A rich and decadent pie with a buttery crust, creamy custard, gooey caramel pecan filling, and a fluffy golden meringue topping — an irresistible dessert for any occasion!

Why You’ll Love This Recipe

• Decadent Layers – Buttery crust, creamy custard, caramel pecans, and fluffy meringue.

• Perfect for Special Occasions – Makes an impressive centerpiece dessert.

• Sweet & Nutty – Balanced sweetness with crunchy pecans.

• Make-Ahead Friendly – Can be chilled and served later without losing texture.

Ingredients

For the Crust

• 1 ¼ cups all-purpose flour

• ½ cup cold butter, cubed

• ¼ tsp salt

• 3–4 tbsp cold water

For the Custard Base

• 1 cup whole milk

• 2 large egg yolks (reserve whites for meringue)

• 2 tbsp sugar

• 1 tbsp cornstarch

• 1 tsp vanilla extract

For the Caramel Pecan Layer

• 1 cup brown sugar

• ½ cup butter

• ½ cup heavy cream

• 1 tsp vanilla extract

• 1 ½ cups pecans, chopped

For the Meringue

• 3 large egg whites

• ¼ tsp cream of tartar

• ½ cup sugar

Step-by-Step Instructions

Step 1: Prepare the Crust

Mix flour, salt, and butter until crumbly. Add cold water until dough forms. Roll out and fit into a 9-inch pie dish. Blind bake at 375°F (190°C) for 15 minutes until lightly golden.

Step 2: Make the Custard

Whisk milk, yolks, sugar, and cornstarch in a saucepan over medium heat until thickened. Stir in vanilla and spread custard over the baked crust.

Step 3: Prepare the Caramel Pecan Layer

Melt butter with brown sugar, then stir in cream and vanilla. Simmer until thickened, fold in chopped pecans, and spread over custard layer.

Step 4: Make the Meringue

Beat egg whites and cream of tartar until soft peaks form. Gradually add sugar and beat until glossy stiff peaks form. Spread over pie, sealing edges.

Step 5: Bake and Cool

Bake at 350°F (175°C) for 12–15 minutes until golden peaks form. Cool completely before slicing.

Tips & Variations

• Prevent Weeping – Seal the meringue edges well to the crust to prevent liquid from seeping.

• Nut Variations – Substitute pecans with walnuts or almonds for a different crunch.

• Caramel Sauce – Drizzle extra caramel on top before serving for added indulgence.

• Make Ahead – Prepare pie layers in advance and add meringue just before baking.

Frequently Asked Questions

1. Can I use a store-bought pie crust?
Yes! A ready-made crust works perfectly and saves prep time.

2. How do I store leftovers?
Cover and refrigerate for up to 2–3 days. Serve chilled or at room temperature.

3. Can I make this pie gluten-free?
Yes, use a gluten-free flour blend for the crust.

Final Thoughts

This Caramel Pecan Meringue Pie is a show-stopping dessert with layers of creamy, nutty, and sweet perfection. Perfect for holidays, celebrations, or any time you want to impress with a decadent homemade treat.