Pecan Pie

Personally I am not a huge dessert eater, I like to taste it but after 1 or 2 bites I’ve had enough. So what usually happens is that I just have a few bites and give the rest to my girlfriend. When we are at a restaurant it’s a win-win as she doesn’t want the guilt of ordering one for herself, but she does like…LOVES dessert.

I order dessert, save her the guilt, I have a couple small bites and she gets 2/3 of a dessert to herself.

Anyway, I digress, as I was saying I’m not big on dessert but whenever I make pecan pie, 5 minutes into making it, the smell of the freshly roasting pecans wafting through the kitchen has me salivating and thinking about sneaking a slice before dinner.

This pecan pie recipe is rustic and comforting, perfect for the fall and especially for Thanksgiving. Serve it with a little double cream for that touch of decadence past.

Pecan Pie

Paul Hegeman

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

  

1x2x3x

• 1 sweet shortcrust pastry tart shell
• 6 egg yolks
• 2 1/2 cups whole pecans
• 1/3 cup brown sugar
• 1/3 cup maple syrup
• 1/3 cup golden syrup
• 3 tablespoons butter melted
• 1/3 cup cream

Instructions

 

• Preheat oven to 180 ℃ (350 ℉).
• Spread the pecans in a single layer on a baking sheet and roast for 7-10 minutes.
• Meanwhile, combine yolks, brown sugar and syrups, whisk until combined.
• Add the melted (but not too hot) butter and the cream, whisk until combined.
• Add the roasted pecans, stir and pour it all into the tart shell.
• Place in oven for 25-35 minutes or until golden and set.
• Allow to cool to room temperature before serving.
• Pie will keep in fridge for 2 days.

Notes

Tried this recipe?Let us know how it was!

Related: 27 Classic American Foods
Related: Top American Desserts to Try Out
Related: Apple Pie
Related: Chocolate Cupcakes with Caramel Pecans

Paul Hegeman

Paul is a personal Chef to exclusive Sydney clients and is also our most frequently contributing writer. Paul was born in The Netherlands and moved to Canada at a very young age. Experience with traditional European meals at home and the diverse multicultural influence of foods in Canada gave Paul a great appreciation for different culinary styles. Over the years Paul traveled extensively and worked at every level of professional kitchens, from the deep fryer in the local burger joint, to the Head Chef in Five Star Hotels. He now resides full time in Sydney, Australia with his wife and their children. You will find his recipes emphasize natural, uncomplicated flavours and fresh ingredients such as those found in Mediterranean and South East Asian cuisines.