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!
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.
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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
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.
- Melt the butter in a small saucepan or in the microwave until it turns to liquid.
- In a separate bowl combine the flour, icing sugar, and salt and stir through.
- Add the melted butter and vanilla extract to the dry ingredients and mix together until it comes together to make a dough.
- Press the dough into the bottom and sides of the tart tin. Prick the base all over with a fork.
- Bake for 15-18 minutes until golden brown. Set aside to cool.
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 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. Arrange the whole pecans on top around the edge.
- 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
- Leave to cool completely before slicing into 8-10.
- 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.