This Creamy Pecan Pie with Vanilla Custard Filling is a delicious twist on the classic pecan pie. Instead of a fully syrupy filling, this version features a smooth, creamy custard-like layer on the bottom and a sweet, crunchy pecan topping on top. The result is a perfect balance of textures: buttery crust, silky vanilla filling, and caramelized pecans with a lightly crisp top. It’s the kind of dessert that looks impressive on the table, slices beautifully, and tastes like a bakery specialty.
This pie is ideal for holidays, family gatherings, and special dinners—especially when you want something rich and comforting but not overly heavy. Serve it chilled for the cleanest slices, or slightly warm with whipped cream for a cozy finish.
Why You’ll Love This Creamy Pecan Pie
- Two-layer texture: creamy filling + crunchy pecan topping
- Classic flavors with a richer, smoother bite
- Perfect make-ahead pie for holidays and parties
- Beautiful slices that hold shape well
- Pairs perfectly with whipped cream or ice cream
Ingredients
Pie crust
- 1 unbaked 9-inch pie crust (homemade or store-bought)
Creamy vanilla filling
- 1 cup (240 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) sugar
- 3 large egg yolks
- 3 tbsp cornstarch
- 2 tbsp butter
- 2 tsp vanilla extract
- Pinch of salt
Pecan topping
- 1 1/2 cups pecans (halves or chopped)
- 2 large eggs
- 1/2 cup (120 ml) light corn syrup or maple syrup
- 1/3 cup (65 g) brown sugar
- 2 tbsp melted butter
- 1/2 tsp vanilla extract
- Pinch of salt
Optional:
- 1/2 tsp cinnamon for warm spice
- Flaky salt for finishing
How to Make Creamy Pecan Pie with Custard Filling
- Prebake the crust (for best texture)
Preheat oven to 375°F (190°C). Line crust with parchment and add pie weights or dried beans. Bake 12–15 minutes, remove weights, then bake 5–7 more minutes until lightly golden. Let cool slightly. - Make the vanilla custard layer
In a saucepan, whisk sugar, cornstarch, and salt. Add milk and cream and whisk until smooth. Cook over medium heat, stirring constantly, until thickened. In a bowl, whisk egg yolks. Slowly add a little hot custard to the yolks (to temper), then return everything to the pan. Cook 1 minute more. Remove from heat and stir in butter and vanilla. - Fill the crust
Pour custard into the prebaked crust and smooth the top. Let it sit 10–15 minutes so it starts to set. - Make the pecan topping
In a bowl, whisk eggs, syrup, brown sugar, melted butter, vanilla, and salt. Stir in pecans. - Bake
Carefully spoon the pecan mixture over the custard layer. Bake at 350°F (175°C) for 30–40 minutes, until the top is set and lightly browned. The center should jiggle slightly but not look wet. - Cool and chill
Cool to room temperature, then refrigerate at least 4 hours (overnight is best) for clean slices and a firm custard layer.
Tips for Perfect Results
- Prebake the crust to avoid a soggy bottom.
- Stir custard constantly so it stays smooth and lump-free.
- Chill before slicing for the clean layered look.
- Use pecan halves + chopped pecans for the best texture (some crunch, some coverage).
- Add flaky salt on top to balance sweetness.
Serving Ideas
Serve with:
- whipped cream
- vanilla ice cream
- caramel drizzle
- a small pinch of flaky salt for a bakery finish
Storage
Store covered in the refrigerator up to 4 days. This pie is best chilled and holds its texture beautifully.
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