Description
Golden, nutty, and beautifully layered—this pie is a true showstopper. With its buttery crust, silky custard, rich caramel pecan filling, and fluffy meringue topping, every bite feels like pure comfort and celebration.
Ingredients:
For the crust:
1 1/4 cups all-purpose flour
1/2 cup cold butter, cubed
1/4 tsp salt
3–4 tbsp cold water
For the custard base:
1 cup whole milk
2 large egg yolks (reserve whites for meringue)
2 tbsp sugar
1 tbsp cornstarch
1 tsp vanilla extract
For the caramel pecan layer:
1 cup brown sugar
1/2 cup butter
1/2 cup heavy cream
1 tsp vanilla extract
1 1/2 cups pecans, chopped
For the meringue:
3 large egg whites
1/4 tsp cream of tartar
1/2 cup sugar
Instructions:
Prepare crust: Mix flour, salt, and butter until crumbly. Add cold water until dough forms. Roll out and fit into a 9-inch pie dish. Blind bake at 375°F (190°C) for 15 minutes until lightly golden.
15 minutes
Make custard: Whisk milk, yolks, sugar, and cornstarch in a saucepan over medium heat until thickened. Stir in vanilla. Spread custard over baked crust.
10 minutes
Caramel pecan layer: Melt butter with brown sugar, then stir in cream and vanilla. Simmer until thickened, then fold in chopped pecans. Spread over custard layer.
8 minutes
Meringue: Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form. Spread over pie, sealing edges.
7 minutes
Bake: Place pie in a 350°F (175°C) oven for 12–15 minutes until golden peaks form. Cool completely before slicing.
15 minutes
Times:
Prep time: 35 minutes
Cook time: 40 minutes
Chill time: 1 hour
Total time: 2 hours 15 minutes
Servings: 8
Nutrition info (per slice):
Calories: 440 kcal
Total fat: 26g
▸ Saturated fat: 12g
Carbs: 46g
▸ Sugars: 32g
Protein: 6g
Fiber: 2g
Sodium: 210mg
Serving suggestions:
– Drizzle with extra caramel for pure indulgence
– Pair with strong coffee or spiced chai
– Garnish with whole pecans on the meringue for elegance
Perfect tips:
– Spread meringue while filling is warm to seal properly
– Toast pecans before adding for deeper flavor
– Chill at least an hour before slicing for neat layers
Step-by-Step Guide
Follow this detailed guide for a perfectly layered pie. First, prepare the crust: pulse flour, salt, and cold butter in a food processor until pea-sized crumbs form. Drizzle in ice water one tablespoon at a time until dough just holds together. Wrap and chill for 30 minutes before rolling and blind baking. For the custard, cook the milk mixture over medium-low heat, whisking constantly to prevent lumps. Once thickened, immediately transfer to a bowl, press plastic wrap on the surface, and let cool slightly before spreading onto the cooled crust. For the caramel, use a heavy-bottomed saucepan and stir constantly as it simmers to avoid burning. Let it cool and thicken for 5 minutes before folding in the pecans and spreading over the custard. Finally, ensure your bowl and beaters are completely grease-free for the meringue. Spread it to the very edges of the crust to seal in the filling.
Serving Suggestions
For an elegant presentation, garnish each slice with a whole toasted pecan and a light dusting of cinnamon. A small dollop of freshly whipped cream or a scoop of vanilla bean ice cream provides a lovely temperature contrast. For a festive touch, sprinkle a pinch of flaky sea salt over the caramel drizzle. This pie pairs exceptionally well with after-dinner drinks like bourbon or a dessert wine.
How-to Summary
This impressive pie is built in distinct, manageable stages. Begin by making and blind-baking a buttery shortcrust pastry. Next, create a smooth vanilla custard layer. Then, prepare a rich, buttery caramel, stir in pecans, and spread it over the custard. Top it all with a glossy, sweet meringue made from the reserved egg whites, bake until golden, and allow it to chill thoroughly to set the layers before serving.
Frequently Asked Questions
Can I make this pie ahead of time? Yes, you can assemble and bake the pie up to one day in advance. Store it covered in the refrigerator. The meringue is best served the day it is made.
Can I use a store-bought crust? Absolutely. A pre-made, deep-dish pie shell can save time. Par-bake it according to package directions before adding the fillings.
My meringue is weeping. What happened? Weeping (beads of moisture) can occur if the meringue is spread on a cold filling or if it’s overbaked. Spread the meringue onto the warm caramel layer to help them bond.
How do I get clean slices? Chilling the pie for at least 2-3 hours is crucial. Dip a sharp knife in hot water and wipe it clean between each cut for pristine layers.
Can I omit the meringue? Yes. You can top the caramel layer with sweetened whipped cream just before serving instead.
Common Mistakes to Avoid
- Using warm butter for the crust, which leads to a tough, greasy pastry instead of a flaky one.
- Pouring hot custard directly onto the crust, which can make the bottom soggy. Let both cool slightly.
- Under-beating the meringue, resulting in a soft, unstable topping that may deflate or weep.
- Slicing the pie before it has fully chilled, causing the layers to slump and run together.
- Overcooking the caramel, which can make it grainy or bitter. Remove it from the heat once it thickens to a pourable sauce consistency.
Conclusion
This Caramel Pecan Custard Meringue Pie is a labor of love that yields spectacular results. By focusing on each component—flaky crust, smooth custard, rich caramel, and airy meringue—you create a dessert that is as delightful to look at as it is to eat. With careful preparation and attention to the tips provided, you can confidently create this stunning, multi-textured pie that is sure to become a cherished recipe for special occasions.