Pecan Crusted Custard Pie




4 cups milk

6 large eggs

2/3 cup sugar

1/2 teaspoon salt

1 tablespoon vanilla


Pecan Crust:

1 cup pastry or all-purpose flour

3/4 cup finely chopped pecans

1/2 cup brown sugar

1/8 teaspoon salt

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

6 tablespoon melted butter


FILLING: Heat the milk until hot, two or three minutes in the microwave.

Whisk the eggs until smooth. Combine the eggs and the milk. Add the sugar, salt, and vanilla and stir until dissolved. For a smoother custard, pour the mixture through a strainer.  Stir again. Set aside.

CRUST: Mix the dry ingredients together in a medium bowl.

Add the melted butter and stir until well combined.  Break some of the pieces with your fingers if necessary.

Place the contents into a deep dish pie pan and press the crumbs evenly across the bottom and on the sides of the pan. 

**(Do not use a dark colored pan—the crust will tend to burn. Thin spots in the crust will also burn.)

Place the filling in the crust and bake in a 325 degree F until the custard is set and a knife inserted in the center comes clean, about 30  minutes.

Let cool and serve with sliced strawberries, blueberries or 2-3 tablespoons of caramelized sauce.

If making a caramelized sauce – just before serving pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel serve 2-3 tablespoons over each serving on plate.



6 servings


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