American pecan pies

American pecan pies

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(13 ratings)

Prep: 40 mins Cook: 25 mins Plus freezing


Serves 6
Our favourite American dessert, perfected with a little kick of bourbon cream on the side

Nutrition and extra info

  • Freezable

Nutrition: per pie (without iced cream)

  • kcal871
  • fat53g
  • saturates20g
  • carbs89g
  • sugars50g
  • fibre3g
  • protein13g
  • salt0.87g
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    For the pastry

    • 300g plain flour
    • 150g melted butter



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 50g caster sugar

    For the filling

    • 175g pecan halves
      Pecan nuts



      Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

    • 4 large egg
    • 85g golden syrup
    • 1 tsp vanilla essence



      The sun-dried seed pod of a type of climbing orchid, vanilla has an inimitable soft, sweet…

    • 2 tbsp bourbon
    • 50g butter, melted



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 85g light muscovado sugar

    For the iced bourbon cream

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


    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.

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    Comments (14)

    ramydam's picture

    This is about as far from an American pecan pie as you can get, particularly the pastry. Pecan pie should be gorgeous gooey caramel-ly, nutty filling in a flaky yet tender crust. Usually love goodfood's recipes, but wouldn't bother with this when there are plenty of good recipes for the real thing all over the web!

    rachyrachyroo's picture

    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

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

    miriamsinead's picture

    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

    Absolutely delicious and would definitely make again!

    djwinkles's picture

    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

    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

    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

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

    sarahgough's picture

    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

    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

    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

    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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