Pecan Pie Is A Long Time Family Favorite In Our House
This recipe is my Grammy’s recipe and it’s my dad’s absolute favorite pie.
Growing up my mom always made a few full sized pies for Thanksgiving.
When our family started the tradition of going out to Yosemite for Thanksgiving, I started making these pecan tartlets. We would head out to Yosemite and meet up for a weekend of hiking, eating, and much wine drinking. Everyone would contribute something to the Thanksgiving meal.
Thanksgiving morning we would plan a hike, followed by a Thanksgiving day picnic. These tartlets were the perfect packable size – easy to eat out in the woods after a nice hike. I miss those Thanksgiving trips.
You can make them with chopped pecans or whole pecans.
I actually prefer making these with all chopped pecans. I like the texture of the chopped up nuts. But they look really pretty when you cover the top with whole pecans. It’s up to you. If you do use whole pecans use 1 cup of chopped nuts and then 1 cup of whole nuts. I recommend that you always get a little bit extra just in case you need them.
The chopped pecans give these tartlets the texture of a caramel-ly nut cluster wrapped in pie crust. I use my Buttermilk Pie Crust for these and it comes our perfectly browned and fantastically flavorful.
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Pecan Pie Tartlets
Pecan Pie Filling
- ¼ cup unsalted butter at room temperature
- ⅔ cup brown sugar
- ¾ cup light corn syrup or golden syrup
- 2 eggs
- ½ cup half and half or heavy whipping cream
- 2 cups pecans half chopped and half whole
- 1 tsp Kosher salt
- ¾ tsp vanilla extract
- 9 inch pie crust or 6 tartletts
- Preheat oven to 450℉
- Cream butter with sugar and salt.
- Add eggs one at a time, blend.
- Add the remainder of ingredients, blend.
- Pour mixture into pastry shell(s).
- Bake at 450℉ for 10 minutes
- Reduce heat to 350℉ and bake until custard is set, about 30 minutes.