Pecan pie
- Good Food team
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Serves 8 - 10
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
plus chilling
A star rating of 3.5 out of 5.59 ratingsRate
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Make this traditional all-American Thanksgiving dessert for a celebratory dinner party. Our classic pecan pie recipe is best served with whipped cream or a scoop of ice cream
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Ingredients
Nutrition
Units:
MetricUS
-
flour
for dusting
-
500g pack sweet shortcrust pastry
-
75g butter
softened
-
100g golden caster sugar
-
175g golden syrup
-
175g maple syrup
-
3 eggs
beaten
-
½ tsp vanilla extract
-
300g pecan
halves
-
double cream
whipped, to serve
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Nutrition: per serving
- kcal649
- fat43g
- saturates11g
- carbs57g
- sugars35g
- fibre3g
- protein8g
- salt0.9g
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Method
-
step 1
On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind -baking.
-
step 2
Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
-
step 3
Heat oven to 190C/170C fan/gas 5.
-
step 4
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 the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.
-
step 5
Increase oven to 200C/190C fan/gas 6.
-
step 6
Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case.
-
step 7
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 and the filling should wobble a little in the centre when shaken).
-
step 8
Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.
Test Kitchen tips for making pecan pie:
- If you've got time, toast the pecan halves before folding them into the filling. Spread them on a baking tray and warm them in the oven for 8-10 mins until fragrant, then let them cool. Toasting deepens their buttery, nutty flavour and helps them stay crisp against the soft filling
- Blind-baking the case well is the key to a crisp base rather than a soggy one. Make sure the bottom looks dry and lightly golden after you remove the beans
- Judge your pie by movement, not the clock. When you shake the tin, the edges should look set while only a small area in the centre wobbles gently, like soft jelly. The filling firms up further as it cools, so avoid baking until the middle is completely solid, and if the pastry edges colour too fast, cover them loosely with foil
- Vary the flavour to suit the occasion. Stir a tablespoon or two of bourbon into the filling for warmth, scatter a handful of chopped dark chocolate over the base before pouring in the mixture or add a little espresso powder or orange zest. A pinch of flaky salt over the top before serving balances the sweetness
- Cool the pie completely before slicing, as cutting it warm can make a properly set filling seem runny
Recipe from Good Food magazine, November 2013
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A star rating of 3.5 out of 5.59 ratings
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