Pecan pie

Pour into the pastry case and arrange the whole pecans on top in a single layer. Sprinkle over the sea salt flakes.

Pecan pie

By Janine Ratcliffe, Olive

Try this sweet 'n' salty recipe for a great dessert or teatime treat, perfect with vanilla ice cream or crème fraîche.

Total Time: 1 hour 30 minutes
Yield: serves 8-10


  • sweet shortcrust pastry 300g
  • salted butter 100g, softened
  • light brown muscovado sugar 100g
  • eggs 3
  • golden syrup 150ml
  • vanilla extract 1 tsp
  • pecans 300g, 200g chopped and 100g left whole
  • sea salt flakes 1/4 tsp
  • vanilla ice cream or crème fraîche to serve


Step 1

Roll the pastry out to the thickness of a 20p coin and line a 23cm x 4cm deep round tart tin, then trim, leaving a 2cm overhang. Prick the base all over with a fork and chill for 20 minutes. Heat the oven to 190C/fan 170C/gas 5. Line the pastry shell with baking paper and fill with baking beans.

Step 2

Bake for 10 minutes then remove the paper and beans and cook for 5-8 minutes or until the shell looks biscuity and there are no raw patches of pastry.

Step 3

To make the filling, use electric beaters to whisk together the butter and sugar for a few minutes until a little paler in colour. Whisk in the eggs, one at a time, followed by the golden syrup, vanilla and chopped pecans. Pour into the pastry case and arrange the whole pecans on top in a single layer. Sprinkle over the sea salt flakes.

Step 4

Bake for 10 minutes, then reduce the oven temperature to 180C/fan 160C/gas 4 and cook for another 35 minutes until risen and just set. Cool to just warm and serve with a scoop of vanilla ice cream or crème fraîche.


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Cake Magazine: Pecan pie
Pecan pie
Pour into the pastry case and arrange the whole pecans on top in a single layer. Sprinkle over the sea salt flakes.
Cake Magazine
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