How to make Perfect Pecan Pie
I am very fond of Pecan Pie, it’s one of those desserts I really don’t make often enough. I thought it was about time I worked out how to make Perfect Pecan Pie and to share my recipe with you. It’s a speciality of the southern states of the United States of America and is often served at Thanksgiving, Christmas and other special occasions.
The Key to a Perfect Pecan Pie
The recipe for Pecan Pie is very simple which may well account for its popularity. The key yo making your Pecan Pie look attractive is the careful arrangement of the pecan nuts on top. Spend a little time arranging the pecans in concentric circles it will make all the difference.
What is in the filling for Pecan Pie?
The sweet filling is a combination of golden syrup, maple syrup, sugar, butter, and eggs. Serve the pie in slim slices because it is very sweet. It’s definitely a recipe for special occasions.
Why do you blind bake your pie shell?
‘Blind’ or pre-baking your pastry means that you don’t get the dreaded ‘soggy bottom when you want a crisp bite of a buttery crust. Blind baking simply means baking the pastry shell before filling it,
Preparing the pastry for baking
- Roll out the pastry and use it to line your flan tin or ring.
- Press it into the edges and trim off the excess pastry.
- Prick the pastry with a fork in order to stop it from rising in a large bubble in the base of the flan.
- Cover the uncooked pastry with baking parchment.
- Fill with rice, dried beans or baking beans made especially for the purpose.
Here is a video from which shows you how to line a tart tin and bake blind from former Great British Bake Off Winner, Ed Kimber (The boy who bakes)
If you don’t feel confident to blind bake or you don’t have time. Use a ready baked pastry case and fill with the Pecan pie filling.
The Pecan Nuts
To make the Perfect Pecan Pie, use a combination of chopped and whole pecans. The chopped pecans go into the pie shell, then you add the mixture of sugar, butter, maple syrup, and eggs. After that you need to carefully place the pecan halves in concentric circles, starting with the outside. Amazingly they stay on the top of the mixture and you can move them about a little to get an even circle.
So what should the Perfect Pecan Pie be like?
I believe a Perfect Pecan Pie should have a layer of crisp buttery pastry, a soft and yielding sweet ‘custard’ and a crunchy layer of delicious pecan nuts and this recipe will give you exactly that. I admit my pastry is not quite perfect, there is a little dent in the side, but it tasted rich and buttery, crumbled and melted in the mouth and that’s quite perfect enough for me.
More Recipes with Pecan Nuts
Sweet Potato Mash with Crisp Sage Leaves, Ricotta, and Pecan Nuts
- Ginger Pecan Brittle with Chocolate Drizzle – Veggie Desserts
- Maple Cinnamon Pecan Butter – Hungry Healthy Happy
- Easy Fruit & Nut Chocolate Buttons – Eats Amazing
- Winter Wild Rice Pilaf with Butternut Squash, Kale and Cranberries – Supper in the Suburbs
- Dairy Free Homemade Chocolate Bark – Eats Amazing
- Maple Glazed Vegetables with Pecan Crunch – Supper in the Suburbs
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Perfect Pecan Pie
Ingredients
For the pastry
- 225 grams (2 cups) plain flour
- 100 grams (3.5 oz) butter diced
- 50 grams (2 oz) lard or vegetable fat
- 25 grams (1 oz) caster sugar
- 1 (1) whole egg
For the filling
- 50 millilitres (2 fl oz) maple syrup
- 100 millilitres (3.5 fl oz) golden syrup
- 60 grams (2 oz) butter
- 175 grams (6 oz) light soft brown sugar
- 1/2 teaspoon (0.5 teaspoon) vanilla extract
- pinch (pinch) of salt
- 3 (3) eggs
- 100 grams (1 cups) chopped pecan nuts
- 100 grams (1 cups) whole pecan nuts
Instructions
To make the pastry
- Sift the flour into a bowl and rub in the butter and lard or vegetable fat until the mixture looks like breadcrumbs ( you can do this in a food processor). Stir in the sugar.
- Add the egg and a little cold water if required and bring together into a ball.
- Wrap in clingfilm and leave to rest in the fridge for 30 minutes.
To make the pie
- Roll out the pastry and line a 23 cm loose bottomed flan tin.
- Trim the pastry, prick the base and chill for 30 minutes to an hour.
- Preheat the oven to 200 C
- Place a piece of baking parchment on the pastry and fill with baking beans or dry rice.
- Bake in the oven for 10 minutes, then remove the beans/rice and parchment and bake for a further 10 minutes until golden
For the pie filling
- Turn down the oven to 180 C
- Place the butter, golden syrup, maple syrup, salt, sugar and vanilla in a pan and heat gently until the sugar is melted.
- Set aside to cool.
- Beat the eggs in a bowl and once the sugar mixture is ‘just warm; beat in the eggs a little at a time until they are all incorporated.
- Scatter the chopped pecan nuts over the base of the baked pie shell, then pour over the egg mixture.
- Carefully arrange the whole pecan halves in concentric circles starting at the outside and working towards the centre.
- Bake for 40-50 minutes until just set. If it is browning too much then cover with foil.
- Remove from the oven, remove from the tin and cool on a wire rack.
I thought that filling was coffee at first! This looks delicious Janice, I might just have a go myself!
You should Alex, it’s so good
I made my first pecan pie earlier this year, it was so good! Yours looks wonderful and i love the way you laid the pecans in the top!
It is a lovely pie, Ceri. It doesn’t take long to arrange the pecans but does make the pie look good.
Wow – your pecan pie really does look perfect! I haven’t made one for years but I’m very tempted to give your recipe a go.
Go on Helen, it’s always so good.
Ooh so eye catching — it really does look delicious. Love the way your recipes are laid out too, it’s so clear.
Aw, thank you so much, I really appreciate the feedback.
What an amazing looking pecan pie! I haven’t had it in years and can’t wait to try it. Thanks for linking to my ginger pecan brittle.
Thank you, it’s a real treat.
Can you believe that I’ve never actually made a pecan pie? Its one of the few US classics that doesn’t contain a whole farm of cinnamon and I love it. Another one for my autumn baking list I think!
Oh yes, Pecan Pie is so good, way better than Pumpkin Pie in my opinion.
Great recipe!
Switched out the butter for extra virgin coconut oil, as my husband is intolerant, and he said that it was the best pecan pie that he’d ever had.
Thank you so much for letting me know that you enjoyed the Pecan Pie. It’s great that the coconut oil worked as a butter substitute, I’ll bet it also added a lovely nutty flavour.
Recipe doesn’t say about thr 25g sugar in the pastry!… When does it get added?
Thanks for letting me know that is missing, Add the sugar after rubbing in the butter and before adding the egg.
I really love nutty desserts and this sounds delicious. I’ve only ever eaten pecan pie when I’ve been out and never had a proper homemade one before so this would be lovely.
Thanks, Corina. It’s so easy to make and way better than any you can buy.
Oh what a lush pie, I love pecan pie, especially the slightly gooey bit.
This definitely has lots of gooey bits!
I’ve never wanted to pull a photo out in to reality as much as I do with this pecan pie. It looks so incredible and I can’t wait to make it at the weekend. What a treat!
Oh thank you! It must be all down to the pie because these are old photos ?
I love pecan pie, it is easily one of my all-time favourite desserts. Your instructions make this recipe a super simple cook too.
Thanks, Lesley. It really is pretty simple to make and so delicous.
This is such a classic dessert and you make it seem very do-able. Thanks so much for the recipe, I will definitely be trying this.
Thanks, Jo. It really is a great pie, one of my favourites.
I don’t know why I don’t make pecan pie as pecans are probably my favourite nut Yours looks so delicious I think Im going to have to make time it.
You must make it, Jacqui. It’s so good.
Firstly, I can’t get over that beautiful pie crust, it’s a showstopper in itself! I recall having Pecan Pie eons ago and have been talking about making it again recently to my husband who loves pecans. Now I have no excuse!
Thank you so much, Rebecca. Do give it a try, your husband is going to love it!
Such a perfect dessert for this time of year. The flavours are so delicious!
Thank you ?
Your Pecan Pie looks perfect Janice. It’s years since I’ve had pecan pie, saving your recipe to try at Christmas.
Such a great dessert!
Thanks, Eb