Pecan Pie

Recipe by
Total Time:
60 minutes
Serves:4
Nutrition facts:

412 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Try making this pie at home this festive season. Serve with whipped cream or ice cream.

 

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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Ingredients

  • Flour, for dusting

  • 500g pack sweet shortcrust pastry
  • 75g butter, softened
  • 100g golden caster sugar
  • 175g golden syrup
  • 175g maple syrup
  • 3 eggs, beaten
  • ½ Tsp vanilla extract
  • 300g Pecan halves
  • Double Cream, whipped, to serve

How to Make Pecan Pie

  • On a lightly floured surface, roll out the pastry.

  • Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking.
  • Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
  • Heat oven to 190C/170C fan/gas 5.
  • Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set.
  • Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set.
  • Leave to cool.
  • Increase oven to 200C/190C fan/gas 6.
  • Use an electric whisk to beat the butter and sugar together until light and fluffy.
  • Keep the beaters going and pour in both of the syrups.
  • Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case.
  • Bake for 10 mins.
  • Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken).
  • Leave to cool in the tin.
  • You’ll probably need to run a knife around the tin to lift out the pie.
  • Serve with whipped cream or ice cream.

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