This American style sticky pecan pie is absolutely delicious as an autumn dessert. Best served warm with vanilla ice cream.
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1 packet ready rolled shortcrust pastry
180g dark brown sugar
1 teaspoon vanilla extract
1 pinch ground nutmeg
110g golden syrup
250g pecan nuts, halved
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Method Prep:10min › Cook:45min › Ready in:55min
Preheat the oven to 190 C / Gas 5. Grease a tart tin and press the ready rolled pastry into the base and sides.
In a saucepan over a medium heat, add the butter and sugar and stir until the sugar has dissolved. Add the vanilla extract and nutmeg. In a bowl, mix together the golden syrup and the eggs and whisk lightly to ensure the two ingredients are well blended. Pour everything into the prepared pastry case then add the nuts.
Bake in the preheated oven for 30 to 40 minutes until the pie is firm and golden brown. Remove from the heat and serve.