Pecan pie with a slice cut out

Pecan pie with maple cream

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(1 ratings)

Prep: 30 mins Cook: 1 hr plus 1 hr 30 mins chilling and 1 hr cooling

More effort

Serves 10-12

Wow family and friends with this golden pecan pie and silky, sweet maple cream. Making the pastry is optional, but the recipe is particularly good 

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving (12)

  • kcal593
  • fat45g
  • saturates19g
  • carbs38g
  • sugars22g
  • fibre3g
  • protein7g
  • salt0.4g
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  • 150g unsalted butter, softened



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

  • 80g golden caster sugar
  • 2 large egg yolks, lightly beaten
  • 250g plain flour, plus extra for dusting

For the filling

  • 250g pecans, toasted
    Pecan nuts



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

  • 3 large eggs



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

  • 55g golden caster sugar
  • 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 unsalted butter, melted



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

  • ½ tsp sea salt, plus extra for sprinkling
  • 1 tbsp vanilla extract
  • 1 tbsp bourbon whisky (optional)

For the maple cream

  • 300ml double cream
  • 3 tbsp maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree


  1. To make the pastry, beat the butter and sugar together in a large bowl until light and fluffy, then beat in the egg yolks. Stir in the flour, then use your hands to bring the mixture together into a dough. Remove from the bowl, wrap and transfer to the fridge to chill for at least 1 hr. 

  2. Roll the pastry out onto a lightly floured surface to the thickness of a £1 coin, then lift into a 23cm loose-bottomed tart tin. Press the pastry into the base and sides of the tin, allowing any excess to hang over the sides. Put the tin on a baking sheet and chill for 30 mins.

  3. Heat the oven to 180C/160C fan/gas 4. Prick the base of the pastry case with a fork. Line with baking parchment and baking beans and bake for 20 mins, then remove the parchment and beans and bake for 10-15 mins more until golden. Remove from the oven and leave to cool in the tin before using a small serrated knife to trim away the excess pastry.

  4. To make the filling, roughly chop or bash half the pecans and set aside. Whisk the eggs and sugar together in a large bowl, then add the golden syrup, butter, salt, vanilla extract and bourbon, if using, and continue to whisk until everything is well combined. Add the pecans and mix again to thoroughly combine.

  5. Pour the pecan filling into the pastry case and arrange the remaining whole pecans on top. Bake for 20 mins until evenly coloured – it should be lightly golden brown and set with a slight wobble when you gently shake the tin. Remove from the oven and set aside to cool for at least 1 hr. Just before serving, whip the cream and maple syrup together to soft peaks and serve alongside the pie.

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