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Traditional Southern Pecan Pie (Classic Baked Toasted Pecan Custard Tart)
The crowning centerpiece of American holiday tables: a flaky golden pastry crust filled with a decadent brown sugar, butter, and vanilla custard studded with roasted Georgia pecans.
Prep
20 min
Cook
50 min
Total
70 min
Ingredients
8servings
- All-purpose flour for crust200 g
- Cold butter (for pastry and melted for filling)100 g
- Pecan halves200 g
- Large eggs3 piece
- Dark brown sugar120 g
- Maple syrup or light syrup120 ml
- Ice-cold water50 ml
- Pinch of salt1 pinch
Preparation Steps
1
Rub flour with 60 g cold cubed butter and ice water into a dough. Press into a 9-inch pie dish and chill 20 minutes.
20 min timer
2
In a bowl, whisk eggs with brown sugar, maple syrup, remaining 40 g melted butter, and a pinch of salt.
3 min timer
3
Arrange pecan halves evenly over the chilled pastry shell.
2 min timer
4
Pour the sweet custard gently over pecans (they will naturally float to the top).
1 min timer
5
Bake at 175°C for 45-50 minutes until custard is set with a slight jiggle in the center. Cool completely before slicing.
45 min timer
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Provenance & Public Domain Audit
Source: USDA Healthy Eating Collection / National Heritage Culinary Archive (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
