Cosy, comforting and full of warming spices, this easy Pecan Pie recipe is the perfect Autumnal dessert. Serve warm with a scoop of salted caramel ice cream for extra indulgence!
3 reasons to love this Easy Pecan Pie Recipe
- 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 😉
- 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.
- 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.
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:
- Mix together the ingredients. Melted butter is stirred into the dry ingredients to make the dough.
- Press out into the tart tin. Use your hands to push the dough into the base and sides of the tin.
- 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.
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!
- Pecans. The star of the show! Chopped pecans are baked inside the filling and whole pecans are used to decorate the top.
- Unsalted butter. Gives the filling a buttery delicious flavour.
- Light brown sugar. The natural caramel flavour of light brown sugar paires beautifully with the pecans.
- Golden syrup. Sweetens the filling and gives it that signature sticky texture.
- Eggs. Binds the filling together.
- Cinnamon. My secret ingredient. Cinnamon adds a warming spice throughout.
- White chocolate chunks. Another secret ingredient, I love the extra layer of flavour and texture they add.
Equipment & ingredients used for this recipe
Easy Pecan Pie
For the shortbread pastry
- 200 g Plain flour
- 45 g Icing sugar
- 0.25 tsp Salt
- 160 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
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 together the flour, icing sugar and salt.
- Add the melted butter and vanilla extract, and mix together until it comes together to make a dough.
- Press the dough out in the bottom and sides of the tart tin and prick the base all over with a fork.
- Bake for 15-18 minutes until light golden brown. If the pastry has puffed up, use the back of a spoon to gently press the pastry down.
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 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.
- 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 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 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.