Pecan pie made from scratch with buttery pastry and a gooey filling is pure joy with every bite. Perfect for serving with a dollop of whipped cream.
This recipe for pecan pie first appeared in my first cookbook and to this day, it is the most delicious pecan pie recipe I have tasted.The pie is packed full of delicious pecans, the filling is rich, sweet and delectable and the pastry is crisp and buttery. You really could not ask for much more.
Pecan pie is the kind of recipe I don’t make often because it is an indulgent celebration dish to me so I only make it once a year and it’s always during the holidays. So delicious and your guests will just love it. Just remember to reserve a little piece for yourself for later!
How do you make pecan pie?
Pecan pie is made with pecan nuts, sugar, butter and eggs all baked in a buttery crust. The filling bakes into a gooey, sticky layer with the pecans adding crunch and flavor. To make the crust, pulse the butter and flour together in a food processor then add egg yolk and ice water. Bring it together in a dough and allow to rest in the fridge before rolling out. Add the pecans to the pie crust and whisk together the filling ingredients before pouring over the pecans. Bake until golden brown and allow to rest until cool before slicing and serving.
Can pecan pie be made ahead?
Absolutely! It’s a great make-ahead recipe. Simply bake and leave covered overnight. You can serve the pie at room temperature or heat it up in the oven for a few minutes before serving.
for the pastry
- 125 g 1 stick cold butter, cubed
- 250 g 2 cups flour
- 2 tablespoons icing sugar
- 1 egg yolk
- 3-4 tablespoons ice water
for the filling
- 300 g whole pecan nuts
- 50 g 3 tablespoons melted butter
- 4 eggs
- 250 ml 1 cup golden syrup (see cook's note below)
- 100 g 1/2 cup white granulated sugar
- 100 g 1/2 cup dark brown sugar (I used muscavado sugar)
- pinch of salt
- To make the pastry, place the butter and flour in the bowl of a food processor and pulse until the mixture resembles breadcrumbs, alternatively, rub the butter into the flour with your fingertips.
- Add the egg yolk and while the motor is running, add the water, spoonful by spoonful until the dough just comes together in a soft ball.
- Roll the dough out between two sheets of cling film until it is around 1/4-1/2cm thick. Lay the dough into a pie dish of approximately 30cm in diameter. Place in the fridge to chill for 30 minutes.
- Pre-heat the oven to 160°c.
- When the dough is well chilled, fill with the pecan nuts.
- In a separate bowl, whisk together the remaining filling ingredients until well combined then pour over the pecan nuts.
- Place the pie in the oven and allow to bake for 45 mins-1 hour.
- If the pie is browning too much, simply cover loosely with foil half way through the baking time.
- Remove the pie from the oven once baked and allow to cool completely before placing in the fridge and chilling for at least 2 hours. This will result in the pie filling firming up and the flavour will continue to develop, making it even more delicious.
- Serve with whipped cream
Amanda @ Cookie Named Desire
This looks amazing!! I don’t even like pecan pie (the filling is just not for me – I just want the pecans!) But you make me crave a nice large slice right about now. I think I may even give this a try for Thanksgiving this year! Pinning!
Divine! I want to serve this for Sunday lunch – can I make it the night before and keep it in the fridge? Thanks
Absolutely! It tastes even better the next day.
I made the pie but the filling didn’t set, it was like syrup. I cooked it for 10 – 15 minutes longer at a higher temperature because it didn’t look dark enough, but otherwise stuck to the recipe. What could have gone wrong??
Hi Jo. Oh no! I have absolutely idea what could’ve gone wrong. I have baked this pie so many times and have never had that issue. What was the consistency of your filling when you poured it on top of the pecans? Did you use fresh eggs, as they are the ‘setting agent’ in this recipe. I really can’t think of anything else that could cause it to be the consistency of syrup.
This pecan pie looks SO SO GOOD, Alida. I can almost smell the aroma from here 🙂
Fall is right around the corner, and I am sure to revisit this recipe during that time.