Pecan pie recipe
Classically enjoyed during Thanksgiving celebrations, this pecan pie recipe pairs a gorgeous buttery pastry base with a sweet, smooth pecan filling. Best served with a drizzle of double cream or dollop of crème fraîche, it's surprisingly easy to make this seriously comforting sweet pie.
See method- Serves 8
- 25 mins to prepare and 35 mins to cook
- 420 calories / serving
Ingredients
- 250g (8oz) readymade shortcrust pastry
- 100g (3½oz) pecan halves
- 100g (3½oz) light muscovado sugar
- 1 tbsp plain flour
- 50g butter, softened
- 3 eggs, beaten
- 140g (4½oz) golden syrup
- 1tsp vanilla extract
- 50ml (2fl oz) single cream
- cream or crème fraîche, to serve
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Shop ingredientsEach serving contains
- Energy
- 1750kJ 420.0kcal
- Fat
- 26g
- Saturates
- 9g
- Salt
- 0.6g
- Sugars
- 28g
of the Reference intake
Carbohydrate 44.0gProtein 5.8gFibre 1.7g
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Method
- Preheat the oven to Gas Mark 7, 220˚C, fan 200˚C. On a lightly floured surface, roll the pastry into a circle large enough to line a loose-bottomed flan tin 23cm (9in) round and around 2·5cm (1in) deep. Press the pastry into the tin and trim off the edges. Chill.
- Scatter the pecans on a baking sheet and put in the oven for about 6-8 minutes until slightly browned. Cool, then chop.
- Mix the sugar and flour. Beat the butter until soft and creamy then gradually stir in the sugar mixture. Slowly beat in theeggsa little at a time, then the syrup andvanilla(it will look curdled, but don't worry). Stir in the cream and the chopped pecans.
- Put the lined flan tin on a baking sheet. Pour the filling mixture into the pastry case. Bake for 5 minutes, then lower the heat to Gas Mark 4, 180˚C, fan 160˚C and bake for another 20-25 mins or until the filling is set and looks slightly cracked and puffy (it will settle once cooled). Serve warm with cream or crème fraîche.
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