American pecan pies

American pecan pies

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(13 ratings)

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Cooking time

Prep: 40 mins Cook: 25 mins Plus freezing

Skill level

Easy

Servings

Serves 6

Our favourite American dessert, perfected with a little kick of bourbon cream on the side

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per pie (without iced cream)

kcalories
871
protein
13g
carbs
89g
fat
53g
saturates
20g
fibre
3g
sugar
50g
salt
0.87g

Ingredients

For the pastry

  • 300g plain flour
  • 150g melted butter
  • 50g caster sugar

For the filling

  • 175g pecans halves
  • 4 large eggs
  • 85g golden syrup
  • 1 tsp vanilla essence
  • 2 tbsp bourbon
  • 50g butter, melted
  • 85g light muscovado sugar

For the iced bourbon cream

  • 150ml whipping cream
  • 2 tbsp bourbon
  • 2 tbsp golden syrup

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Work the flour, butter and sugar together with your hands until well mixed, then press onto the base and up the sides of six 10cm fluted tart tins. Put on a baking tray.
  2. Reserve 36 pecan halves and roughly chop the rest. Beat together the eggs, sugar, syrup, vanilla, bourbon, melted butter and chopped pecans, and spoon into the tart cases. Top each one with 6 pecan halves, then bake for 20-25 mins until golden and set. The filling will rise up as it bakes, but will settle back as it cools. You can make these 2 days ahead and freeze for up to 2 months.
  3. If you fancy a double shot of bourbon, serve the pies warm topped with this iced bourbon cream. Beat the whipping cream with the golden syrup and bourbon until softly stiff, then turn into a rigid container and freeze for up to 1 month. Serve straight from the container like ice-cream, or leave to soften for up to 15 mins for a softer, creamy version.

Recipe from Good Food magazine, January 2008

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Comments

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ayeishaa's picture

I'm 15 and have a baking blog it would really help me if people checked it out and also followed me: t0astfordinner.blogspot.co.uk could you also like this post so that more people see it, thanks so much (:

rachyrachyroo's picture
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I would mark these as a success. I agree with others in that there was too much pastry. I wasn't sure how to work with it, but just followed the recipe exactly and pressed it into the tins. The pastry cooked perfectly though so I have no complaints there. I was really happy with the filling too, though a little messy to deal with. I made the ice cream to serve with it, also very delicious.
I'll definitely be making these again and try to perfect them. I'll see how it goes by using less pastry so there is more room for the yummy filling!

madamscragz's picture
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Absolutely dodgy,,,really gross. It was a strange mix or sweet and flafourless. Like the flavours didn't fuse...so gross. I made this 4 times to make sure I got the direction right. Same result everytime.

miriamsinead's picture
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Agree with Martin. Followed the recipe exactly and ended up with a pecan quiche. I ate it - I would! - but rest of family kind of grossed out. Won't be making again.

dragonmia's picture
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Absolutely delicious and would definitely make again!

djwinkles's picture
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I already have a great pecan pie recipe but after reading this one I decided to add the bourbon which wasn't an ingredient in my usual one and also made the bourbon cream to go with it (although I didn't freeze it and used double the cream to the other ingredients). Went down a treat.

littlemissjo1's picture
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Lovely recipe, thanks! Would recommend that even fan ovens are set to 190c as we set ours to 170c and had to turn it up after 25mins as the filling wasn't setting. 10mins extra on 190c and it was perfect! :o)

lovemushrooms's picture
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I may be at fault here for being a numpty and missing something but mine turned out like really sweet nutty quiches! Yuck to say the least. I expected a gooey syrup kind of filling, like sarah said, something richer. Don't know if you're meant to use just egg yolks or the yolk and albumen but this recipe implies the latter and I think using the whole egg might have ruined it.

Note to self: always cross reference recipes!!!

gervais's picture

Great recipe however I think you need a comment about working with the pastry. I count myself as a pretty experinced cook however I wasn't that confident when working with the pastry. It did work however and was delicious served with the maple and toffee ice cream.

sallyv76's picture
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tasty desert however i must have got something wrong as my pastry was not very crisp!

sarahgough's picture
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Recipe was pretty easy to make but results weren't fantastic - though not bad either. The recipe makes too much pastry to the amount of filling (and I didn't even use it all) and the taste of the pastry overwhelms the filling somewhat. The filling also could do with being richer, perhaps more treacley. If I made it again I might use dark muscavado as opposed to light.

rackeech's picture
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Did it with walnuts this time: excellent as well. I am also using the iced Bourbon cream on other cakes and pies! Will try with pine nuts next.

veggiefoodlover13's picture
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woop woop!!!!!!!!! these r gr8!!!!!!! i already totally loved pecan nuts this recipe is fad and its a gr8 crowd pleaser!!! (i own a catering service)

sausageandcustard's picture
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WARNING!
This recipe (unless they edit it quickly) has a mistake! In the magazine the filling has 85g of light muscovado sugar - and in the method above it mentions sugar! But on the list of ingredients above there is no sugar listed!

I made it yesterday, including the sugar, and I wouldn't bother making it again. The filling was not very nice - edible but not my idea of a pecan pie. Bland and not rich enough.

However the pastry was excellent and I would use this pastry again. Rich and buttery, crisp and shortbready.

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