Custard Pecan Pie Recipe

Name: Custard Pecan Pie Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 180 min
Ingredients: 1 (9-inch) deep-dish pie crust (store-bought or homemade); 2 cups light brown sugar; 1 tablespoon all-purpose flour; ½ cup melted butter, (salted or unsalted both work); 1 cup evaporated milk; 1 teaspoon vanilla extract; 3 large eggs; 1 cup chopped pecans; 1 cup pecan halves, (for the pretty top)

Custard Pecan Pie is a new favorite where we took one of our favorite holiday pies and made it even better! rBown sugar, melted butter, evaporated milk, vanilla, eggs, and chopped pecans bake together into a smooth custard-style pie that feels classic and just a little different, but oh so good.

We love it because it has all the rich pecan flavor everyone loves in Pecan Pie, but with a softer, creamier filling. We love making this for Thanksgiving, Christmas, Sunday dinner, or any time we want a pretty dessert that still feels simple and so delicious.

For more favorites, check out our classic Pecan Pie and Pecan Pie Bars.

Why you’ll love it + Why it works:

A Delicious Addition to a Classic: Creamier twist on classic pecan pie with a soft custard filling.
Save Time and Make it Ahead: Great make-ahead dessert for Thanksgiving, Christmas, and family dinners.
Evaporated Milk Makes it Creamy: It gives the filling a smooth custard texture while still letting the pecan flavor shine.
Cooling Completely Helps Slices Set: The pie needs time to firm up so each piece cuts cleanly.

Custard Pecan Pie Ingredients

Deep-dish pie crust, store-bought or homemade (1, 9-inch): Holds the creamy pecan filling and gives the pie a flaky base.
Light brown sugar (2 cups): Sweetens the filling and adds warm caramel-like flavor.
All-purpose flour (1 tablespoon): Helps thicken the custard filling as it bakes.
Melted butter, salted or unsalted (½ cup): Adds richness and classic pecan pie flavor.
Evaporated milk (1 cup): Makes the filling creamy and gives it that custard-like texture.
Vanilla extract (1 teaspoon): Adds warm flavor and rounds out the sweetness.
Eggs (3 large): Helps the filling set and give the pie structure.
Chopped pecans (1 cup): Adds nutty flavor and texture throughout the filling.
Pecan halves (1 cup): Creates a pretty decorative topping and add extra pecan flavor.

How to Make Custard Pecan Pie

Adding chopped pecans to the custard pecan pie filling.

Custard pecan filling in an unbaked pie crust.

PREP. Preheat oven to 350°F. Place your pie crust on a baking sheet lined with foil for easy cleanup.

FILLING. In a large bowl, combine brown sugar, flour, melted butter, evaporated milk, vanilla, and eggs. Whisk until smooth and creamy. Stir in the chopped pecans.

Pour the filling into the unbaked pie crust. Arrange pecan halves over the top in a decorative pattern.

Tip: Start from the outside edge and work inward.

BAKE. Bake for 45-50 minutes, or until: the edges are set, the center jiggles slightly (like Jell-O, not sloshy), the top is golden and glossy

If the crust starts browning too fast, loosely tent the edges with foil.

Let the pie cool completely before slicing (about 2 hours).

Kristyn’s Recipe Tips

Place the pie crust on a foil-lined baking sheet before filling for easy transfer and cleanup.
Whisk the filling until smooth and creamy so the custard bakes evenly.
Stir chopped pecans into the filling, then save pecan halves for the pretty top.
Tent the crust edges with foil if they start browning too quickly.
We had to test this pie a few times to make sure the center didn’t collapse, but make sure to bake until just slightly jiggly in the middle and it will set up even more as it cools.
Make-ahead tip: bake the pie the day before and let it cool completely before covering and storing.

A slice of custard pecan pie on a white plate.

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Custard Pecan Pie Recipe

By: Kristyn Merkley

Custard Pecan Pie is a creamy holiday pie with brown sugar filling, chopped pecans, and a pretty pecan half topping.

Servings: 8

Prep: 15

Cook: 45

Total: 3

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Ingredients

▢ 1 (9-inch) deep-dish pie crust (store-bought or homemade)
▢ 2 cups light brown sugar
▢ 1 tablespoon all-purpose flour
▢ ½ cup melted butter, salted or unsalted both work
▢ 1 cup evaporated milk
▢ 1 teaspoon vanilla extract
▢ 3 large eggs
▢ 1 cup chopped pecans
▢ 1 cup pecan halves, for the pretty top

Instructions

Preheat oven to 350 degrees F. Place your pie crust on a baking sheet lined with foil for easy cleanup.
In a large bowl, combine brown sugar, flour, melted butter, evaporated milk, vanilla, and eggs. Whisk until smooth and creamy. Stir in the chopped pecans.
Pour the filling into the unbaked pie crust. Arrange pecan halves over the top in a decorative pattern.
Tip: Start from the outside edge and work inward.
Bake for 45-50 minutes, or until: the edges are set, the center jiggles slightly (like Jell-O, not sloshy), the top is golden and glossy
If the crust starts browning too fast, loosely tent the edges with foil.
Let the pie cool completely before slicing (about 2 hours).

Notes

Recipe Tips.

Place the pie crust on a foil-lined baking sheet before filling for easy transfer and cleanup.
Whisk the filling until smooth and creamy so the custard bakes evenly.
Stir chopped pecans into the filling, then save pecan halves for the pretty top.
Tent the crust edges with foil if they start browning too quickly.
Make-ahead tip: bake the pie the day before and let it cool completely before covering and storing.

Store. Cover cooled pie and refrigerate for up to 4 days. Serve chilled, at room temperature, or slightly warmed with whipped cream or vanilla ice cream.

Freeze. Freeze baked and cooled pie tightly wrapped for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Nutrition

Calories: 562kcal, Carbohydrates: 62g, Protein: 7g, Fat: 34g, Saturated Fat: 11g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 15g, Trans Fat: 0.5g, Cholesterol: 101mg, Sodium: 164mg, Potassium: 303mg, Fiber: 3g, Sugar: 58g, Vitamin A: 533IU, Vitamin C: 1mg, Calcium: 159mg, Iron: 1mg