Pecan Custard Pie

    50 min

    This is a simple, yet delicious recipe. It's more like a custard tart with pecans.

    79 people made this

    Serves: 8 

    • 2 (23cm) pastry-lined tart shells
    • 450g light brown soft sugar
    • 1 tablespoon plain flour
    • 120g melted butter
    • 250ml evaporated milk
    • 1 teaspoon vanilla extract
    • 3 eggs
    • 125g chopped pecans
    • 100g pecan halves

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. In a large bowl, combine brown sugar, flour, butter, milk, vanilla and eggs. Blend until smooth. Stir in chopped pecans. Pour into tart shells. Place whole pecans gently on top to decorate.
    3. Bake in the preheated oven for 35 to 40 minutes, or until golden brown and filling is set.


    Use shop bought tart cases to save time!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (65)


    Gave this a try for a change of pace, and was pleasantly surprised. I used Splenda and 1 1/2 Tablespoons Molasses to cut back on sugar, and it was a nice treat. Sometimes, those syrupy pecan pies are just too much, and I'm glad to have an alternative.  -  20 Nov 2001  (Review from Allrecipes US | Canada)


    There is no karo syrup where I live. I'm from Texas but have lived in Scotland for 10 years. There is no Thanksgiving here either but there IS in my house. I love pecan pie but never have it anymore. This year I just wanted to be traditional so I searched until I found this recipe. It's fantastic. You've just gotta try it. I never knew you could make a pecan pie without corn syrup. But YOU CAN and it's better than I ever imagined. The only thing I did different is I accidentally bought dark brown sugar so I just used 3/4 dark and 1/4 white to tone it down a bit. Worked a treat.  -  28 Nov 2008  (Review from Allrecipes US | Canada)


    I loved this. It's so good--kind of butterscotchy, I think. Quick, easy, tasty. I wouldn't skip the chopped pecans--love the crunch. The pecans on the top become nice and toasty, with great flavor.  -  15 Aug 2007  (Review from Allrecipes US | Canada)