Ingredients
Scale
- ½ cup finely chopped pecans
- 2 cups graham cracker crumbs
- ¼ cup packed light brown sugar
- 8 tablespoons unsalted butter, melted
- 5 large egg yolks
- 6 tablespoons granulated sugar
- 3 tablespoons cornstarch
- ¼ teaspoon fine sea salt
- 2 cups whole milk
- 1 teaspoon pure vanilla extract
- 2 ½ tablespoons unsalted butter, cut into cubes, at room temperature
- ¼ cup strawberry preserves
- 2 pounds strawberries, hulled and sliced in half
- Fresh whipped cream
Instructions
- Preheat the oven to 350°F and position a rack in the middle.
- Spread the chopped pecans on a baking sheet and toast for 3 to 5 minutes until lightly golden, then set aside to cool.
- In a medium bowl, combine graham cracker crumbs, pecans, and brown sugar; drizzle in melted butter gradually and mix until moistened.
- Pour the crumb mixture into a 9-inch pie pan, spreading it evenly. Press down firmly with a measuring cup, working some crumbs up the sides. Freeze the crust for 15 minutes.
- Bake the crust for 6 to 8 minutes until lightly golden, then allow to cool completely before filling.
Notes
The pecans add a nice crunch to the crust, but can be omitted if desired.
For an even richer filling, you can add a touch more butter or cream when preparing.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.