Pecan Pie Cake

Pecan Pie Cake

This recipe contains gluten free notes.It's best to make the filling the night before, because you want this to chill really well. Prepare the pecan pie cake second.


  • 1/2 cup firmly packed dark brown sugar
  • 3/4 cup dark corn syrup
  • 1/3 cup cornstarch
  • 4 egg yolks
  • 1 1/2 cups half-and-half
  • 1/8 tsp salt
  • 3 TBSP butter
  • 1 teaspoon vanilla extract (the real stuff)


  1. Whisk together the first 6 ingredients in a heavy 3-quart saucepan until smooth. Bring to a boil over medium heat, whisking constantly, and boil for 1 minute, or until thickened. Remove from heat; whisk in butter and vanilla. Place a sheet of wax paper directly on surface of mixture to prevent a film from forming, and chill at least 4 hours.