Custard Pecan Pie Recipe

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Custard Pecan Pie Recipe

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

Prep Time15

Cook Time45

Cool Time2

Total Time3

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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.

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