Classic Pecan Pie Tart
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 9 inch pie crust
  • ¾ C granulated sugar
  • ¾ C light corn syrup
  • ⅓ C butter, melted
  • 3 eggs, beaten
  • 2 tbsp spiced rum
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • 2 C pecan halves
  • ⅓ 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 2¾ 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!
Nutrition Information
Serving size: 1 slice
Recipe by This Gal Cooks at