Description
A dreamy combination of a silky custard base topped with glossy caramelized pecans!
This slice-perfect pie gives you that beautiful creamy bottom layer and shiny pecan top — a true showstopper for the holidays.
Ingredients:
1 unbaked 9-inch pie crust
Creamy Custard Base:
1 can (14 oz) sweetened condensed milk
2 large eggs
2 tbsp all-purpose flour
1 tsp vanilla extract
1/8 tsp salt
Pecan Syrup Topping:
3/4 cup light corn syrup
1/3 cup light brown sugar
2 tbsp unsalted butter, melted
1 large egg
1 tsp vanilla extract
1/4 tsp salt
1 1/2 cups pecan halves
Instructions:
Preheat oven to 350°F (175°C) and place a baking sheet on the lower rack. (
3 minutes)
Prepare the creamy custard base by whisking condensed milk, eggs, flour, vanilla, and salt until smooth. (
3 minutes)
Pour the custard into the unbaked pie crust, filling it halfway. (
1 minute)
Make the pecan topping by whisking corn syrup, brown sugar, melted butter, egg, vanilla, and salt, then fold in pecans. (
4 minutes)
Assemble the layers: hold a spoon over the custard and slowly pour the pecan mixture onto the spoon to prevent sinking. (
2 minutes)
Bake for 45–55 minutes, until glossy, lightly jiggly in the center, and pecans look toasted. (
50 minutes)
Cool the pie for 2–3 hours to allow the creamy layer to set perfectly. (
2 hours)
Prep Time: 10 minutes | Baking Time: 50 minutes | Total Time: 3 hours
Kcal: Approx. 490 kcal | Servings: 8 slices
#PecanPieMagic #SweetHolidayBaking #LayeredPieGoodness #CondensedMilkDessert
Step-by-Step Guide
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Place a baking sheet on the lower rack to catch any drips. This is crucial for even baking.
2. Make the Custard: In a medium bowl, vigorously whisk the sweetened condensed milk, 2 eggs, flour, 1 tsp vanilla, and 1/8 tsp salt until completely smooth and free of lumps.
3. First Layer: Pour the smooth custard mixture into your unbaked pie crust, filling it only halfway. This creates the foundation.
4. Create the Topping: In another bowl, whisk the corn syrup, brown sugar, melted butter, the remaining egg, 1 tsp vanilla, and 1/4 tsp salt. Gently fold in the pecan halves until they are fully coated.
5. Careful Assembly: This step prevents the layers from mixing. Hold a large spoon upside down, just above the custard layer. Slowly pour the pecan mixture over the back of the spoon, allowing it to gently cascade over the custard.
6. Bake: Bake for 45-55 minutes. The pie is done when the top is glossy and deep golden brown, the center jiggles slightly when nudged, and the pecans look toasted.
7. Cool Completely: Let the pie cool on a wire rack for at least 2-3 hours. This patience is non-negotiable for the custard layer to set into a perfect, sliceable texture.
Serving Suggestions
Serve each slice at room temperature or slightly warmed. A dollop of freshly whipped cream or a scoop of vanilla ice cream complements the rich sweetness beautifully. For a gourmet touch, drizzle with a little bourbon or sprinkle with flaky sea salt just before serving.
How-to Summary
Create a smooth custard from condensed milk, eggs, flour, and vanilla; pour halfway into a crust. Make a syrup from corn syrup, brown sugar, butter, egg, and vanilla; fold in pecans. Gently spoon the pecan mixture over the custard layer. Bake until set and glossy, then cool completely to allow the layers to firm up.
Frequently Asked Questions
Can I use a store-bought pie crust? Absolutely. A quality unbaked, frozen deep-dish pie crust works perfectly to save time.
Why does my pecan topping sink? This happens if the custard layer is too thin or liquidy, or if the pecan mixture is poured too forcefully. Using the spoon method is key to creating distinct layers.
How do I know the pie is done baking? The center should have a slight jiggle (like set gelatin), not a liquid wobble. The pecans will be fragrant and toasted, and the top will be uniformly glossy.
Can I make this pie ahead of time? Yes, it’s an excellent make-ahead dessert. Bake and cool completely, then cover and store at room temperature for up to 1 day, or refrigerate for up to 3 days.
What can I substitute for corn syrup? For a similar texture, you can use pure maple syrup or golden syrup. The flavor will be different, and the topping may be slightly less shiny.
Common Mistakes to Avoid
- Overmixing the Custard: Whisk just until smooth. Overmixing can incorporate too much air.
- Pouring the Topping Directly: Always use the spoon technique to gently layer the pecan syrup and preserve the distinct strata.
- Under-baking: An under-baked pie will not slice cleanly. Ensure the center is set, not runny.
- Slicing While Warm: Cutting into the pie before it has fully cooled will cause the custard to ooze. Patience is essential.
- Using Chopped Pecans: Pecan halves create the beautiful, glossy top presentation. Chopped nuts can make the topping look muddy.
Conclusion
This layered pecan pie is a stunning and delicious twist on a classic. By carefully building the silky custard base and the glossy nut topping, you create a dessert with incredible texture and visual appeal. Following the detailed steps and avoiding common pitfalls ensures a perfect, sliceable pie that will be the highlight of any holiday table or special gathering. The result is truly worth the effort.