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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suzlovescake
11th Nov, 2013
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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