Easy Pecan Pie

Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect wintery dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!

Easy Pecan pie

3 reasons to love this Easy Pecan Pie Recipe

  1. The ‘pastry’ couldn’t be easier. It’s made using my shortbread ‘pastry’ recipe, instead of a traditional shortcrust pastry. There’s no kneading, chilling or rolling required, believe me when I say it’s as easy as pie to make 😉
  2. The filling is flavoured with cinnamon. This time of year I turn into a total cinnamon nut, I put it in everything! Adding a teaspoon of cinnamon to the filling really does enhance the flavour and adds a lovely warming spice.
  3. I’ve added an extra ingredient…white chocolate chunks! Not your typical Pecan Pie filling but I love the combination of white chocolate, pecans and cinnamon.
Pecan pie

How do I make the shortbread ‘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! This easy Pecan Pie is made using my shortbread ‘pastry’ that takes a matter of minutes to make. It’s buttery and flaky but still holds the filling perfectly. Here’s how to make it:

  1. Mix together the ingredients. Melted butter is stirred into the dry ingredients to make the dough.
  2. Press out into the tart tin. Use your hands to push the dough into the base and sides of the tin.
  3. Bake until golden. Prick the base all over with a fork and bake for 15 minutes until golden.

Top tip: If the pastry has puffed up in the oven, just use the back of a spoon to gently press it down.

pastry case

What’s in the pecan pie filling?

Traditional pecan pie has 5 staple ingredients, but I’ve added 2 extras to make this recipe super special!

  1. Pecans. The star of the show! Chopped pecans are baked inside the filling and whole pecans are used to decorate the top.
  2. Unsalted butter. Gives the filling a buttery delicious flavour.
  3. Light brown sugar. The natural caramel flavour of light brown sugar pairs beautifully with the pecans.
  4. Golden syrup. Sweetens the filling and gives it that signature sticky texture.
  5. Eggs. Binds the filling together.
  6. Cinnamon. My secret ingredient. Cinnamon adds a warming spice throughout.
  7. White chocolate chunks (optional). Another secret ingredient, I love the extra layer of flavour and texture they add.
Easy pecan pie

Equipment & ingredients used for this recipe


Easy Pecan Pie

Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect wintery dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Cuisine Baking
Servings 8

Ingredients
  

For the shortbread pastry

  • 200 g Plain flour swap for gluten-free plain white flour to make this recipe gluten-free
  • 50 g Icing sugar
  • 0.25 tsp Salt
  • 150 g Unsalted butter melted and cooled
  • 1 tsp Vanilla extract

For the pecan filling

  • 25 g Unsalted butter
  • 50 g Golden syrup
  • 75 g Light brown sugar
  • 2 tsp Cinnamon
  • 2 large Eggs
  • 150 g Pecans
  • 75 g White chocolate chunks optional

Instructions
 

Start by making the pastry case

  • Preheat oven to 160°C (fan oven).
  • Lightly grease a 9-inch round tart tin (preferably loose-bottom) with a bit of butter.
  • In a large bowl stir the flour, icing sugar and salt together.
  • Add the melted butter and vanilla extract, and stir together until the mixture comes together to make a pastry dough.
  • Press the pastry dough out in the bottom and sides of the tart tin and prick the base all over with a fork.
  • Bake for 18-20 minutes until light golden brown. If the pastry has puffed up, use the back of a spoon to gently press it down to create enough of a dip for the filling.

Now make the pecan filling

  • 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.
  • In a separate large bowl whisk the eggs together.
  • Pour the melted ingredients into the whisked eggs and stir everything together until combined.
  • Roughly chop up the pecans (saving 8 whole ones for later) and add these to the bowl along with the white chocolate chunks. Mix everything together.
  • Pour the mixture into the pastry case and arrange the whole pecans on top around the edge.
  • Bake for 20 minutes at 160°C, then reduce the temperature to 140°C and bake for a further 10 minutes or until the filling has set on the outside but is still slightly wobbly in the middle. If you find that pastry is browning too much, carefully place a piece of foil over the tin.
  • Leave to cool down for 30 minutes or so, before slicing and serving with ice-cream.

Notes

Store your Pecan Pie in the fridge, wrapped in foil, for up to 3 days.
Keyword Butter, Cinnamon, Eggs, Golden syrup, Icing sugar, Light brown sugar, Pecans, Plain flour

More dessert recipes you’ll love

Chocolate Pavlova with Berries
A chocolatey twist on a classic dessert – this Chocolate Pavlova is dressed with freshly whipped cream, melted chocolate and …
Almond Croffles
Filled with homemade frangipane cream, these Almond Croffles are perfect for breakfast, brunch or as a delicious dessert. Disclaimer: this …

Millionaire’s Salted Caramel Tart

Are you a fan of rich and indulgent desserts? If the answer is yes, then this Millionaire’s Salted Caramel Tart is the recipe for you!

The base of the tart is made using a shortbread dough, which is slightly different from traditional shortcrust. There’s no chilling, no kneading, no rolling or blind baking required, believe me when I say it’s as easy as pie to make! Once baked, the texture of the crust is very tender, almost like a shortbread cookie, which is a lovely nod to the classic millionaire’s traybake slice.

The shortbread crust is then filled with a layer of homemade salted caramel and topped with a layer of milk and dark chocolate ganache (I use both types of chocolate so it’s not too bitter). The final touches are a drizzle of salted caramel and sprinkle of sea salt flakes.

I was super happy to find a pot of Anglesey sea salt in the shops because it’s where my husband and I tied the knot last year! Millionaire’s salted caramel tart will now be another lovely reminder of our amazing wedding day.

Slice of millionaire's salted caramel tart
Millionaire's salted caramel tart cut into slices

Ingredients (makes a 9 inch tart / 10 slices)

For the shortbread crust:
200g plain flour
45 grams icing sugar
1/4 teaspoon salt
165g unsalted butter
3/4 teaspoon vanilla extract

For the salted caramel:
50g unsalted butter
50g light muscovado sugar
1 can (397g) of condensed milk
1/2 teaspoon salt

For the chocolate filling:
75g good quality 70% dark chocolate
75g good quality milk chocolate
25g butter
150ml double cream

Optional decoration:
Sea salt flakes

Method

Preheat oven to 180°C. Lightly grease a 8-inch tart tin (preferably with a removable bottom) with a bit of butter.

Start with the shortbread crust. Combine the flour, icing sugar, and salt in a small bowl and mix together. Melt the butter in a small saucepan (or in the microwave) until liquid. Pour into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a dough.

Press the dough evenly along the bottom and sides of the tart tin. Place the tart tin on a baking tray and bake for 15-18 minutes until golden brown. Remove and set aside to cool.

Now make the salted caramel. Heat the sugar and butter in a medium sized saucepan until melted. Pour in the condensed milk and bring to a rapid boil, stirring continuously for about 5 minutes until the mixture has thickened and is turns golden in colour. Stir in the salt and set aside to cool for 10 minutes.

Pour the salted caramel into the tart crust (saving 1-2 tablespoons to decorate with later) and spread it out into an even layer. Put the tart in the fridge to set.

Meanwhile, make the chocolate filling. Chop the chocolate and butter up into small pieces and place in a bowl. Pour the cream into a small saucepan and slowly bring to a boil on a low heat whilst stir occasionally. Once the cream has started to boil, pour it over the chopped chocolate and butter. Leave for 30 seconds and then slowly stir until everything has melted and the mixture is smooth.

Take the tart out of the fridge. Pour the chocolate filling on top of the caramel and spread it out into an even layer. Put the tart back in the fridge to set for two hours or overnight.

Now for the final touches! Drizzle the leftover caramel on top of the tart and sprinkle with sea salt. The tart is best served at room temperature and will keep in the fridge for up to 3 days.

Lotus Biscoff cheesecakes

A super quick and easy no-bake recipe for deliciously rich Lotus Biscoff cheesecakes!

The cheesecakes have a crunchy Biscoff biscuit base, a creamy Biscoff spread cheesecake filling and a chilled layer of Biscoff spread on top. Either serve as they are, or with a Biscoff biscuit to ‘spoon’ out the cheesecake. YUM!

Lotus Biscoff cheesecakes

6 ingredients is all you need to make these Lotus Biscoff Cheesecakes

No eggs or flour required, this is a no bake no fuss recipe! Here’s what you’ll need:

  • Lotus Biscuits – crushed up and used for the cheesecake biscuit base.
  • Unsalted butter – helps combine the biscuit crumbs together and firm up the base.
  • Full-fat cream cheese – wouldn’t be a cheesecake without cream cheese! You can sub for reduced/light cream cheese but the cheesecake may not set properly.
  • Icing sugar – adds a little sweetness to the cheesecake mixture.
  • Double cream – gives the cheesecake stability.
  • Biscoff spread – mixed into the cheesecake layer and layered on top.
Lotus Biscoff cheesecake spoonful

How many cheesecakes does the recipe yield?

The recipe will give you 4 individual Biscoff cheesecake pots, so it’s perfect to satisfy that late night cheesecake craving! You can also half the recipe and make a delicious dessert for two.


More cheesecake recipes you’ll love


Lotus Biscoff Cheesecakes (makes 4)

Ingredients

For the base:
8 Lotus Biscoff biscuits
40g unsalted butter

For the cheesecake filling:
150g full-fat cream cheese, cold from the fridge
30g icing sugar
75g Lotus Biscoff spread
75ml double cream

For the Biscoff topping:
30g Lotus Biscoff spread
4 Lotus Biscoff biscuits

Method

Start with the base
  1. Put the biscuits in a bowl and bash with a rolling pin until finely ground.
  2. Melt the butter in the microwave for 20 seconds. Pour the melted butter into the crushed biscuits and mix together.
  3. Divide evenly between four individual ramekins and press into an even layer.
Now make the cheesecake filling
  1. Beat the cream cheese, icing sugar and Biscoff spread together until smooth.
  2. Add the double cream and whisk until it is very thick and holds its shape.
  3. Divide the filling between the ramekins and set for a minimum of 4 hours or overnight.
Once chilled, add the Biscoff topping
  1. Melt the Biscoff spread in the microwave for 20-30 seconds.
  2. Pour over the top of each cheesecake and put back in the fridge for 10 minutes to set.
  3. Serve straight away with a biscuit on top, or cover and keep in the fridge for up to 3 days.