Pecan pie is a sweet delight that’s perfect for any occasion. This recipe includes simple ingredients but delivers all the best flavours that have been loved for generations. Whether you’re sharing this pecan pie with family or friends, it’s sure to bring smiles and satisfaction.
Pecan pie is the classic American dessert that is commonly served during Thanksgiving celebrations. It’s so delicious that it deserves a ‘crowd pleaser’ recipe crown.
As per the recipe title, the main ingredient of this pie is pecan nuts. And let me tell you, there is no other recipe like this, that celebrates this one ingredient in a better way.
If you’re looking for a dessert that’s utterly irresistible, you’ve come to the right place. This dessert is a time-honoured favourite known for its rich, buttery filling and crunchy pecan topping. Pecan pie has warmth and comfort, making it perfect for family gatherings, holidays, or anytime you crave a sweet indulgence.
Pecan Pie: Why You’ll Love this Recipe
Pecan pie is more than just a dessert; it’s a slice of tradition, comfort, and deliciousness. But this recipe has even more reasons why it’ll become your favourite:
- Pecan pie is a beloved classic that has stood the test of time. It’s a dessert that connects generations, offering a taste of tradition and nostalgia that’s hard to resist.
- The combination of sweet, gooey filling and crunchy pecans is a marriage made in dessert heaven. It’s a harmonious blend of flavours and textures that I can’t resist.
- Despite its humble ingredients, pecan pie packs a punch of flavour. Its simplicity makes it accessible to all bakers, whether you’re a novice or a seasoned pro.
- Pecan pie is the perfect dessert for a wide range of occasions, from cosy family dinners to festive holiday feasts. Its versatility and universal appeal make it a favourite all year round.
Tips for Making the Best Pecan Pie
This recipe is not complicated at all. But I would like to share with you some tips to make it perfect from the first time.
- For a flaky crust, ensure your pastry is cold. Pop it in the fridge for about 30 minutes before rolling it out.
- When making the pastry, handle it gently. Overworking the dough can make it tough, so just bring it together until it forms a ball.
- To prevent a soggy bottom crust, I recommend to blind bake your pastry. Line it with baking paper and fill it with pie weights or dried beans before baking for about 10-15 minutes.
- Golden syrup is a key ingredient for the filling. It adds a rich, caramel-like sweetness. If you can’t find it, you can use maple syrup.
- Use the best quality pecan nuts that you can find so that they can truly shine in the tart.
Best Pecan Pie: Recipe Variations
I’m sharing with you a classic pecan pie recipe, but you can elevate it to the next level by introducing additional flavours. To be honest, because this recipe requires just a handful of ingredients, a lot of flavour profiles would elevate the pie. Here are my top 5 recommendations for the recipe variations:
- Chocolate Pecan Pie. Sprinkle some chocolate chips into the pie crust before adding the filling for a delightful twist on the classic.
- Bourbon Pecan Pie. Add a splash of bourbon to the filling for an adult twist on this dessert. It adds a warm, smoky note.
- Maple Pecan Pie. Swap out the golden syrup for maple syrup for a different flavour profile that’s equally delicious.
- Coconut Pecan Pie. Add a cup of shredded coconut to the filling for a unique texture and flavour combination.
- Mini Pecan Pies. Make individual mini pecan pies for a cute and convenient serving option.
If you’re looking for delicious classic desserts, give these recipes a go:
Raspberry and Rhubarb Crumble Bars
Simple Brownie with Pecans
Linzer Cookies with Cranberry Jam
Banoffee Pie with Homemade Toffee
Bakewell Tart with Strawberry Jam
Recipe
Ingredients
Pastry:
150g plain flour
75g cold butter
30g caster sugar
1 egg
Pinch of salt
Filling:
2 eggs
50g melted butter
40g brown sugar
100g golden syrup (I used this one)
1 teaspoon vanilla extract
120g finely chopped pecan
Pinch of salt
100g pecan halves
Method
Make the case:
- Preheat the oven to 180 degrees.
- Rub the flour and the butter between your fingertips until the mixture gets like the texture of the breadcrumbs.
- Add the caster sugar, egg and a pinch of salt. Mix everything together until the ingredients come together (don’t overmix it).
- Wrap the dough in cling film and leave it in the fridge for 30 minutes to cool.
Make the filling:
- In a large mixing bowl, whisk the eggs.
- Add in the melted butter, brown sugar, golden syrup, vanilla extract, salt and finely chopped pecans. Stir together until well combined.
Finish the pie:
- Take the pastry out of the fridge. Lightly dust the work surface with some plain flour. Roll out the pastry to a circle of 5mm thickness.
- Put the rolled-out pastry into a tart case. Using your fingers, gently press the dough into the corners of the case. Prick the base of the tart with a fork.
- Cut a large piece of baking parchment and scrunch it. Open it and place it on top of the pastry. Fill the tart with baking beans.
- Bake the tart for 15 minutes. After that, remove the beans with the baking sheet and bake for 10 more minutes.
- After the case is baked, using a sharp knife, neatly trim the edges of your tart (follow the tart tin structure and slide your knife along it to give a sharp and neat pastry finish).
- Pour pecan filling into the case and arrange the chopped pecans evenly on top.
- Bake the pie for 30-40 minutes until the edges are set but the very centre has the jiggle.
- Let it cool for a little bit before serving.
