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!
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 pairs 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 (optional). Another secret ingredient, I love the extra layer of flavour and texture they add.
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!
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.
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