Pecan Pie

Something for Thanksgiving.

Serves 8-10


  • Ready to roll shortcrust pastry
  • 60g butter, softened
  • 90g golden caster sugar 
  • 125g golden syrup
  • 125g maple syrup
  • 2 eggs, beaten
  • 1 tsp salt 
  • 300g pecans 
  • double cream to serve 


  1. Heat the oven to 170 degree fan. Lay the pastry into a tart tin, push the pastry down to and cut off any overhang (hold onto the extras to fill any gaps OR make something else delicious – we don’t like food waste!) Prick the pastry with a fork. Lay over your baking paper and fill with baking beans. Pop in the oven for 20 mins. Remove the parchment and beans and pop back in the oven for a further 10 mins. Leave to cool.
  2. Increase the oven temperature to 200 degrees. Meanwhile, beat the butter and sugar together until light and fluffy using an electric whisk. Pour in the syrups and gradually add in the eggs. Whisk until combined. Stir in the salt and pecans, then pour into the tart case.  Put back into the oven for 10 mins. Turn down the heat to 140 degrees and bake for a further 30 mins until golden brown. Leave to cool in the tin. Serve up with double cream and enjoy!

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