New England pecan pie

New England pecan pie

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(7 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
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 175g maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 3 eggs, beaten



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

  • ½ tsp vanilla extract
  • 300g pecan halves
    Pecan nuts



    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, questions and tips

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29th Jan, 2017
Very good! Slightly crumbly for us actually, which could be because we used coconut oil instead of butter and we omitted 50ml of syrup because of all the comments. We also added 10 min baking time as our oven is slow, but the end result is absolutely gorgeous. Will be tweaking it for next time but will definitely use again.
12th Oct, 2016
Made this a few months ago - absolutely amazing! I didn't have any issues with the filling and it tasted delicious. I'd suggest getting the pecans from Lidl as they were a lot cheaper!
10th Oct, 2016
FANTASTIC, Fantastic, Fantastic, I read all the bad reviews and checked all the ingredients and nothing seemed wrong, so followed the recipie and everything turned out perfectally, absolutly lovely and tasty, my Daughter even commented that it was the best desert she had ever tasted, echoed by her partner after a big family lunch, so would throughly recomend this recipe, an absolutly beautiful recipie to keep will defenatly do again and again.
7th Jul, 2015
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.
30th Mar, 2015
5 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!
22nd Mar, 2015
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!
21st Feb, 2015
Mayple = maple
21st Feb, 2015
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? :)
16th Nov, 2014
Delicious and recipe worked very well. Will use again.
7th Oct, 2014
It was a great pie and perfect for a autumn pudding, and also makes a nice change from chocolate or fruit in a pudding.


24th Nov, 2016
Something went wrong with mine. Looks lovely when it came out if the oven left it to cool and cut a slice off ... some syrup had separated from the mixture and now i have nice pie on top, a layer of runny syrup and then the pastry. Any ideas as to why or what happened???
goodfoodteam's picture
28th Nov, 2016
Hi there, we're sorry this recipe didn't work out for you. It's possible that the syrups weren't throughly combined in the mixing process. Also once the filling is combined, place the pie in the oven immediately making sure the oven is fully up to temperature. We hope you have better luck if you decide to do it again.
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