Pecan Pie

I seriously love pecans, so I wanted to make a dessert with them in it. I got this recipe from the good old BBC Food website. It looks nice and simple (with not too many ingredients)

Pecan Pie

Serves 6


110g/4oz unsalted butter

110g/4oz golden syrup

1 tsp vanilla extract

225g/8oz brown sugar

3 free range eggs, beaten

1 x 245g/8 1/2 oz shop-brought shortcrust pastry case

285g/10oz pecan nuts, halved


  1. Preheat the oven to 180c/350f/gas 4.
  2. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
  3. When the butter is melted, remove the pan from the heat and leave to cool for 5-10 mins
  4. Add the beaten egg to the mixture and stir well.
  5. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
  6. Place in the preheated oven and bake for 40-50 minutes – the pie will be golden-brown, but the filling should still be slightly soft.
  7. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices.

Wow! This is a real winner. Everybody loved it. This is probably the most popular dessert I have ever made. It wasn’t difficult either. I actually didn’t use a shop bought case, but I did use shop bought pastry and cooked it myself. I greased a loose bottom flan tin and placed rolled pastry inside. I then screwed up some grease proof paper and put that onto it, with baking beans inside.

I then blind baked the pastry for 15 mins gas mark 6. Took it out of the oven and cut off the excess pastry. Don’t worry about arranging the pecans inside too much, as they all float about! I cooked the pie for 50 mins and it was perfect. Don’t worry if it sinks a bit in the middle, just put more pecans on top! No one will notice. I served with ice cream and it was seriously good.