Pecan pie recipe

Name: Pecan pie recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g (1.8oz) Butter; 225 g (7.9oz) Golden syrup; 2 tbsp Caster sugar; 1 tsp Cornflour; 2 Large free-range eggs; 200 g (7.1oz) Pecan nut halves; 150 g (5.3oz) Butter; 100 g (3.5oz) Caster sugar; 1 Free-range egg, plus 1 extra yolk; 270 g (9.5oz) Gluten-free plain flour

Servings: persons

1
Cream together the butter and sugar with a wooden spoon or in a free-standing electric mixer until smooth.
2
Add the egg and egg yolk and mix until fully incorporated.
3
Add the flour and quickly bring it together in a ball.
4
Wrap the pastry in clingfilm and refrigerate for at least 30 minutes.
5
Butter a 23-25cm fluted flan tin.
6
Roll the pastry out on a floured surface to about 3-5mm thick and line your tart case with it.
7
Trim the edges and chill in the fridge for 30 minutes.
8
Meanwhile, heat the oven to 160C/325F/gas mark 3.
9
Line the chilled pastry case with baking paper, and fill it with baking beans to stop it shrinking while it's being baked.
10
Bake in the oven for 20 minutes then remove the baking beans.
11
Return to the oven and bake for a further 5 minutes.
12
The pastry should be a nice blonde colour.
13
Set aside to cool.
14
Put the butter and golden syrup into a medium saucepan over a low heat.
15
When it becomes runny, take it off the heat and whisk in the sugar.
16
In a small bowl, whisk the cornflour and eggs until smooth then add to the saucepan.
17
Fill the baked pastry with the pecan halves.
18
Pour the golden syrup mixture on top and fill it up to just below the edge of the case.
19
Put into the oven, taking great care not to spill any liquid over the sides, as this might make it difficult to remove it from the tin once it's baked.
20
Bake for about 40 minutes, or until the tart is a dark golden in colour and has slightly risen in the middle.
21
Take out of the oven and leave to cool in the tin.
22
Serve cold for tea, or warm with Vanilla Ice Cream.

1187

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.

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 10 ingredients. The key ingredients include: 50 g (1.8oz) Butter, 225 g (7.9oz) Golden syrup, 2 tbsp Caster sugar, 1 tsp Cornflour, and more.

Yes, Pecan pie recipe 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!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions