Pecan Pie Recipe – Eats Now

Name: Pecan Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: None None For the Crust; 2 1/4 cups all-purpose flour; 10 1/2 tbsp butter, chilled and cubed; 3 1/2 tbsp full-fat cream cheese, chilled and cut into small pieces; 2 tbsp sugar; 1 None medium egg, beaten, plus 1 beaten egg to glaze; None None For the Filling; 3 None medium eggs; 1/2 cup packed light brown muscovado sugar or dark brown sugar; 2/3 cup each golden syrup (or 1/3 cup honey plus 1/3 cup corn syrup); 2/3 cup maple syrup; 2 tsp vanilla extract; 3 1/2 tbsp butter, melted and cooled; 1 cup pecan halves; None None Confectioners' sugar, to dust

Servings: persons

None None For the Crust
2 1/4 cups all-purpose flour
10 1/2 tbsp butter, chilled and cubed
3 1/2 tbsp full-fat cream cheese, chilled and cut into small pieces
2 tbsp sugar
1 None medium egg, beaten, plus 1 beaten egg to glaze
None None For the Filling
3 None medium eggs
1/2 cup packed light brown muscovado sugar or dark brown sugar
2/3 cup each golden syrup (or 1/3 cup honey plus 1/3 cup corn syrup)
2/3 cup maple syrup
2 tsp vanilla extract
3 1/2 tbsp butter, melted and cooled
1 cup pecan halves
None None Confectioners' sugar, to dust

1
To make the crust: Sift the flour into a bowl. Add the butter; rub in with your fingertips until mixture resembles fine crumbs. Rub in the cheese (it won't rub in as finely as the butter); stir in the sugar. Make a well in the center; add egg and 1-2 tbsp ice-cold water. Using a butter knife bring ingredients together to form a soft dough. Wrap in plastic wrap; chill for 30 mins.
2
On a lightly floured surface, roll out three-quarters of the dough until large enough to cover a 9 1/2-inch round deep pie plate; lift onto the plate. Trim the edges; prick base with a fork. Cover; chill for 30 mins. Roll out the remaining pastry; cut out approx 36 leaves. Mark veins in the leaves with the tip of a knife. Place on a baking sheet; chill for 30 mins.
3
Preheat the oven to 350u00b0F. Place a baking sheet in the oven to heat.
4
To make the filling: In a large bowl, beat together the eggs, sugar, syrups, vanilla extract, and melted butter until smooth and combined. Scatter the pecans over the pastry base; cover with the syrup mixture. (The pecans will gradually float to the surface.)
5
Brush the pastry edge with beaten egg; carefully stick the leaves around the edge, overlapping slightly. Press down firmly to secure. Brush the leaves with egg; place the pie on the preheated baking sheet. Bake for 60-70 mins until slightly risen and the filling is just set. Serve warm or cold, dusted with confectioners' sugar.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: None None For the Crust, 2 1/4 cups all-purpose flour, 10 1/2 tbsp butter, chilled and cubed, 3 1/2 tbsp full-fat cream cheese, chilled and cut into small pieces, 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.

Pecan Pie

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