- 375g pack ready made shortcrust pastry
- 3 large eggs, beaten
- 150g (5 oz) dark brown soft sugar
- 2 tablespoons golden syrup or maple syrup
- 170g tube Carnation Condensed Milk
- 100g (3½ oz) butter, softened
- 1 teaspoon vanilla extract
- 150g (5 oz) pecan nuts
Prep:30min › Cook:1hr › Extra time:20min › Ready in:1hr50min
- For the base, preheat the oven to 200 C / Gas 6. On a lightly floured surface, roll out the pastry to line the tin, allowing the excess pastry to hang over the sides of the tin. Prick the base with a fork and chill in the refrigerator or freezer for 10 minutes. Cover the pastry base with a sheet of baking parchment and fill with baking beans. Bake for 10 minutes, then remove the beans and paper and return the pastry case to the oven for a further 10 minutes. When cool, take a sharp knife and cut away the excess pastry, leaving a neat edge.
- Reduce the oven temperature to 170 C / Gas 3.
- In a large bowl, whisk together all the filling ingredients except the pecan nuts. Pour into the pastry case, then carefully sprinkle over the pecans. Bake for about 50 minutes until the filling is just set.
- Remove from the tin and leave to cool for about 20 minutes. The pie is at its best either served warm with vanilla ice cream or chilled with a spoon of crème fraîche.
Something else. filling seemed too runny so I added flour and a bit more brown sugar to thicken it up. Also added half cup crushed pecans to filling and only a few quartered ones to the top. Had to bake much longer than 50 minutes. Turned out really well. - 09 Dec 2010
easy enough to make and tasted delicious! I've rated it intermediate as i'm a novice with pastry - i'm sure if you're more skilled it would be easier! I added a little ground cinamon and nutmeg to the pastry which gave it a great flavour! - 05 May 2010
this pecan pie recipe is great! quick and easy to make and sooo tasty! i am quite a novice when it comes to cooking, but this was simple to follow and so yummy, and everyone who ate it agreed. - 06 Feb 2010