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Pecan pie  Sam

Pecan pie

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2.065 stars based on 31 ratings

This delicious American pie is the perfect balance of caramel and pecans filled in a buttery pastry case. Serve a slice of this pie with a scoop of vanilla ice cream to delight your taste buds.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:medium

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For the pastry

  • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
  • 75g 2¾ oz Butter (unsalted)
  • 50ml 1¾ fl oz Water ice cold

For the filling

  • 150ml 5⅛ fl oz Golden syrup (we use Silver Spoon) Golden syrup
  • 50g 1⅞ oz Butter (unsalted)
  • 175g 6¼ oz Unrefined light muscovado sugar (we use Billington's) Unrefined light muscovado sugar
  • 1tsp 1tsp Vanilla extract (we use Nielsen-Massey) Vanilla extract
  • 250g 8⅞ oz Pecan nuts Pecan nuts
  • 3 3 Egg(s) (free range) large, lightly beaten

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Sieve the flour into a mixing bowl and add the butter, cut into pieces. Using your fingertips, rub the butter into the flour until it resembles fine breadcrumbs. Stir in the water until it comes to a soft dough. Wrap in cling film and chill for 15 minutes.

    Ingredients for this step

    • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
    • 50g 1⅞ oz Butter (unsalted)
    • 50ml 1¾ fl oz Water ice cold
  2. Classic mode Step 2

    Preheat the oven to 190°C (170°C fan, gas mark 5) and prepare a 20cm fluted loose bottom tin.

  3. Classic mode Step 3

    Roll out the pastry on a lightly floured worksurface to a circle large enough to cover the flan tin.  Drape the pastry over the rolling pin and use to line the tart tin. Trim the edges with a knife.  Chill for half an hour in the fridge.

  4. Classic mode Step 4

    Line the pastry case with a circle of baking parchment and fill with baking beans then bake for 10 minutes.

  5. Classic mode Step 5

    Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden.

  6. Classic mode Step 6

    To make  the filling: heat the syrup, butter, sugar, vanilla and a pinch of salt in a saucepan. Bring to the boil and cook for 1 minute, pour into a bowl to help it cool quickly, stir in the pecans and allow to cool for at least 15 minutes.

    Ingredients for this step

  7. Classic mode Step 7

    Mix the cooled syrup with the eggs. Pour into the pastry case and put in the oven. Cook for about 30-40 minutes, or until the filling is  just set in the middle (it will continue to cook as it cools down). Leave to cool completely before serving.

    Ingredients for this step

    • 3 3 Egg(s) (free range) large, lightly beaten