Pecan pie
Prep time: 30 minsTotal time: 
Pecan pie
An American classic, pecan pie is loved for its crisp, buttery pastry and gooey filling packed with pecans. My version swaps corn syrup for golden syrup, giving the filling a caramel-like flavour. Serve it with crème fraîche to balance the sweetness.
Prep time: 30 minsTotal time: 
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Nell Gordon-Hall
Our food producer Nell’s cooking is rooted in the bold and fresh flavours of the Middle East and Mediterranean. Trained in professional kitchens and with a background in food styling, she understands exactly how to make food taste delicious and look great. The kitchen is where she works and – just as often – where she unwinds.
Ingredients
- 100g salted butter
- 150g light brown soft sugar
- 3 medium eggs
- 200g pecans
- 150ml golden syrup
- 1 tsp vanilla extract
- ½ tsp sea salt flakes
For the pastry
- 200g plain flour, plus extra to dust
- 125g cold salted butter, cubed
- 65g caster sugar
- 1 medium egg
To serve (optional)
- crème fraîche or double cream
Step by step
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For the pastry, put the flour and cubed butter in a food processor and pulse until the mixture resembles fine crumbs. Add the caster sugar and pulse again to combine. Separate the egg then add the yolk to the processor (reserve the egg white) along with 1 tablespoon of ice-cold water. Whizz until the dough starts to come together. Flatten into a disc, wrap and chill for 30-40 minutes, until firm.
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Roll out the pastry on a lightly floured work surface to a thickness of 5mm and use to line a 23cm-diameter fluted tart tin. Leave any excess pastry overhanging the edges of the tin. Chill in the fridge for at least 30 minutes. Meanwhile, preheat the oven to 190°C, fan 170°C, gas 5.
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Line the chilled pastry case with crumpled baking paper and fill with baking beans (or uncooked rice). Place the tart tin on a baking tray and bake for 10 minutes. Remove the paper and beans (or rice), then return to the oven for 15 minutes, until golden brown. Use a serrated knife to neatly trim off the excess pastry. Beat the reserved egg white, then brush over the surface of the hot pastry to ensure it’s well sealed.
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For the filling, put the butter and brown sugar in a large mixing bowl or stand mixer (fitted with the paddle attachment) and beat until light and pale in colour. Beat in the eggs, one by one, until combined. Roughly chop 120g of pecans and add them to the bowl with the golden syrup, vanilla and sea salt flakes. Beat until combined. Pour into the pastry case, level out and arrange the remaining pecans in a concentric pattern on top.
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Bake for 35-40 minutes, until set and golden. Let cool completely, then cut into wedges and serve with crème fraîche or double cream, if you like.
Store leftovers in an airtight container for up to 2 days or freeze for up to 3 months.
