Pecan Pie
Pecan pie is one of the cosiest American bakes: a thin, crisp crust, a thick caramel-like filling and a dense layer of toasted nuts on top. We use maple syrup instead of the classic corn syrup, which gives a deeper, rounder flavour. The salt in the filling is deliberate — it cuts the sweetness and makes the caramel notes sing.
- Prep
- 40 min
- Cook
- 1 h 15 min
- Rest
- 4 h 20 min
- Total
- 6 h 15 min
- Servings
- 10
- Level
- Medium
- Per serving
- 450 kcal
Ingredients
For the pastry
For the filling
Makes: one 23 cm pie, 10 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
190 °C · top and bottom heat, no fan
With a fan: 170 °C
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Step 1: Make the pastry
Mix the flour, sugar and salt, add the cold butter and rub in with your fingertips until crumbly, with some pea-sized bits of butter still visible. Add the iced water a spoonful at a time until the dough clumps when squeezed in your hand. Shape into a disc, wrap and chill for 1 hour.
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Step 2: Line the dish
Roll the pastry on a floured surface into a 30 cm circle, 3 mm thick. Lift into a 23 cm pie dish, trim and crimp the edge. Chill for 20 minutes and heat the oven to 190 °C (375 °F).
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Step 3: Blind bake
Line the pastry with baking paper, fill with baking beads or dried beans and bake for 15 minutes. Lift out the paper and weights and bake for another 5–7 minutes, until the base looks dry and pale golden. Lower the oven to 165 °C (330 °F).
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Step 4: Toast the pecans
While the crust bakes, toast the pecans in a dry frying pan for 4–5 minutes until fragrant. Roughly chop half and keep the rest as halves for the top.
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Step 5: Mix the filling
Whisk the eggs with the brown sugar, maple syrup, melted butter, vanilla and salt until smooth. Don’t beat it: air bubbles rise and form a foamy crust on top.
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Step 6: Fill the pie
Scatter the chopped pecans over the baked base, pour in the filling and arrange the pecan halves on top in concentric circles — they’ll float on the surface.
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Step 7: Bake
Bake for 45–55 minutes, until the edges of the filling are set and slightly puffed and the centre only wobbles a little, like jelly, when you nudge the dish. If the crust edge darkens, cover it with strips of foil.
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Step 8: Let it set
Cool on a rack for at least 3 hours. The filling finishes setting as it cools; cut warm, it will run on the plate.
Tips & variations
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Tip
If you can find light corn syrup, the classic American choice, use it in the same amount: the filling will be sweeter and lighter in colour.
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Tip
Don’t skip the blind bake: otherwise the liquid filling soaks into the raw pastry and the base stays soggy.
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Variation
Add 50 g chopped dark chocolate or 1 tbsp bourbon to the filling for a more grown-up pie.
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Storage
Keep covered in the fridge for up to 4 days; let it stand at room temperature for 30 minutes before serving. Lovely with whipped cream or vanilla ice cream.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 450 kcal | 4,500 kcal |
| Protein | 6 g | 55 g |
| Fat | 28 g | 280 g |
| Carbohydrates | 45 g | 450 g |
Approximate values calculated from standard ingredient data.
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