New England pecan pie with a slice taken out, served on a plate

New England pecan pie

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(20 ratings)

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


Serves 8 - 10

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

Nutrition and extra info

Nutrition: per serving

  • kcal649
  • fat43g
  • saturates11g
  • carbs57g
  • sugars35g
  • fibre3g
  • protein8g
  • salt0.9g
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  • flour, for dusting



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 500g pack sweet shortcrust pastry
  • 75g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g golden caster sugar
  • 175g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 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. 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. Prick the base of the pastry case 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 the tin to the oven for 5-10 mins until the pastry is golden and the base is set. Leave to cool.

  3. Increase oven to 200C/190C fan/gas 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. 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). 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. 

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Comments, questions and tips

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8th Dec, 2019
The recipe isn’t perfect, but I’ve made it work so it’s not soup-y! The tart tin I use is much too small for all the filling this makes. I ladle and gently strain some liquid before putting the pecans into the tart. So it’s much more dense with coated nuts! I also make a few extra mini-pies to use up leftover pecans and dough! Delish!!! I’ve made it again and again!
3rd Aug, 2019
I made this and when I read the comments about it not setting it made me quite concerned. But I cooked it for 20 minutes longer in hope it would solidify - it solidifies on cooling. I allowed 2 hours for it to cool after reading this in another recipe and it came out great! So I don’t think this dessert is one that’s supposed to be eaten straight away.
Roland Stanbury's picture
Roland Stanbury
15th Jan, 2019
I tried this recipe and it worked perfectly. Read the recipe properly. 175g of maple syrup has a different amount than 175g water. I used a weight scale and not measuring beakers. This may be the problem and is a common mistake. Comparing other recipes of pecan pie the variations were all roughly the same amounts of liquid and dry ingredients. Don’t loose faith. Keep on trying and don’t give up.
3rd Dec, 2018
Tasted fantastic, But too much liquid. It mostly ended up at pastry, pecans and sugar soup. Although I followed the recipe and chilled for longer than suggested there was too much liquid for the size tin suggested so I had to chuck some away anyway. Wouldnt recommend. I'm still the hunt for a better recipe which works. Any suggestions very welcome.
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!


Emily Bishton's picture
Emily Bishton
31st Oct, 2019
can you freeze this and then heat it up later?
goodfoodteam's picture
2nd Nov, 2019
Thanks for your question. Yes, you can wrap this well and freeze it. Defrost and serve at room temperature.
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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