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Pecan Pie

Recipe

Serves 8-10

Ingredients

  • flour  for dusting
  • 500g pack sweet shortcrust pastry
  • 75g butter softened
  • 100g golden caster sugar
  • 175g golden syrup
  • 175g maple syrup
  • 3 eggsbeaten
  • ½ tsp vanilla extract
  • 300g pecan halves
  • double cream whipped, to serve

Method

  • On a lightly floured surface, roll out the pastry. Use the pastry to line a 23cm tart tin, keeping any off-cuts in case you need to fill any cracks after blind-baking. Prick the base of the pastry case with a fork and chill for 30 mins, or until firm.
  • Heat oven to 190C/170C fan/gas 5. Line the pastry case with baking parchment, fill with baking beans and bake for 15-20 mins until the sides are set.
  • Remove the beans and parchment and return the tin to the oven for 5-10 mins until the pastry is golden and the base is set.
  • Leave to cool. 
  • Increase oven to 200C/190C fan/gas 6.
  • Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups. Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined. Stir through the pecans, then pour the mixture into the tart case.
  • Bake for 10 mins.
  • Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken).
  • Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie.

Serve with whipped cream or ice cream.