Pecan Cream Pie With Brown Sugar Custard

IngredientsCrust1⅔cups (208 g) all-purpose flour¼tsp. baking powder1tsp. Diamond Crystal or ½ tsp. Morton kosher salt2oz. chilled cream cheese, cut into 1" pieces10Tbsp. chilled unsalted butter, sliced ½" thickRice flour or all-purpose flour (for dusting)Pecan Layer and Nut Topping6Tbsp. unsalted butter2large eggs⅔cup (packed; 133 g) dark brown sugar1tsp. Diamond Crystal or ½ tsp. Morton kosher salt2½cups (300 g) raw pecans2Tbsp. sour cream1tsp. vanilla extractCustard and assembly2½cups heavy cream, divided1½cups whole milk, divided6large egg yolks¾cup (packed; 150 g) dark brown sugar⅓cup (40 g) cornstarch½tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, plus more6Tbsp. chilled unsalted butter, cut into pieces5tsp. vanilla extract, divided¼cup sour cream3Tbsp. powdered sugarNeed to make a substitution?PreparationCrustStep 1Whisk 1⅔ cups (208 g) all-purpose flour, ¼ tsp. baking powder, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl. Add 2 oz. chilled cream cheese, cut into 1" pieces; rub into dry ingredients with your fingers until combined (mixture will be very shaggy). Add 10 Tbsp. chilled unsalted butter, sliced ½" thick, and toss to coat, then smash into smaller, flatter pieces (about chickpea size). Make a well in the center; pour in ¼ cup ice water. Toss with a fork or your hands to distribute, then knead dough in bowl a couple of times to bring together (some dry bits may remain).Step 2Turn dough out onto a lightly dusted surface; dust top of dough with rice flour or all-purpose flour. Roll out to a ½"-thick rectangle. Fold in half, rotate 90°, and fold in half again. Roll out again to a ½"-thick rectangle and repeat folding process, dusting with more flour as needed. Pat into a ½"-thick disk; wrap in plastic. Chill at least 2 hours and, preferably, up to 12 hours.Step 3Place racks in upper and lower thirds of oven; preheat to 425°. Let dough sit at room temperature 5 minutes. Unwrap and roll out on a lightly floured surface to a ¼"–⅛"-thick round. Wrap around rolling pin; transfer to a standard 9"-diameter pie dish (preferably metal). Unfurl into dish, then lift edges and allow dough to slump down into dish. Trim overhang to 1". Fold overhang under and crimp edges as desired. Prick bottom and sides of dough in several places with a fork. Freeze 15 minutes.Step 4Crumple up 2 sheets of parchment paper; smooth out and place over dough. Fill dish with pie weights or dried beans. Set pan on a foil-lined baking sheet and bake crust on lower rack, tenting edges with foil if browning too quickly, until edges are golden brown and bottom is opaque, 35–40 minutes. Remove from oven; reduce oven temperature to 350°. Lift parchment and weights out of pan.Pecan Layer and Nut ToppingStep 5While the crust is baking, whisk 2 large eggs, ⅔ cup (packed; 133 g) dark brown sugar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Set egg mixture aside to use for the candied pecan topping and the pie filling.Step 6Melt remaining 6 Tbsp. unsalted butter in a medium saucepan set over medium. Add 2½ cups (300 g) raw pecans and cook, stirring gently, until nuts are slightly darkened in color and fragrant, 5–7 minutes. Pour through a fine-mesh sieve set over a small bowl, reserving both the pecans and the browned butter. (You’ll use the same pan to make the custard; no need to wash it.)Step 7Transfer ½ cup toasted pecans to another small bowl to make the topping: Add 1 Tbsp. reserved egg mixture and toss to coat. Spread on a parchment-lined baking sheet and bake on upper rack until dry to the touch and a honeycomb-like texture appears on surface, about 5 minutes. Let candied nuts cool.Step 8For the filling: Finely chop remaining toasted pecans and add to the remaining egg mixture along with the reserved browned butter, 2 Tbsp. sour cream, and 1 tsp. vanilla extract. Stir to combine. Scrape into crust and bake on lower rack until pecan layer is mostly set but still jiggles slightly in the center when gently shaken, 15–18 minutes. Transfer pan to a wire rack; let cool until barely warm, at least 30 minutes.Do Ahead: Candied pecan topping can be made 3 days ahead; store airtight at room temperature. Crust with pecan layer can be baked 1 day ahead; store, covered with foil, at room temperature.CustardStep 9Heat 1½ cups heavy cream and 1 cup whole milk in the same saucepan you used for the nuts over medium until steaming, about 2 minutes.Step 10Meanwhile, whisk 6 large egg yolks, ¾ cup (packed; 150 g) dark brown sugar, ⅓ cup (40 g) cornstarch, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and remaining ½ cup whole milk in a medium bowl.Step 11Gradually pour warm cream mixture into egg mixture, whisking constantly until combined. Pour mixture back into pan and cook over medium heat, stirring constantly, until it starts to bubble, then becomes glossy and thick (like pudding), 3–4 minutes. Scrape into a medium bowl, add 6 Tbsp. chilled unsalted butter, cut into pieces, and 4 tsp. vanilla extract, and whisk until butter is melted and custard is emulsified. Cover with plastic wrap, pressing directly onto surface. Let custard stand at room temperature while the pecan layer cools. The pecan layer can still be slightly warm when you add the custard; neither needs to cool completely.Step 12Uncover custard; whisk until smooth. Spoon over gooey pecan layer, spreading evenly to edges. Cover and chill at least 4 hours and up to 1 day.AssemblyStep 13Whisk ¼ cup sour cream, 3 Tbsp. powdered sugar, remaining 1 tsp. vanilla extract, a pinch of kosher salt, and remaining 1 cup heavy cream in a medium bowl to medium peaks. Spoon over custard and spread into an even layer. Break candied pecans into large pieces and scatter on top.Do Ahead: Pie can be assembled 1 day ahead. Chill.Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Linden ElstranEditor’s note: Originally published in October 2025, this recipe has been updated to clarify the recommended pan size and instructions. The ingredients and tested techniques remain unchanged. Head this way for more of our favorite Thanksgiving pie recipes →