New England pecan pie

New England pecan pie

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(4 ratings)

Prep: 20 mins Cook: 1 hr, 15 mins plus chilling


Serves 8 - 10
BBC Good Food reader Idil Oyman shares her all-American Thanksgiving dessert recipe with us.

Nutrition and extra info

Nutrition: per serving

  • kcal649
  • fat43g
  • saturates11g
  • carbs57g
  • sugars35g
  • fibre3g
  • protein8g
  • salt0.9g
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  • 500g pack sweet shortcrust pastry
  • flour, for dusting



    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 75g butter, softened



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

  • 100g golden caster sugar
  • 175g golden syrup
  • 175g maple syrup
  • 3 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
  • 300g pecan halves



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

  • double cream, whipped, to serve


  1. Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin – keep any leftover pastry in case you need to fill any cracks after blind-baking. Prick the base with a fork and chill for 30 mins or until firm.

  2. 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 to the oven for 5-10 mins until the base is set and the pastry is golden. Leave to cool.

  3. Increase oven to 200C/190C fan/gas 6. Beat the butter and sugar together with an electric whisk until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, 1⁄4 tsp salt and the vanilla, then whisk until combined. Stir through the nuts and pour 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 but 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 down the side of the tin to release the pie. Serve with whipped cream.

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Comments (14)

Dee1402's picture

I created a profile here specifically so I could report how AWFUL this recipe was. The amount of filling made is way too much for the size of the pan and it is way too liquidy. The temperatures are way off too. I followed the temp for an electric oven and within ten minutes I had an incinerated mess. Waste of ingredients (which, as you can guess, weren't cheap. The pecans alone were €12 and now they're inedible). Do not use this recipe.

Avocado123's picture


DISASTER! I've never has such a mess in 40 years of cooking. Didn't set at all. I tried cooking longer but no success. In order to try and rescue a pudding to serve, I took out all the liquid under the (admittedly tasty) pecan crust - I removed a large cupful of maple syrup/golden syrup juice which I had to strain and serve as a sauce on the side! Never again. I just don't understand why some people were able to make this recipe a success!

Loreleiyjscott's picture

This was a bit of a disaster when I made it. The pastry shrunk away from the tart tin (I used a loose bottomed tin) so there was no depth to hold the filling in resulting in me having to use ready made pastry tart cases. Then the eggs split in my pecan mixture. I still baked it and despite a lot of the mixture leaking out, what was left, when eaten, tasted lovely. I will definately try it again making sure I adapt as necessary to prevent the same disasters!

LChapman's picture

Mayple = maple

LChapman's picture

Cooked at time suggested, but very runny when cut. Mixture very runny before putting in the oven. Tasted good but pretty much pastry, nuts and runny mayple syrup. Not quite what I had in mind for a dessert at a dinner party! Any suggestions on what could be done to improve? :)

foodhound01's picture

Delicious and recipe worked very well. Will use again.

GeorgieL123's picture

It was a great pie and perfect for a autumn pudding, and also makes a nice change from chocolate or fruit in a pudding.

scott02467's picture

Writing as a Scot with over 20 years living in Boston, I have never seen in bakery shops nor on menus a pecan pie in New England. Pecan pies are found, as others note, in the Deep South maybe starting in the Carolinas and going south from there but including Georgia and Alabama. In New England, pecans were rare and expensive: older recipes of pies/cakes will have them only as finely chopped toppings sparsely sprinkled on the icing at best.

sscripko's picture

Pecans are generally from the South, not New England. Maple syrup is a lot thinner than corn syrup, which may cause consistency issues in the pie. For me, at least (here is the Mid-Atlantic US), a good pecan pie is gooey enough that the sugar on the bottom sticks to everything. Warm with Vanilla ice cream is much better than whipped cream on top.

mrshwc's picture

Lots of southerners will claim pecan pie as a local dish - not sure I've heard of it being from New England. We use corn syrup and no sugar but the pie looks lovely.

AbiBamber's picture

I baked this as a favourite pudding for a birthday and it looked just like the picture and tasted great. I was really pleased. The Pecans make tidy cutting impossible though :)

RunnyButter's picture

Nope! This recipe didn't work for me at all. It never set in the oven, even after leaving it in for 20 minutes longer than expected. It remained runny and syrupy, a total mess. And this makes a lot of sense now I look back on the recipe - not enough eggs, no flour, nothing to emulsify the custard at all. Very disappointing. Also found it overly sweet with that much syrup.

lindsayrob's picture

Love this and have made it twice now. I don't change a thing - it's perfect!

suzlovescake's picture

Thank you so much Idil for this recipe! I have been looking for a good pecan pie recipe for ages, and this one is fab! Will definitely make again and again :) Might just reduce the amount of pecans slightly next time for aesthetic reasons as it was crumbly when sliced due to the amount in the recipe.

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