Easy Pecan Pie Recipe by Chef Paul Hegeman

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Easy Pecan Pie Recipe by Chef Paul Hegeman

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Adjust Servings:
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

Rustic, comforting, easy-to-make pecan pie recipe by Chef Paul Hegeman.

  • 70 min
  • Serves 12
  • Easy




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 if you are in the US. Serve it with a little double cream for that touch of decadence past.

How to Make Pecan Pie

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

Looking for other Thanksgiving classic desserts recipes? Then check our homemade apple pie recipe, delicious pumpkin pie recipe, or strawberry cheesecake recipe.

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.

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