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Pecan pie

Easy Pecan Pie

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!
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
  • 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

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 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.

Notes

Store your Pecan Pie in the fridge, wrapped in foil, for up to 3 days.