Pecan Pie

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.

Course Dessert

Cuisine American

Keyword Baking, Homemade pie, Pecan pie

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings

Calories 450kcal

Author Alida Ryder

Ingredients

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

Instructions

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

Notes

Golden syrup is a thick, sticky syrup (similar in consistency to honey) traditionally used in British cooking. It is often found in cans and is relatively easily found in most supermarkets. If you can't find golden syrup, you can substitute with maple flavoured corn syrup. Honey will be too overpowering in flavour.

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