be slightly warm when you add the custard; neither needs to cool completely.
Uncover custard; whisk until smooth. Spoon over gooey pecan layer, spreading evenly to edges. Cover and chill at least 4 hours and up to 1 day.
Whisk ¼ cup sour cream, 3 Tbsp. powdered sugar, remaining 1 tsp. vanilla extract, a pinch of kosher salt, and remaining 1 cup heavy cream in a medium bowl to medium peaks. Spoon over custard and spread into an even layer. Break candied pecans into large pieces and scatter on top. (Do ahead: the pie can be assembled 1 day ahead and chilled.)
Bon Appétit's Amish-inspired pecan cream pie by Joe Sevier — a gooey toasted-pecan layer, brown sugar custard, and lightly tangy sour-cream whipped cream, finished with candied pecans. Via @bonappetitmag on Instagram (reel by @daphneyyy_). Source: <a href="https://www.bonappetit.com/recipe/pecan-cream-pie">bonappetit.com</a>.
