This Easy Homemade Pecan Pie recipe is an American dessert, very lovely and very sweet. You can prepare it in just minutes, and it’s a great pie recipe to make ahead.
I don’t typically bake pies, but this recipe is so quick and so good. It has a rich, caramelized center loaded with pecan nuts. It’s best served warm and topped off with whipped cream, vanilla ice cream or on it’s own.
You can use a homemade pie crust or a bought one, it’s your choice.
INGREDIENTS
For the crust:
- 300g plain flour
- 50g sugar
- 175g butter
- 2 tbsp ice water
- 1 egg (for the egg wash)
- pinch of salt
For the filling:
- 3 eggs
- 75g unsalted butter
- 100g golden syrup
- 100g maple syrup
- 75g brown sugar
- 1 tsp vanilla
- pinch of salt
- 200g whole pecans
STEPS
Follow this link to make a homemade pie crust or use a 320g pack sweet shortcrust pastry. Use the pastry to line a 23cm tart tin and chill for 30 minutes.
Heat oven to 175C.
Line the pastry with aluminum foil, fill with some weights (beans, rice) and bake for 15 min or until sides are set.
After removing the weights, brush with egg wash and return to oven for 10-15 min until the pastry is golden.
While the pastry is cooling, start making the filling. To make the filling whisk together sugar and eggs until well combined. Add in melted butter, golden syrup, maple syrup, salt and vanilla.
Finally, pour the mixture into pie crust and arrange pecan halves on top.
Bake in the oven at 190C for 10 minutes and then continue baking at 150C for 30-40 more minutes. Place a piece of foil over the top of the edges to prevent them from turning over brown.
To test if the pie is really done, make sure that the center of the pie doesn’t jiggle a great deal when you move the pan slightly. If it does, leave the pecan pie in the oven for 5 more minutes and test again until it just barely has any movement in the centre. It will continue to firm up once removed from the oven and cools.
Let the baked pecan pie cool completely and then you can place it in the refrigerator for up 3 days. You can also freeze the pie for up to 3 months.
This easy homemade pecan pie deserves a place on your table!
Note:
By the way, when you line the tart tin and trim the edges of the pastry, you always have some dough left, which I hate to throw away. Here’s what I’ve done – 3 mini pecan pies 🙂
Enjoy!
