Pecan pie recipe

Name: Pecan pie
Yield: Serves 8
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

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

Shop your ingredients

Jus-Rol Shortcrust Block 500G
250g (8oz) readymade shortcrust pastry
£1.95
£3.90/kg
Tesco Pecan Halves 200G
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Dried Fruit Nuts And Seeds
Offer valid for delivery from 30/09/2026 until 26/10/2026
100g (3½oz) pecan halves
£3.50
£17.50/kg
Billingtons Light Muscovado 500G
100g (3½oz) light muscovado sugar
£2.25
£4.50/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
1 tbsp plain flour
£0.70
£0.47/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
50g butter, softened
£1.85
£7.40/kg
Tesco British Barn Eggs 10 Pack
3 eggs, beaten
£1.70
£0.17/each
Tesco Golden Syrup 680G
140g (4½oz) golden syrup
£1.80
£2.65/kg
Tesco Madagascan Vanilla 38ml
1tsp vanilla extract
£1.15
£30.26/litre
Tesco British Single Cream 150Ml
50ml (2fl oz) single cream
£0.95
£6.33/litre
Tesco British Creme Fraiche 300Ml
Aldi Price Match
cream or crème fraîche, to serve
£0.75
£2.50/litre

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.