A wonderful pecan pie – an American classic, and utterly delicious. Crisp shortcrust pastry topped with plenty of pecans and a rich, caramelised filling with a hint of cinnamon – simply irresistible.
It is very easy to make and tastes wonderful on its own or topped with vanilla ice cream or crème fraîche stirred with vanilla.
The pie can happily be baked the day before serving – once cooled, cover it with cling film and keep it at room temperature, and it will be as good as new.
Pecan Pie – Classic American Pecan Tart
A recipe for the most delicious pecan pie – a gorgeous caramelised centre with a hint of cinnamon.The recipe fits a tart tin of about 25 cm.
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Ingredients
Shortcrust pastry
- 200 g plain flour
- 60 g icing sugar
- 100 g butter, cold
- 1 egg
- 1 vanilla pod – plus a little vanilla sugar too, if you like
- 1 pinch salt
Filling
- 250 g pecans
- 200 g cane sugar golden caster or light brown cane sugar
- 100 ml dark syrup dark cane syrup; golden syrup also works
- 40 g butter, melted
- 3 large eggs
- 1 tsp vanilla sugar
- 1/4 tsp ground cinnamon
- 1 pinch salt
- Vanilla ice cream or crème fraîche with vanilla, to serve (optional)
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Method
Shortcrust pastry
- Mix the plain flour, icing sugar, vanilla seeds (scraped from the pod) and salt.
- Crumble the butter into the mixture and rub it in quickly and thoroughly with your hands. No lumps of butter should remain – you want a fine, even crumb.
- Bring the dough together with the egg and knead it briefly until smooth and even – this is easiest done on the worktop.
- Once the dough is smooth, put it in a bag and chill it in the fridge for at least 1 hour.
Filling
- Roll out the pastry thinly, to about 3 mm – dust with a little icing sugar if it sticks.
- Grease the tart tin with a little butter and lay the pastry over it. Press it firmly into the base and into the fluted edges, and ease the sides down slightly so the pastry is the same height all the way round.
- In a bowl, combine the eggs, sugar, syrup, vanilla sugar, cinnamon, salt and melted butter – stir together with a whisk or similar. It should not be whipped, just stirred until well combined.
- Spread the pecans over the pastry base – break them up in your hands as you scatter them, or give them a single rough chop with a knife. If you prefer them more finely chopped, go ahead; I like them in large pieces.
- Pour the sugar and egg mixture over the top and bake the pie in a preheated conventional oven (top and bottom heat) at 175°C for about 35-40 minutes – keep an eye on the pastry so it does not get too dark. I put the pie on a baking tray on the second shelf from the bottom, just below the centre – and move it up to the middle of the oven for the last 5 minutes of baking, if needed.
- Let the pie cool before serving it with vanilla ice cream or crème fraîche stirred with vanilla sugar.
Nutrition
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Kære Dianna
Hvor er jeg glad for at du skriver hvor stor tærteformen skal være.
Kan din pecan pie fryses ned i en måneds tid?
Bedste hilsner Charlotte
Hej Charlotte
Hvor dejligt du skriver det:)
Og ja det tænker jeg absolut den kan – men har ikke selv prøvet.
Tænker det vigtigste er, at den er pakket tæt – så den ikke får frostskader:)
Warm wishes, Dianna
Hej….jeg har lavet din pecan pie i dag. Jeg elsker pecannødder, så jeg havde glædet mig meget til at smage den. Alt gik som det skulle efter opskriften, men men, da jeg tog den ud af ovnen efter 40 minutter, var fyldet flydende. Nå, jeg tænkte det stivner nok. Det gjorde det også tilsyneladende, men da jeg skar i den, var det stadig flydende. Den smager godt, men det er da så ærgerligt, at det gik sådan. Hvorfor det? Mvh Lone
Hej Lone
Dejligt den smagte dig – men ærgerligt med den flydende midte.
Det lyder mærkeligt den ikke har sat sig, hvis du har bagt den i 35-40 minutter. Dog er der naturligvis forkskel på hvordan ovne varmer, men hvis mørdejen var fin gylden der, så burde fyldet også have sat sig når den køler ned.
Rykkede du risten ned mod bunden i ovnen som jeg anbefaler? 🙂
Warm wishes, Dianna