My Favourite Pecan Pie Recipe

Pecan pie is a festive favourite this time of year, and for good reason! Toasted pecan caramel filling paired with buttery, flaky pastry…what is there not to love!? Especially when served warm with a dollop of salted caramel ice-cream.


What makes my pecan pie recipe special?

Okay, so my pecan pie recipe is a little different to the norm. Here’s why:

The pie crust. Made using a shortbread dough (instead of traditional shortcrust pastry) there’s no chilling, kneading, rolling or even blind-baking required, believe me when I say it’s as easy as pie to make! 

I’ve added cinnamon…obviously. If you follow my blog or Instagram you will know I am a cinnamon addict! Just a teaspoon of cinnamon added to the pie filling really does enhance the flavour and add a lovely warming spice.

White chocolate chunks. Yep, you read that right. This pecan pie is studded with chunks of white chocolate. You can also try milk or dark chocolate, or a combination of all three. YUM!

Pecan pie

How to make the “pastry”

Okay so I’ll let you in on a secret…making pastry from scratch is just not my thing. If there is a shortcut or a workaround, I’ll take it!

So I decided to test using a shortbread dough for the pecan pie crust and was so happy with the results. Not only does it take less than 5 minutes to make, but it also holds the filling perfectly and tastes absolutely delicious.

Mix together the ingredients. Melted butter is stirred into the dry ingredients to make the shortbread dough.

Press it into the baking tin. Use your hands to push the dough into the base and sides of the tin.

Bake until golden. Price the base all over with a fork and pop the pastry case in the oven for roughly 15 minutes until golden.

Want to use shortcrust pastry instead? No problem! It will work just as well.

My Favourite Pecan Pie Recipe (makes 8-10 slices)


For the pastry case:
200g plain flour
45g icing sugar
¼ teaspoon salt
160g unsalted butter
1 teaspoon vanilla extract

For the pecan filling:
25g unsalted butter
50g golden syrup
75g light muscovado sugar
1 teaspoon cinnamon
2 large eggs
150g pecans
75g white chocolate chunks


Preheat oven to 160°C. Lightly grease a 9-inch round tart tin (preferably loose-bottom) with a bit of butter.

Start by making the pastry case.
  1. Melt the butter in a small saucepan or in the microwave until it turns to liquid.
  2. In a separate bowl combine the flour, icing sugar, and salt and stir through.
  3. Add the melted butter and vanilla extract to the dry ingredients and mix together until it comes together to make a dough.
  4. Press the dough into the bottom and sides of the tart tin. Prick the base all over with a fork.
  5. Bake for 15-18 minutes until golden brown. Set aside to cool.
Now make the pecan filling
  1. Melt the butter, sugar and golden syrup and cinnamon together in a small saucepan set over a low heat. Set aside to cool for 10 minutes.
  2. In a separate large bowl whisk the eggs together.
  3. Pour the melted ingredients into the eggs and stir everything together until combined.
  4. Roughly chop up 120g of the pecans (saving 8 whole ones for later) and add these to the bowl along with the white chocolate chunks. Mix everything together.
  5. Pour the mixture into the pastry case. Arrange the whole pecans on top around the edge.
  6. Bake for 20 minutes, then reduce the temperature to 140°C and bake for a further 15-20 minutes or until the filling has set on the outside but is still slightly wobbly in the middle. If you find that pastry case is browning too much, carefully place a piece of foil over the tin
  7. Leave to cool completely before slicing into 8-10.
  8. Best served warm with a dollop of salted caramel ice-cream!

Wrap your pecan pie in foil and keep in the fridge for up to 3 days.

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Sticky Toffee Banana Bread

Transform a classic banana bread into a showstopper bake with this delicious Sticky Toffee Banana Bread recipe!

The soft, moist and light banana sponge is topped with a swirly layer of sticky toffee sauce. For the final touches I’ve scattered over butterscotch pieces and dried banana chips.

Sticky toffee banana bread

How to make Sticky Toffee Banana Bread

  1. You’ll start by making the banana loaf cake
    The sponge mixture replaces white caster sugar with light brown sugar to lock in moisture and give a lovely caramel undertone to the cake. Mashed bananas are folded into the mixture before transferring to a loaf tin and baking in the oven.
  1. As the cake cools, you’ll move on to the sticky toffee sauce
    Butter, sugar and cream are all that’s needed to make the sauce. Just be careful when heating the mixture as it will get really hot! Once the mixture has boiled for a few minutes, you’ll pop the sauce in the fridge to set and firm up. The result is a smooth but thick texture, that you can spread on top of the cake.
  1. Then it’s the final touches
    I used butterscotch pieces and banana chips to decorate the cake, but you could also use fudge pieces or even white chocolate chips would be delicious!
Sticky toffee banana bread

How to line a loaf tin

Unlike square baking tins, loaf tins can be a little tricky to prep.

I’ve found that the best way is to first lightly grease the tin all over with a little butter. Then cut a piece of greaseproof paper that is long enough to line the base and long sides of the tin, with enough paper hanging over the edges to help lift the cake out. This way the loaf cake will have straight, neat edges and bake more evenly.

Sticky toffee banana bread recipe (makes 10-12 slices)


For the banana bread:
150g unsalted butter
120g light brown sugar
2 large eggs, at room temperature
220g self-raising flour
2 ripe medium-sized bananas, roughly 120g each

For the toffee sauce:
50g light brown sugar
35g unsalted butter
50ml double cream

For the decoration:
Mini butterscotch or fudge pieces
Dried banana chips


Preheat the oven to 180°C / 350 F. Line a medium-sized 2lb loaf tin with greaseproof paper.

Start by making the banana loaf cake. 
  1. In a bowl mash the bananas together with a whisk or fork until the mixture is lump-free. Set aside.
  2. In a separate bowl, beat the butter and sugar together until pale and creamy.
  3. Now mix in the eggs, one at a time, adding two tablespoons of flour with each egg to stop the mixture from curdling.
  4. Add the remaining flour and mashed bananas, and fold the mixture together until fully combined.
  5. Transfer the mixture to the loaf tin and spread it out into an even layer.
  6. Bake for 45-50 minutes, until the cake has risen, is golden on top and a skewer inserted in the middle comes out clean.
  7. Leave to cool for 15 minutes in the baking tin before turning out onto a cooling rack.
Now make the sticky toffee sauce
  1. Place the sugar and butter in a small-sized saucepan. Gently heat, stirring occasionally with a spatula, until both have fully melted and there are no lumps.
  2. Pour in half of the cream and stir the mixture together until combined. Repeat with the remaining cream.
  3. Now turn the heat up to medium and bring the mixture to a boil. Let the mixture boil for roughly 3-5 minutes, stirring occasionally so that it doesn’t burn. The toffee should thicken and turn a lovely golden colour.
  4. Turn off the heat and pour the toffee into a jar or bowl (be careful as it will be really hot!).
  5. Leave at room temperature for 15 minutes, and then place in the fridge for 1 hour to firm up.
Now it’s time to decorate!
  1. Take the toffee sauce out of the fridge and give it a good stir to loosen it up. You may need to let it sit at room temperature for 10 minutes to soften up.
  2. Spoon the toffee sauce on top of the banana bread and use a palette knife or spoon to spread it out and create a swirly pattern.
  3. Scatter the butterscotch pieces on top and finish by dotting the banana chips down the middle of the cake.

Your Sticky Toffee Banana Bread will keep in the fridge, in an airtight container, for up to 3 days.

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Nutella Mocha Cupcakes

Coffee cupcakes filled with melted Nutella, topped with coffee hazelnut buttercream and decorated with crushed hazelnuts and a drizzle of Nutella. These Nutella Mocha Cupcakes are a coffee lovers dream!

Nutella Mocha Cupcakes

Nutella Mocha Cupcakes with nutella filling

Success tips for baking Nutella mocha cupcakes

Choosing the correct cupcake cases.
Cupcakes come in three sizes; fairy cake, standard and muffin. The baking time will vary depending on the case size you use. This recipe will give you 12 muffin-sized cupcakes. The cases I used were from Sainsbury’s and measured 2″ base and 1.5″ deep.

Removing the middle of the cupcakes.
Let them cool completely before you try to core the cupcakes. To do this, you can use a cupcake corer (like in the photo below), a knife or a piping nozzle. Be careful not to go all the way to the bottom, as you want to leave the bottom intact so the filling doesn’t spill out.

Piping the buttercream.
Piping can be really tricky but the more you practice the easier it will become. Here are a few of my top tips to help you:

  1. Only fill your piping bag ¾ full and use your hands to push the buttercream down to the end, squeezing out the air.
  2. Twist the top of the bag to keep the buttercream in place and to give you more control.
  3. Hold the piping bag upright in the middle of the cupcake. Apply pressure to the piping bag and pipe in a circular motion spiralling outwards and lifting upwards at the same time.
  4. To finish the swirl, release pressure and gently lift the piping bag up.
Coring the cupcake
Filling the cupcake with Nutella

Nutella mocha cupcake recipe (makes 12)


For the cupcakes:
180g Stork (margarine) or unsalted butter
180g caster sugar
2 large eggs, at room temperature
180g self-raising flour
2 tablespoons freshly ground coffee – I used 200 Degrees’ Brazilian Love Affair coffee, it’s my absolute favourite!
1 tablespoon water

For the filling:
1 jar Nutella – you’ll use roughly a teaspoon to fill each cupcake

For the hazelnut coffee buttercream:
250g salted butter
500g icing sugar
3 tablespoons freshly brewed coffee
2 teaspoons hazelnut coffee syrup – I used Monin syrup

For the decoration:
Crushed hazelnuts, to sprinkle on top
Nutella, to drizzle on top


Start by making the cupcakes.

  1. Preheat the oven to 180°C. Line a 12 hole cupcake tray with cupcake cases.
  2. In a small bowl mix the ground coffee or espresso powder with the water. Set aside.
  3. In a separate large mixing bowl, beat the butter and sugar until creamy and pale in colour.
  4. Beat in the eggs, one by one, adding 2 tablespoons of the 180g flour at the same time.
  5. Now add the remaining flour, and the coffee mixture, and fold together until fully combined.
  6. Divide the mixture evenly between the cupcake cases, filling them roughly ¾ full.
  7. Bake for 16-18 minutes, until the cupcakes have risen and a toothpick inserted into the middle comes out clean. Leave to cool on a wire rack.

Fill the cupcakes.

  1. Once the cupcakes are cool, scoop out the middle of each using a cupcake corer (like in the photos) or a teaspoon.
  2. Melt roughly 3-4 tablespoons of Nutella in a bowl in the microwave.
  3. Fill each cupcake with a heaped teaspoon of melted Nutella.
  4. Press the cake middles back into the holes to cap off the top (you may have to trim them down).

Now make the buttercream.

  1. Make a fresh cup of coffee and put it in the fridge until needed.
  2. In a large bowl, beat the butter until creamy, light and pale in colour.
  3. Sift in half the icing sugar and beat again until smooth.
  4. Now sift in the remaining icing sugar, add the hazelnut syrup and add 3 tablespoons of the fresh coffee.
  5. Beat together until the buttercream is smooth and fully combined.

Time to decorate!

  1. Spoon the buttercream into a large piping bag fitted with a large open star nozzle.
  2. Starting from the middle of the cupcakes, hold the piping bag upright and pipe in a circular motion moving outwards. To finish the swirl, gently lift the piping bag upwards.
  3. Drizzle a little Nutella on top of each cupcake and sprinkle over the crushed hazelnuts.

Your Nutella mocha cupcakes will keep in an airtight container at room temperature for up to 3 days.

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Pecan Cinnamon Roll Cookies

These Pecan Cinnamon Roll Cookies drizzled with cream cheese frosting are super soft, super chewy and SUPER delicious.

Pecans. Cinnamon. Soft-baked cookies. Cream cheese frosting. Now that is the ultimate flavour combination. This has to be my new all-time-favourite cookie recipe!

How to make Pecan Cinnamon Roll cookies

There are 3 parts to this recipe, each one is really quick and easy to make.

1. Start with the cookie dough – you’ll start by making my go-to cookie dough recipe but with a few additions. For these cookies you’ll add ground cinnamon which gives the dough a lovely sweet and spicy flavour, and you’ll also add some chopped pecans, which pair so well with cinnamon and add crunch throughout the cookies.

Pecan Cinnamon Roll Cookie dough

2. Roll the cookies in cinnamon sugar – Just before the cookies go in the oven, you’ll roll them in cinnamon sugar. Made by mixing light brown sugar with ground cinnamon, this extra step will give the cookies a gorgeous crinkly top and a sweet sugary coating.

Roll the cookie dough in cinnamon sugar

3. Decorate with a drizzle of cream cheese frosting – just like classic cinnamon rolls are finished with a coating of icing, these cookies are finished with a drizzle of cream cheese frosting. You can either pipe the frosting over the cookies or use a teaspoon to drizzle it across. This step really is the icing on the cake…or cookie in this case!

Drizzle with cream cheese frosting

Other cookie recipes to try

Once you’ve mastered these cookies be sure to give another a go. Here are a few of my favourite recipes:

Pecan Cinnamon Roll Cookie recipe (makes 12)


For the cookies:
160g unsalted butter
100g caster sugar
150g light brown sugar
1 teaspoon vanilla extract
1 medium egg + 1 medium egg yolk, at room temperature
1 + ½ teaspoons cinnamon
250g self-raising flour
100g whole pecans

For the cinnamon sugar:
1 teaspoon cinnamon
30g light brown sugar

For the cream cheese frosting:
75g icing sugar
35g unsalted butter, soft at room temperature
35g full-fat Philadelphia cream cheese, cold from the fridge


Start by making the cookie dough.

Melt the butter in 20-second blasts in the microwave until it turns to liquid. Add the light brown sugar and caster sugar, and mix together. Add the vanilla extract, whole egg and egg yolk and mix together.

In a separate bowl whisk together the flour and cinnamon in a bowl. Add to the wet ingredients and fold together until the mixture forms a dough.

Roughly chop the pecans, add them to the bowl and fold into the cookie dough. Cover the bowl with clingfilm and put it in the fridge to chill for a minimum of 4 hours, or overnight for best results.

Bake the cookies.

Preheat oven to 180°C and line two baking trays with greaseproof paper. Take the cookie dough out of the fridge and leave at room temperature for 10 minutes.

Make the cinnamon sugar by mixing together the light brown sugar and cinnamon in a small bowl.

Take a heaped tablespoon of cookie dough, roll it into a ball and then roll it in the cinnamon sugar. Place on the baking tray. Repeat this step until all the cookie dough has been used up. Leave about 5cm between each cookie so they have enough room to spread out. I had 4 cookies on each baking tray and baked them in batches.

Bake for 10-12 minutes, until the cookies are lightly browned on the edges and the middle is still soft. Cool for 5 minutes on the baking tray, then transfer to a cooling rack.

Now make the cream cheese frosting.

Beat the butter until really soft and pale in colour. Sift in the icing sugar and beat until smooth and creamy. Add the cream cheese and gently fold into the mixture until just combined. Be careful not to over-mix, as it can quickly become runny.

Time to decorate!

Transfer the cream cheese frosting to a piping bag fitted with a small round nozzle. Pipe the cream cheese frosting over the cookies in a zig-zag motion. Alternatively, you can use a teaspoon to drizzle it on top.

Store the cookies in an airtight container for up to 1 day, or in the fridge for up to 3 days.

Carrot Cake Blondies

Flavoured with warming spices, filled with chopped walnuts and swirled with cheesecake – these carrot cake blondies are absolutely divine!

Why you’ll love these carrot cake blondies

  • Ease – There are no technical skills needed to make these blondies. Just mix together the blondie ingredients, mix together the cheesecake ingredients, layer them up in the baking tin, swirl together and bake. It’s that simple!
  • Flavour – warming spices, creamy cheesecake and deep caramel undertones from the blondie mixture. This is a winning flavour combination.
  • Texture – Imagine the texture of a fudgy brownie combined with the moisture of a slice of carrot cake. Dreeeeeamy! The chopped walnuts also add a lovely crunch throughout.

Top tips for baking success

Leave the blondies to COOL COMPLETELY for slicing. This is the most important step in the recipe.

The blondies will still be a little raw when you take them out the oven, don’t worry this is a good thing as they will continue to cook as they cool down. But if you try to cut into them whilst they are still warm they will fall apart and end up looking like a hot mess!

Leave them in the baking tin for at least 4 hours to let them cool down completely. Or if you’re short on time, pop them in the fridge for two hours to set up. You can always bake them the night before and leave them overnight in the baking tin covered with foil – this will give the flavours chance to develop and produce the best texture.

More blondies recipes you’ll love

Carrot Cake Blondies recipe (makes 12)


For the blondies:
170g unsalted butter
220g light muscovado sugar – I used Billington’s
1 teaspoon vanilla extract – I used Nielson Massey
2 medium eggs, at room temperature
200g self-raising flour – I used Allinson’s
1 teaspoon ground cinnamon
½ teaspoon ground ginger (optional)
¼ teaspoon ground nutmeg (optional)
¼ teaspoon ground cloves (optional)
100g chopped walnuts
1 large carrot (approximately 150g)

For the cheesecake swirl:
50g caster sugar
120g full-fat cream cheese
1 teaspoon vanilla extract
1 medium egg yolk, at room temperature


  1. Preheat oven to 180°C and line an 8x8inch square baking tray with greaseproof paper.
  2. In a large bowl, melt the butter either on the hob or in the microwave until it turns to liquid.
  3. Add the light muscovado sugar and mix until combined.
  4. Add the eggs and vanilla extract and mix again until combined.
  5. Now add the flour, cinnamon, ground ginger, nutmeg and cloves and fold everything together.
  6. Grate in the carrot and add the chopped walnuts. Fold into the mixture and set the bowl aside.
  7. In a separate bowl, mix all the cheesecake ingredients together until smooth. Set aside.
  8. Spoon two thirds of the blondie mixture into the baking tin, spreading it out into an even layer.
  9. Now drop spoonfuls of the cheesecake mixture on top, followed by the remaining blondie mixture.
  10. Using the tip of a knife or a skewer to swirl the two mixtures together.
  11. Bake for 25-30 minutes until risen, golden on top and the edges are started to show small cracks.
  12. Cool completely in the baking tin for at least four hours, or overnight for best results.
  13. Once cool, lift the blondies out using the greaseproof paper and slice into 12.

Your carrot cake blondies will keep at room temperature, in an airtight container, for up to 3 days.