Pecan Tart Recipe


  • 1 homemade or ready-to-use unbaked refrigerated or frozen pie crust
  • 3 eggs
  • 1 cup sugar
  • 1 cup corn syrup (light or dark)
  • 2 Tbsp butter, melted
  • 1 tsp pure vanilla extract
  • 1 1/2 cups (6 oz) pecan halves or pieces


  1. Gently press pre-made dough into a 10-inch tart pan with a removable bottom (or roll homemade dough on a lightly floured surface into a circle and fit into pan). Chill until ready to fill and bake.
  2. Adjust oven rack to center position. Preheat oven to 350°F.
  3. Break eggs into a large bowl. Whisk to blend. Whisk in sugar, corn syrup, butter, and vanilla until blended. With spoon, stir in pecans. Pour filling into crust.
  4. Bake on center rack in oven until filling is just set, 35 to 45 minutes. Shield edges of crust with foil during baking to prevent over browning, if needed.
  5. Remove pie from oven and cool on wire rack.
  6. To serve, cut into wedges and serve with ice cream or whipped cream, as desired.
  7. Cook’s Tips:
  8. Another convenient crust option is pie crust mix, available in a box in the baking section of the store.
  9. Pie can be made 1 day ahead, cooled and refrigerated. Reheat in a 375°F oven for a few minutes to re-crisp the crust.


Amount Per Serving (based on 18 servings)
Calories: 520
Fat: 26 g
Saturated Fat: 6 g
Cholesterol: 85 mg
Sodium: 200 mg
Carbohydrates: 74 g
Fiber: 2 g
Sugar: 60 g
Protein: 5 g
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