I learned this version from my Amish friend! It was really delicious!

1. In a pot, mix together the sugar, cornstarch, and salt.

Slowly stir in the milk until the mixture is creamy.

3. Cook on medium heat, stirring all the time, until the mixture becomes thick and starts boiling. Keep cooking for an additional 1 to 2 minutes.

In a little bowl, whisk the egg yolks. Gradually mix a little of the warm milk into the eggs to avoid curdling.

Put the egg mixture back in the pot and cook for 2 more minutes, stirring all the time.

Take the mixture off the heat and mix in the butter and vanilla extract until they are well mixed.

Mix in the chopped pecans.

Pour the mix into the pie crust that has been baked beforehand. Allow it to cool down to room temperature, then put it in the refrigerator for at least 4 hours or until it becomes firm.

In another bowl, beat the heavy cream with powdered sugar until it forms stiff peaks. Put the whipped cream on top of the cold pie.

Add more chopped pecans on top if you like before serving.

Different Types and Advice

Although the original recipe is tasty by itself, you can enhance the flavor by adding a bit of bourbon to the filling. For a healthier option, use half the regular sugar and replace it with maple syrup or honey. If you like a crispy texture, you can toast the pecans before putting them in the filling. For those who don’t eat dairy, using a mix of coconut milk and coconut cream can be a great substitute.