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Classic Pecan Pie Tart Recipe

This Classic Pecan Pie Tart is the perfect dessert for friends and family that enjoy traditional holiday desserts. Loaded with pecans and the classic corn syrup and sugar filling, I spiced this pie up with a dash of cinnamon and spiced rum to bring the flavor up a notch.

Classic Pecan Pie Tart - This Gal Cooks. This pecan pie is spiced up with the addition of cinnamon and spiced rum!Classic Pecan Pie Tart

When I was a kid, we had neighbors who had two or three large pecan trees in their yard. They were nice enough to let us pick some of the pecans. We would fly up to the tops of the trees and pick the nuts right from the tree. Ok, that’s not how it really went. There were pecans all over the ground so we’d just pick those right on up. We’d go home with a huge grocery bag full of them. I loved cracking open the shells and eating the delicious surprise inside. Pecans have always been one of my favorite nuts. However, I wasn’t always a fan of pecan pie.

Classic Pecan Pie Tart - This Gal Cooks. This pecan pie is spiced up with the addition of cinnamon and spiced rum!

I now I’ve mentioned it before but I wasn’t always a fan of having nuts in my food. I’ve always loved them by themselves but put them in a cookie, a cake, a pie or a brownie and they became my enemy. Seriously. Remember those Little Debbie brownies with the nuts on top? I loved those things, sans the nuts. So I picked each and every nut off of the top of them so I could enjoy them in peace. Ha, I’ll never forget how ecstatic I was when I first saw the Little Debbie Cosmic Brownies. My favorite brownies without the nuts.

Happiest. Girl. Ever.

My utter disdain for nuts contaminating baked into my food is starting to wear off. I can tolerate them in small amounts, such as on top of a cake or muffins. But mix them in and I still won’t touch whatever sweet treat it is. Unless it’s pecan pie.

Pecan pie is different. Simply put, it isn’t a pillowy, soft baked good filled with nuts.

Classic Pecan Pie Tart

Classic Pecan Pie Tart

Yield: 8
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes


  • 1 9 inch pie crust
  • 3/4 C granulated sugar
  • 3/4 C light corn syrup
  • 1/3 C butter, melted
  • 3 eggs, beaten
  • 2 tbsp spiced rum
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 2 C pecan halves
  • 1/3 C chopped pecans


  1. Press the pie crust into a 9 inch tart pan. Place in the freezer until ready to use.
  2. Combine the pecans, sugar, corn syrup, melted butter, eggs, spiced rum. vanilla extract, cinnamon and salt. Mix well.
  3. Pour into the the pie crust.
  4. Bake at 325 for 50-55 minutes or unto the crust is golden.
  5. Cool on a wire rack before serving.


Adapted from Williams Sonoma

UPDATE: I made this again (two more times, to be exact) but instead of using whole pecan halves, I used a total of 2 3/4 C of chopped pecans. It came out much better - easy to slice and the sugary filling didn't spread out. It actually got pretty rave reviews from work and the family at Christmas!



Classic Pecan Pie Tart - This Gal Cooks. This pecan pie is spiced up with the addition of cinnamon and spiced rum!



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25 comments on “Classic Pecan Pie Tart Recipe”

  1. Yum! This pecan tart looks amazing Julie :)

  2. I’ve always wished I had a pecan tree in my yard because they are one of my favorite nuts. Pecan pie is a classic favorite, thanks for sharing, Julie!

  3. How awesome your neighbors had pecan trees, pecans are one of my favorite nuts too :) This pecan tart looks beautiful Julie!

  4. One never tires of the classics!! This pie is gorgeous Julie! I’m not a big fan of nuts in baked good, pecan pie is the one exception!

  5. Julie, this looks so fabulous! I’d love to have access to a pecan tree so I could make treats like this more often. :)

  6. I’m right there with you – nuts baked into things is just not my thing. I’d make an exception for this pecan pie tart though! Yum! Look delish :)

  7. I don’t usually like nuts in my dessert either. Except if we’re talking about pecan pie, of course! This one looks magnificent and oh so delicious! ;–)

  8. Looks amazing Julie – I love pecan pie and could go for that right now! Pinning of course. xo

  9. My family loves pie, but we never grew up with the pecan variety. As an adult, I had it for the first time and fell in love. Thank you for sharing this classic recipe with me!

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  11. Sometimes they just don’t do it for people, texture wise. I didn’t grow up eating nuts and I could careless about them. It’s not until recently I started to be more open to eating nuts (health benefits) so I understand how you feel about adding them into baked goods and savory food items. This tart looks wonderful! And I would eat this any day for breakfast lunch or dinner. ;) Pinned.

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  14. Do you have to add the spiced rum ??? Can it be replaced with vanilla or just omitted altogether ???? I don’t have any, and I don’t like cooking with alcohol…. Help !!!

  15. This was delicious! I made it for Thanksgiving and it was a hit. I made crust to fit into an 11″ x 1″ inch metal tart pan with a removeable bottom. Followed your advice and used about 3 cups chopped pecans. I used bourbon instead of rum. All other ingredients the same. It doesn’t have the overly sweet filling like a pecan pie. Will definitely make again. Thank you!

    Rating: 5