This classic pecan pie is a delicious, rich dessert that’s perfect for the holiday season. Made with a simple shortcrust pastry, it’s filled with a sweet pecan filling and topped with flaked almonds. It’s easy to make and can be made ahead of time, so it’s perfect for entertaining.
Ingredients
- 200g shortcrust pastry
- 100g caster sugar
- 100g dark brown sugar
- 100g cornflour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- pinch of salt
- 3 eggs, beaten
- 100g butter, melted
- 1 teaspoon vanilla extract
- 200g pecans, chopped
- 25g flaked almonds
Method
1. Preheat the oven to 180C/350F/Gas 4.
2. Roll out the pastry on a lightly floured surface and use it to line a 23cm/9in pie dish.
3. In a large bowl, mix together the sugars, cornflour, cinnamon, ginger and salt.
4. In another bowl, whisk together the eggs, melted butter and vanilla extract.
5. Add the wet ingredients to the dry ingredients and mix until everything is well combined.
6. Stir in the pecans and pour the mixture into the pastry case.
7. Scatter over the flaked almonds and bake for 40-45 minutes, or until the pie is golden-brown and the filling is set.
8. Leave to cool before serving.
Potential changes & improvements
If you’re looking for a richer pie, you could use half light brown sugar and half dark brown sugar. You could also add a tablespoon of bourbon or brandy to the filling for an extra depth of flavour.
What other food it works well with
This pie is delicious served with a dollop of whipped cream or a scoop of vanilla ice cream.
Common Mistakes
Be sure to not overbake the pie, as this will make the filling too firm. The pie should be golden-brown and the filling should be set, but still slightly soft in the centre.
Nutritional Information
Each serving of this pie contains approximately:
- 500 calories
- 30g fat
- 15g saturated fat
- 85mg cholesterol
- 270mg sodium
- 75g carbohydrate
- 45g sugar
- 5g protein
Allergens
This recipe contains the following allergens:
- gluten
- eggs
- nuts