Pecan Pie Recipe – Eats Now

Name: Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups flour; 1/3 cup powdered sugar; 8 tbsp (1 stick) cold butter, chopped; 1 None egg yolk; None None Whipped cream, to serve; None None FOR THE FILLING; 1 cup pecans, toasted, plus additional, to serve; 2/3 cup maple syrup; 2 None eggs, lightly beaten; 2 tbsp flour; 3 tbsp butter, melted

Servings: persons

1
Lightly grease a 9-inch tart pan with removable bottom.
2
Sift flour and powdered sugar into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs. Add egg yolk and mix until dough comes together.
3
Knead dough on lightly floured surface until smooth. Wrap in plastic wrap and refrigerate 30 mins.
4
Roll out pastry between 2 sheets parchment paper to 1/8 inch thickness. Press into prepared pan; trim edges. Refrigerate 20 mins.
5
Preheat the oven to 350u00b0F. Place tart pan on a baking pan. Top pastry with parchment paper and dried beans or pie weights. Bake 10-15 mins. Remove paper and beans. Bake a further 5-10 mins. Remove from oven. Reduce oven temperature to 325u00b0F.
6
For the filling, mix all ingredients in a medium bowl. Pour into tart crust.
7
Bake 35-40 mins, until set. Cool completely on a wire rack. Garnish with whipped cream and additional pecans.

905

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups flour, 1/3 cup powdered sugar, 8 tbsp (1 stick) cold butter, chopped, 1 None egg yolk, and more.

Yes, Pecan Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pecan Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions