Amish Pecan Cream Pie

1. In a medium saucepan, combine the granulated sugar, cornstarch, and salt.

2. Gradually whisk in the milk until the mixture is smooth.

3. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Continue cooking for another 1-2 minutes.

4. In a small bowl, beat the egg yolks. Slowly whisk in a small amount of the hot milk mixture to temper the eggs.

5. Return the egg mixture to the saucepan and cook for another 2 minutes, stirring constantly.

6. Remove from heat and stir in the butter and vanilla extract until well combined.

7. Stir in the chopped pecans.

8. Pour the mixture into the pre-baked pie shell. Let it cool to room temperature, then refrigerate for at least 4 hours or until set.

9. In a separate mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the chilled pie.

10. Garnish with additional chopped pecans if desired before serving.

While the classic recipe is delicious on its own, you can also try adding a splash of bourbon to the filling for an extra depth of flavor. For a slightly healthier twist, substitute half the granulated sugar with maple syrup or honey. If you prefer a crunchier texture, toast the pecans before adding them to the filling. And for those who might be avoiding dairy, a combination of coconut milk and coconut cream can provide a delightful alternative.