Pecan Pie is a classic American dessert most well known for being enjoyed at Thanksgiving and Christmas, especially in the south of the United States. But that doesn't mean us Brits can't enjoy it too! This is a UK recipe for Pecan Pie, so it is made without corn syrup (as it's not an ingredient that is sold commonly in the UK). Inside crispy shortcrust pastry is a sweet custardy filling with maple syrup and brown sugar for a gorgeous caramel flavour. This pie doesn't need any decorations as it's all about those beautiful pecans!
Ingredient Tips & Equipment Information
- I used unsalted butter for the pastry, you can also use a baking spread like Stork.
- You can use shop bought pastry, or even a pre-baked pie shell, if you need to save time.
- Make sure to use pure maple syrup and not a maple flavoured syrup for the filling.
- I really recommend using light brown soft sugar if you can for the filling, but if you can't get hold of it, caster sugar will work well too.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, please note I've not tested this recipe with light corn syrup.
- The cornflour is optional, if you prefer a slighter more gooey filling then leave it out.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Pecan Pie
To make the pastry, mix the plain flour and caster sugar together then add the butter and rub it in. Add the egg and stir to form a dough. Chill the pastry dough for 30 minutes. Roll out the dough onto a well floured surface and line the tin with it. Add baking paper and baking beans (pie weights) and bake for 15 minutes.
Remove the baking paper and baking beans and bake for another 10 minutes. Meanwhile, Heat the light brown soft sugar, golden syrup, butter and maple syrup together on a low heat. Leave to cool for 10 minutes, then mix in the vanilla extract, salt and cornflour. Next, mix in the eggs, followed by the chopped pecans.
Put the pie tin onto a baking tray - this will make it easier to lift into the oven. Add the filling, then arrange the whole pecans on top. I like to practice the arrangement in an empty cake tin first so I know how many pecans I will need. Bake the pie for 35-40 minutes until the filling is set.
For the full recipe with measurements, head to the recipe card at the end of this post.
How do you know when the pecan pie is baked?
Pecan pie can be notoriously tricky to know when it's baked. To check it, give it a gentle shake, you're looking for the filling to have a wobble to it, but not slosh about. If the filling starts to crack or puff up, the pie is over baked. Don't worry to much if this happens though as it will settle back down again as it cools. I cook mine on 150C Fan for 35-40 minutes, but all ovens are different. Some can run hotter or cooler than the dial says, so you can use an oven thermometer to check it. The pecans and the pie crust should not get too dark or burn - if they do your oven is too hot. If this happens and the filling isn't set yet, you can cover it with foil to stop it from getting any darker. Remember the pecan pie will cook more as it cools. If you have a food thermometer you can stick it into the centre of the pie - if it reaches 200F/93C it's done!
Can you make this pie with shop bought pastry?
Yes! You can use shop bought shortcrust pastry instead of making your own if you prefer, or to save time. You could also use a pre-baked ready made pie crust.
How long does pecan pie last for and can it be frozen?
Pecan pie should be stored in the fridge and it will last for 4 days. You can store it in an airtight container or on a covered plate. If you'd like to freeze the pecan pie, first let it cool then chill it in the fridge. Then wrap it well in cling film, or place in an airtight container, and freeze for up to 3 months. You can also slice it up and freeze it in slices. Defrost it overnight in the fridge or on the kitchen counter for several hours. You can reheat it in the oven for 10 minutes on 160C Fan after it's defrosted if you want to serve it warm.
Can this recipe be made gluten or dairy free?
Yes! For a gluten free version, use a gluten free flour blend for the pastry, you might also like to add 1 tsp xanthan gum for better texture. For a dairy free version, use dairy free butter for the pastry and the filling. Cornflour is naturally gluten free, but please check the packets of everything you use in case of cross contamination warnings, and especially if you are serving to someone with an allergy or intolerance. You can omit the cornflour if required.
How should pecan pie be served?
You can serve the pie warm or at room temperature, but traditionally it is cooled then refrigerated and served cold.
What can you serve pecan pie with?
- Ice cream - vanilla, salted caramel or butterscotch would all be delicious options!
- Whipped cream
- Creme fraiche
- Clotted cream
- Brandy cream
More tips for making Pecan Pie:
- You don't have to arrange the pecans on top in circles like I did, you can add them on haphazardly or chop them up and sprinkle them on chopped.
- I absolutely adore this pie with a sprinkling of coarse sea salt over the top!
- If you like you can add 2 tbsp alcohol - brandy, rum or kahula are great choices, to the filling mixture before baking.
Troubleshooting
If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
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More pecan recipes...
Pecan Pie
Ingredients
For the shortcrust pastry base
- 200 g Plain flour
- 1 tbsp Caster sugar
- 100 g Butter or baking spread cold, unsalted
- 1 Egg large
For the pecan filling
- 70 g Maple syrup
- 70 g Golden syrup
- 125 g Light brown soft sugar
- 85 g Butter unsalted
- 3 Eggs medium
- ½ tsp Salt
- 1 tsp Vanilla extract
- ¼ tsp Cornflour optional, sieved, also known as cornstarch
- 250 g Pecans (140g chopped, rest whole)
- 1 tsp Coarse sea salt optional, for sprinkling on top after baking
Instructions
- To make the pastry, put the plain flour and caster sugar into a bowl and stir it together. Add the butter and use your fingers to rub the butter into the flour mixture until it resembles breadcrumbs. You can also do this in a food processor
- Add the egg and mix to form a dough, be careful not to over work it or knead it
- Roll out the pastry on a work surface or silicone mat dusted with flour. Line a 9 inch loose bottomed tart tin with the pastry and trim off any overhang
- Use a fork to prick the bottom of the pastry then chill it in the fridge for 30 minutes
- Pre-heat your oven to 180C Fan/350F/Gas Mark 5
- Scrunch up some baking paper and line the pastry, then add baking beans (pie weights) or some dry rice on top. Bake it for 15 minutes
- Take the pastry out of the oven and remove the baking beans and paper. Bake the pastry again for 10 minutes on the same temperature, or until golden and it no longer looks raw on the base. Set aside while you make the filling
- Reduce the oven temperature to 150C Fan/325F/Gas Mark 3
- In a pan on a low heat, melt the butter, golden syrup, light brown sugar and maple syrup together. Once the butter is melted, take it off the heat. Leave to cool for 5-10 minutes
- Add the eggs, salt, cornflour and vanilla extract and whisk them in
- Stir in the chopped pecans and pour the mixture into the pastry base. I like to put the tart tin onto a baking tray so it's easier to carry to the oven once it's full of the filling
- Arrange the other pecans on top, start with the outside circle then work your way to the middle
- Bake for 35-40 minutes, until it has a slight wobble to it. Leave to cool fully then refridgerate
- Serve with a sprinkle of salt on top, and either ice cream or whipped cream
- Store leftovers in the fridge and eat within 4 days
Video
Notes
- I used unsalted butter for the pastry, you can also use a baking spread like Stork.
- You can use shop bought pastry, or even a pre-baked pie shell, if you need to save time.
- Make sure to use pure maple syrup and not a maple flavoured syrup for the filling.
- I really recommend using light brown soft sugar if you can for the filling, but if you can't get hold of it, caster sugar will work well too.
- Golden syrup is sold all over the world, so check the international section in your supermarket if you're not based in the UK. You can also buy it online from Amazon (see link below). If you can't get hold of it, light corn syrup is the closest thing to it, please note I've not tested this recipe with light corn syrup.
- The cornflour is optional, if you prefer a slighter more gooey filling then leave it out.
- If you like you can add 2 tbsp alcohol - brandy, rum or kahula are great choices, to the filling mixture before baking.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Rebecca - Glutarama
What a beautiful Pecan Pie. This recipe is so simple to follow with your detailed steps and sounds utterly delicious. The perfect sweet treat for this time of year.
Sarah James
Your Pecan Pie looks so delicious Kat, I could eat a slice right now! I like how you've used golden syrup in the recipe, thanks for sharing.
Stephanie
I used the filling recipe in individual tart cases. It was sooo good. The maple syrup balanced the flavours beautifully.
Easy to make too.
thebakingexplorer
So happy you liked it!
Janice
I’m with you 100%. I adore pecan pie and your recipe makes it so easy.
Natalie Mitchell
Your Pecan Pie looks absolutely delicious. Thank you for sharing another delicious recipe 😀
Eb Gargano | Easy Peasy Foodie
So pretty! I so badly need a slice of this right now!! Eb 🙂
Kath
Hi Kat
I made your pecan pie bars recently and they were amazing! I'm going to give this a go next but I was wondering whether you think using a biscuit base, similar to the one you use in your passion fruit tart, instead of pastry would work?
Thanks x
thebakingexplorer
Hi Kath, I've not tried it, but I think it could work. The pecan pie does have to bake for a while so I'm not sure how the biscuit base would hold up. I've baked them for shorter times before, but never that long, so I can't say for sure. If you're wanting to avoid making pastry, you can use a ready made pastry, or even a pre-baked tart shell! IF you try the biscuit base, please let me know how you get on.
Choclette
What an absolutely gorgeous looking pecan pie. It's a bit naughty of me, but I want to just take off those pecans one by one and pop them into my mouth. Just as well I can't!
Karen Harper
💖👍
Lynne
No review just about to try it. However, we have been building and most of my kitchen equipment is still in storage I’ve two baking utensils out, a shallow glass 9” pie dish and a 4” high 9” removable base cake tin. I don’t want pastry climbing the walls so how deep a dish do I need for this pecan recipe?
If I don’t hear back in short time and I understand that’s probably likely as you have a life, I will try the shallow dish.
I will let you know in the taste review what it looked like!
I am in the UK
Thanks
Lynne
thebakingexplorer
Hi Lynne, as luck would have it I was online when your comment came through. I would advise using the shallow pie dish if that's all you have, as you can trim to pastry to fit it. Do let me know how it turns out!
Lynne
Hi used the shallow dish. Taste was great but shop pastry not very nice so will get my arthritic hands to work on homemade next time. Looked good but we took our first slices so quickly we forgot the photo. Took us right back to our lives in Canada in the 90’s. Terrific recipe. Thank you.
thebakingexplorer
I'm so happy you liked it! You can make the pastry in the food processor if that's easier for you 🙂
Andrew
I made this Pecan pie last night i have to say its the best recipe i have made many thanks for sharing
thebakingexplorer
Thank you so much Andrew!!
Stephanie
I used the filling recipe in individual tart cases. It was sooo good. The maple syrup balanced the flavours beautifully.
Easy to make too.
Dawn
I have just made this pie and it looks scrummy 😋 easy to follow recipe, I didn’t place the pecans perfectly but I’m sure it tastes the same. I will let you know the taste verdict later.
Lynn
Hi Kat
I'd like to give this a go. However I'd like to make a smaller pie for myself and my mum by dividing the ingredients by half. How many eggs would I need for the filling if I'm making a smaller pie?
thebakingexplorer
Hi Lynn, if you are exactly halving the recipe, then 1.5 eggs. So you can crack and egg and weigh the contents, beat it together then add half of the mix, then that's half an egg. If it helps, you can freeze slices of this pie after baking and cooling.
Eleni
American living in the UK and this was absolutely delicious. A much nicer texture than the claggy version with corn syrup. Will definitely make it again, thank you for this recipe!
thebakingexplorer
Wow thank you so much for the lovely feedback!!