Pecan mince pie

Pecan mince pie

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Prep: 30 mins Cook: 55 mins plus chilling

More effort

Serves 10 - 12
Take this beautiful mincemeat, nut-topped tart along to a festive buffet or serve with an indulgent brandy cream as an alternative to the traditional Christmas pud

Nutrition and extra info

  • pastry only

Nutrition: per serving (12)

  • kcal666
  • fat47g
  • saturates18g
  • carbs49g
  • sugars34g
  • fibre4g
  • protein6g
  • salt0.4g
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    For the pastry

    • 250g plain flour, plus extra for dusting
    • 140g cold butter, diced



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

    • 2 tbsp golden caster sugar
    • 1 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • zest 1 orange, finely grated



      One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

    For the filling

    • 300g pecans
      Pecan nuts



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

    • 2 eggs



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

    • 100g 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…

    • 50g butter, melted



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

    • 400g homemade mincemeat (see goes well with for recipe), or a 411g shop-bought jar
      Deep-filled mince pie



      It's a classic ingredient at Christmas in…

    For the brandy cream

    • 300ml double cream
    • 2 tbsp icing sugar
    • 4 tbsp brandy



      Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

    • splash of vanilla extract
    • large pinch of cinnamon



      A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…


    1. To make the pastry, put all the ingredients in a food processor and pulse until it comes together, then tip onto a surface and knead into a ball. Wrap in cling film and chill in the fridge for 30 mins.

    2. Roll out the pastry on a lightly floured surface and use to line a 23cm tart tin, leaving any excess pastry overhanging. Chill for a further 30 mins.

    3. Heat oven to 190C/170C fan/gas 5 with a baking sheet on the middle shelf. Prick the pastry base with a fork and line the tin with baking parchment and baking beans or some dry rice. Place on the baking sheet and bake for 20 mins until golden around the edges. Remove the parchment and beans, and return to the oven for 10 mins more until the base is biscuit-brown.

    4. While the pie case is baking, make the filling. Finely chop half the pecans by hand or by pulsing in a food processor, then tip into a bowl. Mix in the eggs, golden syrup and melted butter until completely combined, then stir in the mincemeat.

    5. When the pie case is cooked, spoon over the mincemeat pecan filling and top with the reserved whole pecans. Bake for 20-25 mins until the top is just set, then remove from the oven to cool slightly.

    6. To make the brandy cream, whisk together the cream and the icing sugar until holding soft peaks, then gently whisk in the brandy, vanilla and cinnamon. Serve the pie warm in slices with a dollop of the cream.

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    Comments, questions and tips

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    3rd Jan, 2016
    I made this for New Year's Day dessert and we where not disappointed. I used shop bought mince as still had a jar and wanted to use it up. Rather sweet but with great nutty taste. I served it with shop bought brandy cream. Will be making again next year. Very easy to reheat.
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