Pecan pie is a classic American pastry tart filled with a buttery syrup and packed with pecan nuts, which is traditionally served for Thanksgiving. We think our pecan pie recipe is delicious served with vanilla ice cream or clotted cream for an extra special dessert once the nights start getting cooler and autumn draws in.
You could also make individual pecan tarts if liked, just cook them a little less and use minature pie tins. If you want a more earthy flavour you could use half maple syrup and half golden syrup, this will make your pie deliciously dark and rich.
Baking an American classic? Our cups to grams converter can help!
Ingredients
For the pastry case
- 150g plain flour
- 75g butter
- 1tbsp caster sugar
For the filling
- 150ml golden syrup
- 50g butter
- 175g light soft brown sugar
- 1tsp vanilla extract
- 250g pecans
- 3 eggs
WEIGHT CONVERTER
Method
- Make the pastry: place the flour and butter in a mixing bowl and rub the butter into the flour until it resembles fine breadcrumbs. Stir in the caster sugar and 50ml ice cold water. Bring the dough together to form a soft dough. Wrap in cling film and chill for 15 minutes in the fridge
- Preheat the oven to 190°C/375°F/Gas Mark 5.
- Roll out the pastry on a lightly floured work surface and use to line a 20 cm fluted, loose bottom flan tin. Trim the edges with a knife.
- Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.
- Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden and dry to the touch.
- To make the filling: heat the syrup, butter, sugar, vanilla and a pinch of salt in a saucepan. Bring to the boil and cook for 1 minute, stir in 200g of the pecans and allow to cool for at least 15 minutes.
- Mix the cooled syrup with the eggs. Pour into the pastry case. Finely chop the remaining nuts and sprinkle on top.
- Place the pie in the centre of the oven. Bake for about 30-40 minutes, or until the filling is just set in the middle. Leave to cool before serving.
Top Tip for making Pecan pie
This is a great dessert to make in advance; it will keep for 2-3 days in the fridge or can even be frozen for up to 1 month.
-
Lime and ginger cheesecake
Our lime and ginger cheesecake is made with just five ingredients and is easy to prepare ahead.
By Jessica Ransom Last updated
-
Espresso Martini chocolate pots
Whizz these Espresso Martini chocolate pots up in 10 minutes for your dinner party – a perfect, lightly boozy dessert...
By Jess Meyer Published
-
White chocolate passion fruit mousse
Easy to make ahead, these deceptively light and low-carb white chocolate passion fruit mousse are a dream...
By Jessica Ransom Published
-
Annabel Karmel's trio of vegetables with tomato and basil
Suitable for six months plus, this baby food by nutritional expert Annabel Karmel is made with a whole heap of veggies...
By Annabel Karmel Published
-
Annabel Karmel's cheesy carrot stars
These flavour-packed cheesy carrot stars by Annabel Karmel are perfect for introducing finger foods to your little one...
By Annabel Karmel Published
-
Steak and salsa wraps
Our steak and salsa wraps are one of those build-you-own suppers the teens in your house will love...
By Jessica Ransom Published
-
Who was sent home on American Idol?
Check out if your favorite star is still on the show - here's who left and which singers remain as we head to the lives...
By Selina Maycock Published
-
3 ingredients, 8 minutes and an air fryer to make the easiest Nutella pastries
Want to know how to make Nutella swirls in your air fryer? It's easier than you think
By Ellie Hutchings Published
-
Everything we know about The Great American Baking Show
Paul Hollywood and Prue Leith return to the tent for a new series of the US version of the Great British Bake Off
By Selina Maycock Published