Sweet, rich and caramelly, filled with creamy, soft pecans and topped with toasted, praline like nuts, this pecan pie is quick and easy to make. A gorgeous autumn dessert.
5 from 1 vote

Pecan Pie

Course: Baking, Dessert
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Servings: 10 people
Author: Anna Bloomfield
Sweet, rich and caramelly, filled with creamy, soft pecans and topped with toasted, praline like nuts, this pecan pie is quick and easy to make. A gorgeous autumn dessert.
Print Recipe

Ingredients

  • 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

Instructions

  • 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.

Notes

10 minute prep time based on using ready made shortcrust pastry.

Nutrition

Calories: 457kcal (23%) | Carbohydrates: 48g (16%) | Protein: 5g (10%) | Fat: 28g (43%) | Saturated Fat: 7g (35%) | Cholesterol: 45mg (15%) | Sodium: 158mg (7%) | Potassium: 123mg (4%) | Fiber: 1g (4%) | Sugar: 30g (33%) | Vitamin A: 205IU (4%) | Vitamin C: 0.1mg | Calcium: 46mg (5%) | Iron: 1.6mg (9%)

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