Everyday Kitchen

American/Southern · Desserts

Pecan Pie

Draft recipe — not kitchen-tested
Non-vegMedium

Diet: Non-veg

Pecan Pie is a American/Southern dish. Shield pastry edges with foil if they brown too quickly.

Prep
25 min
Cook
55 min
Rest, soak, marinate or chill
120 min
Total
200 min
Servings
8
Difficulty
Medium
Cuisine
American/Southern
Course
Desserts

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Pecan Pie.
Representative photograph of Pecan Pie. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Crust

Filling

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; rolling pin; food thermometer; whisk or electric mixer; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Crust · About 8 min

  1. Heat oven to 180°C / 350°F. Roll 300 g shortcrust pastry, 20 g plain flour for rolling using its flour and line a 23 cm pie tin.

    Check: The food must be hot through at 180°C / 350°F.

Fill · About 8 min

  1. Whisk eggs, syrup, sugar, butter, vanilla and salt from 200 g pecans, 3 eggs, 200 ml golden syrup, 100 g brown sugar, 60 g melted butter, 1 tsp vanilla extract, ¼ tsp salt; stir in pecans and pour into crust.

Bake · About 120 min

  1. Bake 45–55 minutes until centre is just set and reaches 71°C / 160°F. Cool 2 hours, then refrigerate.

    Check: Look for this result: centre is just set and reaches 71°C / 160°F.

Tips

  • Shield pastry edges with foil if they brown too quickly.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use walnuts instead of pecans for a different pie.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.

Make ahead

  • Prepare the measured ingredients for Pecan Pie one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Pecan Pie?

Shield pastry edges with foil if they brown too quickly.

What can I substitute in Pecan Pie?

Use walnuts instead of pecans for a different pie.

Can I prepare Pecan Pie ahead?

Prepare the measured ingredients for Pecan Pie one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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