Pecan Pie

Name: Pecan Pie
Total time: 2 h 44 min
Yield: 4 servings
Cuisine: southern us
Ingredients: 160 g Plain flour; 1 pinch Salt; 75 g Unsalted butter; 15 g Caster sugar; 30 ml Cold water; 50 g Pecans; 40 g Unsalted butter; 150 g Light brown sugar; 180 ml Golden syrup; 3 piece Egg; 1 tsp Vanilla extract; 150 g Pecans; 10 g Plain flour, for dusting

2 hr 44 min · 14 min active · makes ~1 kg · Medium

Pecan pie with golden syrup and butter filling, topped with toasted pecans in a buttery pastry crust. Serves 4.

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Pecan Pie

Pecan pie with golden syrup and butter filling, topped with toasted pecans in a buttery pastry crust. Serves 4.

See more →

TOTAL TIME

2 hr 44 min

ACTIVE TIME

14 min

QUANTITY

~1 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

People here are for suitability — allergies, preferences and what to watch for. Portion sizing is off for this recipe.

Portions & fullness

Ingredients0/10

Tools0/17

Ingredients

0/10 gathered · 4 servings

170g

1pinch

115g

15g

30ml

200g

150g

180ml

3piece

1tsp

#	Quantity	Notes	State
1	170g	—	—
2	1pinch	—	—
3	115g	—	—
4	15g	—	—
5	30ml	—	—
6	200g	—	—
7	150g	—	—
8	180ml	—	—
9	3piece	—	—
10	1tsp	—	—

Tools

17 items

Serveware

1 item

Procedure

44 steps

1 of 44

Tip the flour into a large mixing bowl.

Plain flour · 160 g

⏱ 10s

ResultPlain flour

2 of 44

Add the salt to the flour.

Salt · 1 pinch

⏱ 5s

ResultPlain flour and salt

3 of 44

Add the cold butter, cut into small cubes, to the flour.

Unsalted butter · 75 g

⏱ 10s

ResultPlain flour and salt and unsalted butter

4 of 44

Rub the butter into the flour with your fingertips, lifting and crumbling, until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.

⏱ 1 min 30s

ResultBreadcrumb pastry mixture

5 of 44

Scatter the caster sugar into the bowl.

Caster sugar · 15 g

⏱ 5s

ResultBreadcrumb pastry mixture and caster sugar

6 of 44

Drizzle the cold water over the mixture.

Cold water · 30 ml

⏱ 10s

ResultBreadcrumb pastry mixture and caster sugar and cold water

7 of 44

Use a table knife to cut and stir the mixture until it just starts to clump, then press it together with your hands into a rough ball — stop as soon as it holds.

⏱ 30s

ResultShaggy pastry dough

8 of 44

Flatten the dough into a disc, wrap it tightly in cling film and press it flat.

⏱ 15s

ResultWrapped pastry dough

9 of 44

Place the wrapped dough in the refrigerator.

⏱ 10s

ResultWrapped pastry dough

10 of 44

Leave the dough to chill and rest for 30 minutes until firm.

⏱ 30 min

ResultChilled pastry dough

11 of 44

Take the dough out of the refrigerator.

⏱ 5s

ResultChilled pastry dough

12 of 44

Heat the oven to 190 °C.

190°C

⏱ 10 min

13 of 44

Cut a circle of baking paper large enough to cover the base and sides of a 20 cm loose-bottomed tart tin.

⏱ 20s

14 of 44

Unwrap the chilled dough and roll it out on a lightly floured surface into a round about 3 mm thick and large enough to line the tart tin with a little overhang.

Plain flour · 10 g

⏱ 1 min

ResultRolled pastry round

15 of 44

Lift the pastry carefully over the rolling pin and drape it into the lined tart tin, pressing it into the corners and up the sides without stretching, then let the excess hang over the edge.

Rolled pastry round · step 14

⏱ 30s

ResultPastry-lined case

16 of 44

Roll the rolling pin across the top of the tin to cut off the overhanging pastry cleanly.

⏱ 20s

ResultTrimmed pastry case

17 of 44

Prick the base of the pastry all over with a fork to prevent it puffing up during blind baking.

⏱ 20s

ResultPricked pastry case

18 of 44

Lay a sheet of baking paper over the pastry, pressing it into the corners.

⏱ 15s

19 of 44

Pour baking beans over the paper to weigh the pastry down, filling it right to the edges.

Pecans · 50 g

⏱ 10s

ResultPricked pastry case and pecans

20 of 44

Place the tart tin in the oven using oven gloves.

⏱ 10s

ResultPricked pastry case and pecans

21 of 44

Bake for 15 minutes until the pastry edges are set and just beginning to colour.

190°C

⏱ 15 min

ResultBlind-baked pastry case

22 of 44

Remove the tart tin from the oven using oven gloves.

⏱ 10s

ResultBlind-baked pastry case

23 of 44

Lift away the baking paper and the pecans used as weights and set them aside.

⏱ 15s

ResultOpen pastry case

24 of 44

Return the tart tin to the oven using oven gloves.

⏱ 10s

ResultOpen pastry case

25 of 44

Bake for a further 5 minutes until the base is dry and pale golden.

190°C

⏱ 5 min

ResultFully blind-baked pastry case

26 of 44

Remove the tart tin from the oven using oven gloves and turn the oven down to 170 °C.

⏱ 10s

ResultFully blind-baked pastry case

27 of 44

Put the butter into a small saucepan.

Unsalted butter · 40 g

⏱ 10s

ResultUnsalted butter

28 of 44

Add the light brown sugar to the saucepan.

Light brown sugar · 150 g

⏱ 10s

ResultUnsalted butter and light brown sugar

29 of 44

Pour the golden syrup into the saucepan.

Golden syrup · 180 ml

⏱ 10s

ResultUnsalted butter and light brown sugar and golden syrup

30 of 44

Set the saucepan over a medium heat and stir gently until the butter has melted and the sugar has dissolved completely, then remove from the heat.

⏱ 3 min

ResultWarm sugar and butter mixture

31 of 44

Leave the mixture to cool for 5 minutes until it is warm but no longer hot.

⏱ 5 min

ResultCooled caramel mixtureused in step 35

32 of 44

Crack the eggs into a mixing bowl, discarding the shells.

Egg · 3 piece

⏱ 15s

ResultEgg

33 of 44

Add the vanilla extract to the eggs.

Vanilla extract · 1 tsp

⏱ 5s

ResultEgg and vanilla extract

34 of 44

Whisk the eggs and vanilla together lightly until the yolks and whites are just combined.

⏱ 30s

ResultLightly beaten eggs

35 of 44

Pour the cooled caramel mixture into the eggs in a steady stream.

Cooled caramel mixture · step 31

⏱ 15s

ResultCooled caramel mixture and lightly beaten eggs

36 of 44

Whisk everything together until smooth and well combined.

⏱ 30s

ResultPecan pie filling

37 of 44

Roughly chop the pecans

Pecans · 150 g

⏱ 45s

ResultRoughly chopped pecans

38 of 44

Tip the roughly chopped pecans into the filling.

Roughly chopped pecans · step 37

⏱ 10s

ResultRoughly chopped pecans and pecan pie filling

39 of 44

Stir the pecans through the filling until evenly distributed.

⏱ 20s

ResultChunky pecan pie filling

40 of 44

Pour the pecan filling into the blind-baked pastry case in an even layer.

Chunky pecan pie filling · step 39

⏱ 15s

ResultUnbaked pecan pie

41 of 44

Slide the tart tin into the oven using oven gloves.

⏱ 10s

ResultUnbaked pecan pie

42 of 44

Bake for 40 minutes until the filling is set at the edges but still has a very slight wobble in the centre when you gently shake the tin.

170°C

⏱ 40 min

ResultBaked pecan pie

43 of 44

Remove the tart tin from the oven using oven gloves.

⏱ 10s

ResultBaked pecan pie

44 of 44

Leave the pecan pie to cool completely in the tin on a wire rack for at least 1 hour until the filling is fully set and sliceable.

⏱ 1 hr

ResultCooled pecan pie

Total Time2 hr 44 min

#	Product	Tool	Action
1	160 g		Tip the flour into a large mixing bowl.⏱ 10sResultPlain flour
2	1 pinch		Add the salt to the flour.⏱ 5sResultPlain flour and salt
3	75 g		Add the cold butter, cut into small cubes, to the flour.⏱ 10sResultPlain flour and salt and unsalted butter
4	—		Rub the butter into the flour with your fingertips, lifting and crumbling, until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.⏱ 1 min 30sResultBreadcrumb pastry mixture
5	15 g		Scatter the caster sugar into the bowl.⏱ 5sResultBreadcrumb pastry mixture and caster sugar
6	30 ml		Drizzle the cold water over the mixture.⏱ 10sResultBreadcrumb pastry mixture and caster sugar and cold water
7	—		Use a table knife to cut and stir the mixture until it just starts to clump, then press it together with your hands into a rough ball — stop as soon as it holds.⏱ 30sResultShaggy pastry dough
8	—		Flatten the dough into a disc, wrap it tightly in cling film and press it flat.⏱ 15sResultWrapped pastry dough
9	—		Place the wrapped dough in the refrigerator.⏱ 10sResultWrapped pastry dough
10	—		Leave the dough to chill and rest for 30 minutes until firm.⏱ 30 minResultChilled pastry dough
11	—		Take the dough out of the refrigerator.⏱ 5sResultChilled pastry dough
12	—	190°C	Heat the oven to 190 °C.⏱ 10 min
13	—		Cut a circle of baking paper large enough to cover the base and sides of a 20 cm loose-bottomed tart tin.⏱ 20s
14	10 g		Unwrap the chilled dough and roll it out on a lightly floured surface into a round about 3 mm thick and large enough to line the tart tin with a little overhang.⏱ 1 minResultRolled pastry round
15	Rolled pastry roundstep 14		Lift the pastry carefully over the rolling pin and drape it into the lined tart tin, pressing it into the corners and up the sides without stretching, then let the excess hang over the edge.⏱ 30sResultPastry-lined case
16	—		Roll the rolling pin across the top of the tin to cut off the overhanging pastry cleanly.⏱ 20sResultTrimmed pastry case
17	—		Prick the base of the pastry all over with a fork to prevent it puffing up during blind baking.⏱ 20sResultPricked pastry case
18	—		Lay a sheet of baking paper over the pastry, pressing it into the corners.⏱ 15s
19	50 g		Pour baking beans over the paper to weigh the pastry down, filling it right to the edges.⏱ 10sResultPricked pastry case and pecans
20	—		Place the tart tin in the oven using oven gloves.⏱ 10sResultPricked pastry case and pecans
21	—	190°C	Bake for 15 minutes until the pastry edges are set and just beginning to colour.⏱ 15 minResultBlind-baked pastry case
22	—		Remove the tart tin from the oven using oven gloves.⏱ 10sResultBlind-baked pastry case
23	—		Lift away the baking paper and the pecans used as weights and set them aside.⏱ 15sResultOpen pastry case
24	—		Return the tart tin to the oven using oven gloves.⏱ 10sResultOpen pastry case
25	—	190°C	Bake for a further 5 minutes until the base is dry and pale golden.⏱ 5 minResultFully blind-baked pastry case
26	—		Remove the tart tin from the oven using oven gloves and turn the oven down to 170 °C.⏱ 10sResultFully blind-baked pastry case
27	40 g		Put the butter into a small saucepan.⏱ 10sResultUnsalted butter
28	150 g		Add the light brown sugar to the saucepan.⏱ 10sResultUnsalted butter and light brown sugar
29	180 ml		Pour the golden syrup into the saucepan.⏱ 10sResultUnsalted butter and light brown sugar and golden syrup
30	—		Set the saucepan over a medium heat and stir gently until the butter has melted and the sugar has dissolved completely, then remove from the heat.⏱ 3 minResultWarm sugar and butter mixture
31	—		Leave the mixture to cool for 5 minutes until it is warm but no longer hot.⏱ 5 minResultCooled caramel mixtureused in step 35
32	3 piece		Crack the eggs into a mixing bowl, discarding the shells.⏱ 15sResultEgg
33	1 tsp		Add the vanilla extract to the eggs.⏱ 5sResultEgg and vanilla extract
34	—		Whisk the eggs and vanilla together lightly until the yolks and whites are just combined.⏱ 30sResultLightly beaten eggs
35	Cooled caramel mixturestep 31		Pour the cooled caramel mixture into the eggs in a steady stream.⏱ 15sResultCooled caramel mixture and lightly beaten eggs
36	—		Whisk everything together until smooth and well combined.⏱ 30sResultPecan pie filling
37	150 g		Roughly chop the pecans⏱ 45sResultRoughly chopped pecans
38	Roughly chopped pecansstep 37		Tip the roughly chopped pecans into the filling.⏱ 10sResultRoughly chopped pecans and pecan pie filling
39	—		Stir the pecans through the filling until evenly distributed.⏱ 20sResultChunky pecan pie filling
40	Chunky pecan pie fillingstep 39		Pour the pecan filling into the blind-baked pastry case in an even layer.⏱ 15sResultUnbaked pecan pie
41	—		Slide the tart tin into the oven using oven gloves.⏱ 10sResultUnbaked pecan pie
42	—	170°C	Bake for 40 minutes until the filling is set at the edges but still has a very slight wobble in the centre when you gently shake the tin.⏱ 40 minResultBaked pecan pie
43	—		Remove the tart tin from the oven using oven gloves.⏱ 10sResultBaked pecan pie
44	—		Leave the pecan pie to cool completely in the tin on a wire rack for at least 1 hour until the filling is fully set and sliceable.⏱ 1 hrResultCooled pecan pie
Total Time			2 hr 44 min

Serving

A batch eaten a portion at a time — about 4 portions. Serve what is wanted now and keep the rest.

Release the sides of the tin, slide the pie onto a serving plate, and cut into wedges at the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,055kcal
	14g
	64g
	19g
	117g
	69g
	6g
	120mg

Ingredients0/10

Tools0/17

Recipe

Pecan Pie

Pecan pie with golden syrup and butter filling, topped with toasted pecans in a buttery pastry crust. Serves 4.

What you’ll doYou will make a pastry case from flour, butter, sugar and water, chill it, then line a tart tin and blind-bake it until the base is dry. Meanwhile, you will warm butter, brown sugar and golden syrup together, cool it slightly, whisk it into beaten eggs with vanilla, fold in chopped pecans, and pour the filling into the pastry. The pie then bakes for 40 minutes until the edges are set but the centre still trembles slightly. It must cool completely in the tin for at least an hour before you release and slice it.

Serves4

Total2 hr 44 min

LevelMedium

Ingredients

Plain flour170 g
Salt1 pinch
Unsalted butter115 g
Caster sugar15 g
Cold water30 ml
Pecans200 g
Light brown sugar150 g
Golden syrup180 ml
Egg3 piece
Vanilla extract1 tsp

Tools

Mixing bowlServing plateRolling pinLarge mixing bowlOvenSmall saucepanChef's knifeCling filmWhiskWooden spoonRefrigeratorBaking paperForkTable knifeTart tinOven gloveChopping board

Method

Tip the flour into a large mixing bowl.

10sLarge mixing bowlPlain flour · 160 g

Add the salt to the flour.

5sLarge mixing bowlSalt · 1 pinch

Add the cold butter, cut into small cubes, to the flour.

10sLarge mixing bowlUnsalted butter · 75 g

Rub the butter into the flour with your fingertips, lifting and crumbling, until the mixture resembles coarse breadcrumbs with no large lumps of butter remaining.

1 min 30sLarge mixing bowl

Scatter the caster sugar into the bowl.

5sLarge mixing bowlCaster sugar · 15 g

Drizzle the cold water over the mixture.

10sLarge mixing bowlCold water · 30 ml

Use a table knife to cut and stir the mixture until it just starts to clump, then press it together with your hands into a rough ball — stop as soon as it holds.

30sLarge mixing bowl, Table knife

Flatten the dough into a disc, wrap it tightly in cling film and press it flat.

15sLarge mixing bowl, Cling film

Place the wrapped dough in the refrigerator.

10sLarge mixing bowl, Refrigerator

Leave the dough to chill and rest for 30 minutes until firm.

30 minLarge mixing bowl

Take the dough out of the refrigerator.

5sLarge mixing bowl, Refrigerator

Heat the oven to 190 °C.

190°C10 minOven

Cut a circle of baking paper large enough to cover the base and sides of a 20 cm loose-bottomed tart tin.

20sTart tin, Baking paper, Chefs knife, Fork, Rolling pin

Unwrap the chilled dough and roll it out on a lightly floured surface into a round about 3 mm thick and large enough to line the tart tin with a little overhang.

1 minChopping board, Rolling pinPlain flour · 10 g

Lift the pastry carefully over the rolling pin and drape it into the lined tart tin, pressing it into the corners and up the sides without stretching, then let the excess hang over the edge.

30sTart tin, Rolling pinRolled pastry round · step 14

Roll the rolling pin across the top of the tin to cut off the overhanging pastry cleanly.

20sTart tin, Chefs knife, Rolling pin

Prick the base of the pastry all over with a fork to prevent it puffing up during blind baking.

20sTart tin, Fork

Lay a sheet of baking paper over the pastry, pressing it into the corners.

15sTart tin, Baking paper

Pour baking beans over the paper to weigh the pastry down, filling it right to the edges.

10sTart tinPecans · 50 g

Place the tart tin in the oven using oven gloves.

10sTart tin, Oven, Oven glove

Bake for 15 minutes until the pastry edges are set and just beginning to colour.

190°C15 minTart tin, Oven

Remove the tart tin from the oven using oven gloves.

10sTart tin, Oven, Oven glove

Lift away the baking paper and the pecans used as weights and set them aside.

15sTart tin

Return the tart tin to the oven using oven gloves.

10sTart tin, Oven, Oven glove

Bake for a further 5 minutes until the base is dry and pale golden.

190°C5 minTart tin, Oven

Remove the tart tin from the oven using oven gloves and turn the oven down to 170 °C.

10sTart tin, Oven, Oven glove

Put the butter into a small saucepan.

10sSmall saucepanUnsalted butter · 40 g

Add the light brown sugar to the saucepan.

10sSmall saucepanLight brown sugar · 150 g

Pour the golden syrup into the saucepan.

10sSmall saucepanGolden syrup · 180 ml

Set the saucepan over a medium heat and stir gently until the butter has melted and the sugar has dissolved completely, then remove from the heat.

3 minSmall saucepan, Wooden spoon

Leave the mixture to cool for 5 minutes until it is warm but no longer hot.

Result · Cooled caramel mixture · used in step 35

5 minSmall saucepan

Crack the eggs into a mixing bowl, discarding the shells.

15sMixing bowlEgg · 3 piece

Add the vanilla extract to the eggs.

5sMixing bowlVanilla extract · 1 tsp

Whisk the eggs and vanilla together lightly until the yolks and whites are just combined.

30sMixing bowl, Whisk

Pour the cooled caramel mixture into the eggs in a steady stream.

15sMixing bowlCooled caramel mixture · step 31

Whisk everything together until smooth and well combined.

30sMixing bowl, Whisk

Roughly chop the pecans

45sChopping board, Chefs knifePecans · 150 g

Tip the roughly chopped pecans into the filling.

10sMixing bowlRoughly chopped pecans · step 37

Stir the pecans through the filling until evenly distributed.

20sMixing bowl, Wooden spoon

Pour the pecan filling into the blind-baked pastry case in an even layer.

15sTart tinChunky pecan pie filling · step 39

Slide the tart tin into the oven using oven gloves.

10sTart tin, Oven, Oven glove

Bake for 40 minutes until the filling is set at the edges but still has a very slight wobble in the centre when you gently shake the tin.

170°C40 minTart tin, Oven

Remove the tart tin from the oven using oven gloves.

10sTart tin, Oven, Oven glove

Leave the pecan pie to cool completely in the tin on a wire rack for at least 1 hour until the filling is fully set and sliceable.

1 hrTart tin

Release the sides of the tin, slide the pie onto a serving plate, and cut into wedges at the table.

Result · Pecan Pie

30sServing plateCooled pecan pie · step 44

Printed 10 October 2026