Pecan pie recipe

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

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


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