custard pecan pie recipe

Written BySheba G Updated On
custard pecan pie recipe
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The Best custard pecan pie recipe

I’m so excited to share with you one of my family’s favorite desserts – custard pecan pie. This recipe has been passed down through generations, and it’s a staple at every family gathering. The combination of the rich custard, the crunch of the pecans, and the flaky crust is just perfect.

I love making this pie because it’s so easy to follow and requires minimal ingredients. My kids can’t get enough of the gooey filling, and my husband requests it for special occasions all the time. I’ve even started serving it at potlucks and family gatherings because everyone loves it.

Plus, it’s relatively healthy compared to other desserts, thanks to the use of pecans instead of traditional nuts like walnuts or almonds. As a busy mom, I appreciate that this recipe is quick to make and doesn’t require any fancy equipment. The best part is that it can be served warm or chilled, making it perfect for any occasion.

We often have leftovers, which is great because it makes a wonderful breakfast treat when reheated with a cup of coffee or tea. The history of this dessert dates back to the early American colonies where pecans were abundant and widely used in baking. Over time, the recipe evolved to include custard as a creamy complement to the crunchy pecans.

Today, you can find variations of this pie all over the country, but this recipe remains one of my favorites. When making this pie, be sure to use high-quality ingredients like fresh eggs and real butter for an authentic taste experience. The key home cooking technique is to not overmix the filling, as this can result in a tough or grainy texture.

Classic Custard Pecan Pie

Classic Custard Pecan Pie

4.9 from 907 votes

A rich and creamy custard pecan pie with a buttery crust and sweet pecan topping. This classic dessert is perfect for holidays and special occasions.

Prep Time20 mins
Cook Time60 mins
Resting Time0 mins
Total Time80 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Crust

2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup cold unsalted butter
4-5 tbsp ice-cold water

For the Filling

1 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup light corn syrup
1/4 cup unsalted butter, melted
1 tsp vanilla extract
1/2 tsp salt
3 large eggs
1 1/2 cups pecan halves

👨‍🍳Directions

1Preheat your oven to 350 degrees Fahrenheit.
2In a large bowl, combine flour, salt, and sugar.
3Add cold butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing until the dough comes together.
5Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
6Roll out the chilled dough on a lightly floured surface until it is about 1/8 inch thick.
7Transfer the dough to a 9-inch pie dish, pressing it into the sides and bottom.
8Trim the excess dough and crimp the edges.
9Blind bake the crust by lining it with parchment paper and filling it with pie weights or dried beans.
10Bake for 15 minutes, then remove the parchment and weights and bake for an additional 5-7 minutes, until the crust is lightly golden.
11Set aside to cool.
12In a medium bowl, whisk together granulated sugar, brown sugar, corn syrup, melted butter, vanilla extract, and salt until well combined.
13In a separate bowl, whisk the eggs until well beaten.
14Gradually pour the sugar mixture into the eggs, whisking constantly to prevent the eggs from cooking.
15Stir in the pecan halves.
16Pour the filling into the pre-baked pie crust, spreading it evenly.
17Bake for 45-50 minutes, until the filling is set and the top is golden brown.
18The center may still jiggle slightly, but it will firm up as it cools.
19Allow the pie to cool completely on a wire rack before serving.
20This ensures the custard sets properly and the pie is easier to slice.
21Serve at room temperature or chilled, with a dollop of whipped cream if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 24g💛Saturated Fat: 8g❤️Cholesterol: 85mg🧂Sodium: 350mg🌾Total Carbs: 55g🥦Dietary Fiber: 2g🍬Sugars: 40g🥩Protein: 5g

📝Notes

Tips: Ensure the eggs are at room temperature before using them in the filling. This helps prevent the eggs from cooking too quickly and ensures a smooth custard texture. For a more intense pecan flavor, toast the pecans in the oven at 350°F for 5-7 minutes before adding them to the filling.

Watch Video Of How Classic Custard Pecan Pie Works

This custard pecan pie recipe is always a good idea for any occasion – whether it’s a family gathering or just a Tuesday night dinner.

It’s easy to make ahead and reheats beautifully for breakfast or as a snack.

For longer storage, consider freezing individual portions so everyone can enjoy their favorite dessert without having to worry about leftovers going bad.

❓ Frequently Asked Questions About Custard Pecan Pie

Q: What type of nuts should I use?

For this recipe, you’ll want to use pecans specifically. They have a rich flavor and a nice crunch that pairs perfectly with the custard filling.

Q: Can I substitute other types of nuts?

While you can use other types of nuts like walnuts or almonds, they won’t provide the same flavor and texture as pecans.

Q: How do I store leftover pie?

You can store leftover pie in an airtight container in the refrigerator for up to three days or freeze for longer storage.

Q: Can I make this pie without a pastry crust?

No problem! You can substitute a graham cracker crust or an almond flour crust if you prefer.

Q: Why is custard used in this recipe?

Custard adds a rich and creamy element to the pie that complements the crunch of the pecans perfectly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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