Pecan Pie
Pecan pie has to be my favourite of all pies. Let’s face it, pecans are the best nuts you can eat—side eye to anyone who disagrees. There’s something heavenly about the combination of buttery pastry, a sugary, syrupy filling, and toasty pecans. It’s even better with a large scoop of ice cream on top. While I often crave this pie during winter, it’s perfect all year round.
Serves 12
Hands-on Time (inc. chilling) 1 hour 10 minutes
Baking Time 55 minutes
Ingredients
1 portion sweet rich shortcrust pastry
250g pecans
85g unsalted butter
175g caster sugar
150g golden syrup
1 tsp vanilla extract
1/2 tsp fine salt
2 large eggs
Equipment
Rolling pin
20cm loose-bottomed flan tin
Sharp knife
Baking sheet
Baking parchment
Baking beads
Chopping board
Knife
Large saucepan
Spatula
Foil
Method
1. Prepare the Pastry
Roll out the pastry between clingfilm into a circle large enough to line the flan tin.
Press the pastry into the tin, trim the edges, and chill for at least 60 minutes.
2. Blind Bake the Pastry
Preheat the oven to 190°C/170°C (fan)/375°F/Gas Mark 5. Place a baking sheet in the oven to heat.
Line the pastry case with parchment and fill with baking beads.
Blind bake for 10 minutes. Remove the beads and bake for another 5 minutes.
3. Make the Filling
Roughly chop 200g pecans (reserve 50g for decoration if desired).
In a saucepan, melt butter, sugar, golden syrup, vanilla, and salt over medium heat. Remove from heat and stir in the eggs.
Add the chopped pecans and stir to combine.
4. Assemble and Bake
Pour the filling into the pastry case. Decorate with the reserved pecans if using.
Bake on the hot baking sheet for 10 minutes. Reduce the temperature to 170°C/150°C (fan)/325°F/Gas Mark 3 and bake for another 30 minutes.
If the pecans start to brown too much, cover the pie loosely with foil after 20 minutes.
5. Cool and Serve
Let the pie cool slightly before serving.
Enjoy!
