Traditional pecan pie

    1 hour 20 min

    A favourite winter time tart, this traditional homemade pecan pie is sweet, crunchy and creamy all at once!


    Sussex, England, UK
    2 people made this

    Serves: 6 

    • 140g butter
    • 170g plain flour, sifted
    • pinch of salt
    • 3 tablespoons cold water
    • 3 eggs
    • 1 tablespoon milk
    • 170g demerara sugar
    • 55g butter
    • 1/2 teaspoon vanilla extract
    • 170g pecans

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Preheat the oven to 220 C / Gas 7.
    2. Blend 140g butter, flour and salt with your fingertips or a fork until mixture resembles coarse breadcrumbs. Add water and mix with hands, forming a smooth dough; chill for 1 hour. Roll pastry out on a floured surface to cover a 23cm tart tin; set aside.
    3. Beat the eggs and milk together in a bowl. Melt the sugar in a pan over medium heat until it forms a syrup, 3 to 5 minutes. Slowly pour the syrup into the beaten eggs; stir in 55g butter and vanilla essence.
    4. Cover the pastry base with half of the pecans. Spoon the syrup over the top; cover with remaining nuts.
    5. Bake in preheated oven for 10 minutes. Reduce the temperature to 180 C / Gas mark 4; continue baking until bubbly and brown, about 45 minutes. Allow to cool before serving.

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