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!
200gPlain flourswap for gluten-free plain white flour to make this recipe gluten-free
50gIcing sugar
0.25tspSalt
150gUnsalted buttermelted and cooled
1tspVanilla extract
For the pecan filling
25gUnsalted butter
50gGolden syrup
75gLight brown sugar
2tspCinnamon
2largeEggs
150gPecans
75gWhite chocolate chunksoptional
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