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Perfect Pecan Pie is so good just as it is or you can serve with cream or ice cream.

Perfect Pecan Pie

Farmersgirl Kitchen
A classic Southern US dessert, this Perfect Pecan Pie has layers of different textures and is a perfect sweet treat for special occasions.
4 from 3 votes
Prep Time 30 mins
Cook Time 50 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine American
Servings 8
Calories 659 kcal


For the pastry

  • 225 g plain flour
  • 100 g butter diced
  • 50 g lard or vegetable fat
  • 25 g caster sugar
  • 1 whole egg

For the filling

  • 50 ml maple syrup
  • 100 ml golden syrup
  • 60 g butter
  • 175 g light soft brown sugar
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 3 eggs
  • 100 g chopped pecan nuts
  • 100 g whole pecan nuts


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.


Serve warm or cold on its own or with cream or ice cream. If you don't have time, or are not confident about pastry, then use ready made shortcrust pastry to make your pie shell or you can buy a ready baked pie shell from a baker or supermarket.


Calories: 659kcalCarbohydrates: 64gProtein: 8gFat: 42gSaturated Fat: 14gCholesterol: 124mgSodium: 175mgPotassium: 177mgFiber: 3gSugar: 39gVitamin A: 635IUVitamin C: 0.2mgCalcium: 46mgIron: 2.3mg