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Pecan pie recipe

164 ratings

Classically enjoyed during Thanksgiving celebrations, this pecan pie recipe pairs a gorgeous buttery pastry base with a sweet, smooth pecan filling. Best served with a drizzle of double cream or dollop of crème fraîche, it's surprisingly easy to make this seriously comforting sweet pie. See method

Serves 8
25 mins to prepare and 35 mins to cook
420 calories / serving

Ingredients

250g (8oz) readymade shortcrust pastry
100g (3½oz) pecan halves
100g (3½oz) light muscovado sugar
1 tbsp plain flour
50g butter, softened
3 eggs, beaten
140g (4½oz) golden syrup
1tsp vanilla extract
50ml (2fl oz) single cream
cream or crème fraîche, to serve

Each serving contains

Energy
1750kj
420kcal 21%
Fat
26g 37%
Saturates
9g 45%
Sugars
28g 31%
Salt
0.6g 10%

of the reference intake
Carbohydrate 44g Protein 5.8g Fibre 1.7g

Method

Preheat the oven to Gas Mark 7, 220˚C, fan 200˚C. On a lightly floured surface, roll the pastry into a circle large enough to line a loose-bottomed flan tin 23cm (9in) round and around 2·5cm (1in) deep. Press the pastry into the tin and trim off the edges. Chill.
Scatter the pecans on a baking sheet and put in the oven for about 6-8 minutes until slightly browned. Cool, then chop.
Mix the sugar and flour. Beat the butter until soft and creamy then gradually stir in the sugar mixture. Slowly beat in the eggs a little at a time, then the syrup and vanilla (it will look curdled, but don't worry). Stir in the cream and the chopped pecans.
Put the lined flan tin on a baking sheet. Pour the filling mixture into the pastry case. Bake for 5 minutes, then lower the heat to Gas Mark 4, 180˚C, fan 160˚C and bake for another 20-25 mins or until the filling is set and looks slightly cracked and puffy (it will settle once cooled). Serve warm with cream or crème fraîche.

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