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

New England pecan pie

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(11 ratings)

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

Easy

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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Ingredients

  • flour, for dusting
    Flour

    Flour

    fl-ow-er

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

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

    Butter

    butt-err

    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
    Eggs

    Egg

    egg

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

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

    Pecan

    pee-kan

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

  • double cream, whipped, to serve

Method

  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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LChapman
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? :)
foodhound01
16th Nov, 2014
5.05
Delicious and recipe worked very well. Will use again.
GeorgieL123
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.
scott02467
3rd Jul, 2014
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.
Srhm
12th Oct, 2017
Well, I live in New Hampshire and I think it is fine to tag anything containing maple syrup as "New England". Also, my family always has pecan pie on the dessert table at Thanksgiving. And birthdays....
sscripko
2nd Jul, 2014
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
2nd Jul, 2014
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
30th Jun, 2014
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
2nd May, 2014
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
13th Nov, 2013
Love this and have made it twice now. I don't change a thing - it's perfect!

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