I love pecan pie. I know it’s American and I’m British born and bred, but that bothers me not a jot. The crumbly flaky pastry filled with soft, creamy nuts encased in a sweet, rich, caramelly goo is gorgeous. The toasted, praline like pecans on the surface make the whole thing sing. This has to be one of my favourite autumn desserts.
You can use a ready-made pastry, or make your own recipe shortcrust. Either way, I always use unsweetened pastry as the filling is so sweet.
I use 1 cup (110g) of pecans in this recipe but feel free to add another half a cup if you want the pie to be really packed full of their nutty goodness.
Although this pie is gorgeous warm, if you want to serve tidy slices it needs to be room temperature for it to hold together as you serve it, and it is important to store it in the fridge due to the eggs it contains. However you choose to serve it, some softly whipped, billowy cream is all you need alongside it. This pie speaks for itself.
- Enough pastry to line a 23cm (9 inch) tart tin/pie dish
- 60 g (¼ cup) butter, melted
- 300 g (1½ cups) soft light brown sugar
- 2 tablespoons milk
- 1 tablespoon flour
- 1 teaspoon vanilla extract
- 2 eggs
- 110 g (1 cup) pecan halves
- Line the tart tin in your usual way (I often use shop bought pastry for this), place in the fridge and chill for at least half an hour.
- Mix together the butter, sugar, milk, flour and vanilla extract. Stir in the eggs then stir in the pecan halves.
- Pour the pecan mixture into the unbaked pastry case and bake at 180⁰C (350 F) for 45 minutes.