Meringue-Topped Pecan Custard Pie

Servings 8

Meringue-Topped Pecan Custard Pie

Delicious variation on the pecan pie everybody knows—the filling is a custardy delight, and the meringue gives the whole thing a lightness that's the perfect ending to a multi-course feast.

1 hrPrep Time

15 minCook Time

1 hr, 15 Total Time

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  • Pastry for single-crust pie (9 inches)
  • 3/4 cup sugar
  • 1/4 cup all-purpose flour
  • 1-3/4 cups 2% milk
  • 6 tablespoons butter, cubed
  • 3 large egg yolks
  • 1 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract
  • 3 large egg whites, room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons sugar


  1. On a lightly floured surface, roll pastry to a 1/8-in.-thick circle; transfer to a 9-in.
  2. pie plate.
  3. Trim to 1/2 in. beyond rim of plate; flute edge.
  4. Refrigerate 30 minutes.
  5. Preheat oven to 425°.
  6. Line unpicked pastry with a double thickness of foil.
  7. Fill with pie weights, dried beans or uncooked rice.
  8. Bake on a lower oven rack until edges are light golden brown, 12-15 minutes.
  9. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer.
  10. Cool on a wire rack. Reduce oven setting to 350°.
  11. In a large heavy saucepan, mix sugar and flour.
  12. Whisk in milk and butter.
  13. Cook and stir over medium heat until thickened and bubbly.
  14. Reduce heat to low; cook and stir 2 minutes longer.
  15. Remove from heat.
  16. In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly.
  17. Bring to a gentle boil; cook and stir 2 minutes.
  18. Remove from heat.
  19. Stir in pecans and vanilla.
  20. For meringue, in a large bowl, beat egg whites, vanilla and cream of tartar on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form.
  21. Transfer hot filling to crust.
  22. Spread meringue evenly over filling, sealing to edge of crust.
  23. Bake until meringue is golden brown, 12-15 minutes.
  24. Cool 1 hour on a wire rack.
  25. Refrigerate at least 6 hours before serving.

Samuel Samura Courtesy of Samuel Samura. Samuel Samura is a native from West Africa, he writes on various topics, including health, fitness, African cultures etc.  He is the author of ‘Meeting the cheeky bumsters of The Gambia‘ an article that throws light on some of the things to expect when visiting The Gambia as a tourist.