Classic Buttery Pecan Pie

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Just like pumpkin pie, it is also pecan pie season!! The amazing thing with these pies, is that they are the easiest ever! I like to make them look pretty by just adding some decoration from pastry. This is one of my trick, if you want to make your pies a little bit more elaborate, just buy some cheap stamps ( Loads on amazon ) and cut out some piece of the leftover pastry, to then add to the pie half way through the baking time 🙂








Quantity:  29cm pie

Utensils: Blind bake beans, grease proof paper


Sweet shortcrust pastry

  • 150g salted butter
  • 300g of plain flour
  • 2 tsp of sugar

Pecan Filling

  • 115g of butter
  • 3 eggs
  • 200g of golden brown sugar
  • 100ml of maple syrup
  • 40ml of golden syrup
  • 50g of roughly crushed pecan
  • 1 tsp of vanilla paste
  • 1 tbs of plain flour


  • 50g of hole pecan



  1. Pastry: Pre Heat oven to 180 degrees. In a bowl, mix the flour, sugar and butter with your hands. Add 1 or 2 tbsp of water is needed and form a bowl. Cover with cling film and leave it to rest for 15 min in the fridge.
  2. Blind bake: Using a rolling pin, roll out the pastry on a floured worktop and place in the pie tin. Cover with grease proof paper and blind bake beans, and cool for 15min, and another 10min with taking out the blind bake beans.
  3. Pecan filling: In a pan, mix the sugar, golden syrup, maple syrup and vanilla paste. Cook on medium heat until the sugar has fully dissolved. Leave it to cool for 10 min in another bowl, add the eggs one by one and finally the stiffed flour and the crushed pecans.
  4. Finish the pie: Fill the pastry with the pecan filling and cover with the hole pecans for decoration. Bake for 40 to 45 min.





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