Decadent Pecan Pie

    (15)
    1 hour

    This delicious pecan pie is highly indulgent. It's made with the addition of double cream and brandy. Enjoy with whipped cream for the perfect end to any meal.


    22 people made this

    Ingredients
    Serves: 12 

    • 3 eggs, beaten
    • 200g caster sugar
    • 2 teaspoons melted butter
    • 175g golden syrup
    • 125ml double cream
    • 125ml brandy
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon salt
    • 2 tablespoons chopped pecans
    • 1 (23cm) unbaked shortcrust pastry case
    • 110g pecan halves

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Preheat oven to 190 C / Gas 5.
    2. In a small bowl, mix together the eggs, sugar, butter, golden syrup, double cream, brandy, vanilla and salt.
    3. Stir in chopped pecans and pour into pastry case.
    4. Arrange pecan halves on top and bake for 40 to 45 minutes. Remove from oven, cool and serve.
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    Reviews & ratings
    Average global rating:
    (15)

    Reviews in English (13)

    by
    25

    I decided to stray from my "traditional" pecan pie this year for Thanksgiving and give this recipe a try. BIG HIT! I don't think I'll ever go back to the old recipe after having this pie. It was wonderful. Everyone who tried it agreed it was the best pecan pie we've ever tried. I did have to increase the baking time to around 55 minutes. The recipe called for dark corn syrup, but light works just as well. Also, the directions call to add the "whipped" cream. This was a little confusing as it should (I believe) just be the heavy cream (NOT whipped). All-in-all, it was heavenly and I'll definitely make it again. Thanks for sharing it, "Peanut"!  -  26 Nov 2000  (Review from Allrecipes US | Canada)

    by
    7

    I found this recipe and made it for my family for Thanksgiving dinner. It was an absolute hit and I have been assigned the "official" pecan pie maker for Thanksgiving get togethers!  -  11 Nov 2001  (Review from Allrecipes US | Canada)

    by
    6

    The brandy overwhelmed the taste.  -  30 Nov 2002  (Review from Allrecipes US | Canada)

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