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Pecan Pie - Opskrift på tærte med pecannødder og kanel
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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.
Course Dessert
Cuisine American
Total Time 2 hours
Servings 8 servings

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)

Instructions

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.