Classic Pecan Pie is absolutely delicious – rich, buttery, flaky pastry with a sweet, sticky brown sugar pecan filling! It’s a must make for the Holiday season.
The combination of pecans and caramel has always been a huge favourite of mine.
Pecan pie isn’t very common in Britain and that’s such a shame because we are missing out!
If you have a sweet tooth and also love pecan nuts, then you simply have to try this traditional American pie!
I took this pie into work this week and it was a HUGE hit with my colleagues.
INgredients you’ll need to make a classic pecan pie
1 batch of my all butter pie dough
Golden Syrup. A traditional pecan pie uses corn syrup, but since corn syrup isn’t available in the UK, I’m using the closest equivalent we have. I have been told they are very different in taste, but I’ve never tried corn syrup myself. You could also use maple syrup instead.
Salt to balance out the sweetness – just a little!
Soft dark brown sugar – you can use light if you prefer
Pecans – well it ain’t a pecan pie without them! For the best flavour, use nuts as fresh as possible.
Equipment needed to make pecan pie
One 9 inch round tart tin or pie dish
One large baking sheet
How to make a classic pecan pie
- Make and blind bake a batch of my all butter pie dough recipe – link for the recipe is in the ingredients list!
- Stir together cooled butter, eggs, vanilla extract, salt, golden syrup and soft brown sugar until you have a smooth, runny mixture. Fold in the pecans.
- I roughly chop some of the pecans up and leave some whole – but it doesn’t really matter. Do whatever you prefer!
- Carefully pour the nutty mixture into the baked pastry case. Place the pie dish on a baking tray and bake for 50-60 minutes or until the filling has puffed up and looks set around the edges. It will still have a slight wobble in the middle, but the pie will set while it’s cooking.
- When the pie is cool enough to handle, serve on its own or with vanilla ice cream. It’s heavenly!
how do i know when my pecan pie is cooked?
When the pie is ready, the filling will look puffed up and caramelised. The pie will be slightly jiggly in the middle but it will set as it cools.
can i make pecan pie in advance?
Yes, you can make the pie up to 2 days in advance. It will be good for 3-4 days after baking. You can also freeze it for up to 3 months.
Do i have to keep pecan pie in the fridge?
Pecan pie contains eggs in the filling, so yes it should be stored in the fridge. It’s fine to leave it out for about 2-3 hours after baking, but any longer than that, pop it in the chiller. Remove from the fridge and leave for about 30 minutes before serving.
want to see more pie recipes?
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Did you make this pecan pie recipe? Let me know what you thought of the recipe by leaving a comment below, and if you would rate the recipe by clicking on the stars in the recipe card, I’d really appreciate it. Thanks!
- 1 Batch All butter pie dough
- 3 Medium Eggs, beaten
- 220g/1 Cup Dark Brown Sugar
- 250g/3/4 Cup Golden Syrup or Corn Syrup
- 115G/1/2 Cup Butter, Melted
- 1 Teaspoon real Vanilla Extract
- 1/4 Teaspoon Fine Salt
- 250G/2 Cups Pecans
- Make the all butter pie dough and follow the instructions to blind bake the pastry crust (link to the recipe in the ingredients list.)
- Once the pastry crust has cooled to room temperature, make the filling. Whisk together the eggs, brown sugar, golden/corn syrup, melted butter, vanilla and salt Stir in the pecans. Pour into the pie crust.
- Bake at 180C/160Fan/350F for around 1 hour, covering with foil after 40 minutes so the pecans don't burn. The pie is fully baked when the pie looks set but still slightly wobbly in the centre. Remove from the oven and leave to cool in the tin completely before transferring to a serving plate.
Nutrition InformationYield 25 Serving Size 1
Amount Per Serving Calories 654 Total Fat 22g Saturated Fat 11g Trans Fat 1g Unsaturated Fat 10g Cholesterol 63mg Sodium 257mg Carbohydrates 119g Net Carbohydrates 0g Fiber 1g Sugar 74g Sugar Alcohols 0g Protein 2g