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Pecan Pie Recipe

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4 from 6 reviews

This classic Pecan Pie recipe features a sweet short pastry crust filled with a rich, maple syrup-infused pecan custard. Perfectly roasted pecans add a delightful crunch, while a dollop of vanilla ice cream or whipped cream offers a creamy finish. Ideal for dessert gatherings, this pie combines a buttery pastry with a luscious, sweet filling and a beautiful nutty topping.

Ingredients

Pastry

  • 400g sweet short pastry

Filling

  • 2¼ cups pecans
  • 1 cup maple flavoured syrup
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • ½ tsp salt
  • 75 g butter, melted
  • 3 eggs

To Serve

  • Vanilla ice cream or whipped cream

Instructions

  1. Preheat Oven and Prepare Dish: Preheat the oven to 170°C fan bake. Grease a 24 cm pie dish and line the base with a circle of baking paper to prevent sticking.
  2. Roll and Chill Pastry: Roll out the sweet short pastry on a lightly floured surface, then line the prepared pie dish with the pastry. Prick the base all over with a fork and chill in the fridge for 10 minutes to firm up.
  3. Blind Bake Pastry: Blind bake the chilled pastry case for 15 minutes, or until golden and the base is cooked through. Remove from oven and allow to cool.
  4. Roast Pecans: Spread the pecans on a tray and bake for 5 minutes until fragrant and lightly toasted. Remove from the oven and set aside.
  5. Mix Filling: In a bowl, whisk together the maple syrup, brown sugar, vanilla extract, salt, melted butter, and eggs until smooth and well combined.
  6. Prepare Pecans in Pastry: Set aside 21 whole pecans for decoration. Roughly chop the remaining pecans and spread them evenly over the base of the pastry case.
  7. Assemble Pie: Pour the filling mixture evenly over the chopped pecans in the pastry shell. Then decorate the top with the reserved whole pecans.
  8. Bake Filling: Lower the oven temperature to 160°C fan bake. Place the pie on the lower rack and bake for about 50 minutes, or until the filling is set but still slightly soft in the center. If the pecans or pastry begin to brown too quickly, tent the pie loosely with foil.
  9. Cool and Serve: Allow the pie to cool completely before slicing. Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream for a perfect finish.

Notes

  • Maple flavoured syrup can be substituted with pure maple syrup or corn syrup for a different sweetness profile.
  • Blind baking the pastry helps to prevent a soggy bottom and ensures a crisp crust.
  • Allowing the pie to cool fully before slicing helps the filling to set properly and makes serving easier.
  • This pie can be made a day ahead and stored covered at room temperature.
  • Use fresh pecans for optimal flavor and texture; store leftover pecans in an airtight container to keep them fresh.

Find it online: https://marthatasty.com/pecan-pie-recipe/