Here is my best pecan pie recipe ever: a surprisingly easy pecan dessert recipe that never fails! And I have to praise the Lord, because it is also my husband’s most favorite dessert slash pie!
Do you like pecans?
Both the hubs and me adore pecan nuts.
There’s something so addictive about them, I just can’t quite put a finger on it why they are so good. And it gets even better when you bake them in the oven with puff pastry or in a pie. That toasted pecan flavor is so good!
Pecans are not very cheap here though.
So whenever I want to treat ourselves, then I often bake this pecan pie!
I know that pecan pie is very popular in the US. You can even find freshly baked pecan pies in lots of supermarkets. Here in Europe I have honestly not seen one single pecan pie. The closest thing to this pecan pie recipe below is this type of Danish pastry with sugar and pecan nuts on it.
But that’s why I have to bake pecan pies myself.
Which is not a punishment, on the contrary!
Best Pecan Pie Recipe
I don’t make pecan pies that often though.
As much as I like to bake pies from time to time, I just wish I could buy pecan pies at my favorite baker shop around the corner! I think that I would buy one every single weekend.
So let’s surprise the hubs with a slice of freshly baked pecan pie to go with our traditional afternoon cup of coffee! Looking forward to getting my hands dirty in the kitchen trying out a pecan pie recipe.
I like it best when the pecan pie is still a little lukewarm. That makes the sugary egg filling inside even more creamier.
Do you need more baking inspiration for the weekend?
Then I can also recommend another family favorite: my Belgian rice pie!
Best Pecan Pie Recipe from Scratch
Here is my best pecan pie recipe: a surprisingly easy pecan pie recipe that never fails! And it's my husband's most favorite dessert as well...
- 5,5 oz plain flour (155 g)
- 4,5 oz unsalted butter (125 g), cold and diced
- 2 tbsp water (30 ml)
- 1 tbsp caster sugar
- 3,5 oz brown sugar (100 g)
- 4 tbsp golden syrup
- 5,5 oz pecan nuts (155 g)
- 1 egg
Pour the plain four in a clean blender and add the caster sugar, a pinch of salt and 2,5 oz (70 g) of the diced cold butter.
Blend the ingredients into a dry mixture. Pour in the cold water and blend again until you get a wet but not too stick dough.
Transfer the dough to a clean and floured surface and knead it for a minute. Add extra flour if the dough is too wet. Add little drops of water it is too dry.
Wrap the dough up in cling film and let it rest at room temperature for 15 minutes. In the meantime add the egg, a pinch of salt and the brown sugar to a small saucepan.
Whisk well for 2 minutes until the mixture is foamy and creamy. Add the rest of the diced cold butter.
Place the pan over low heat and let the butter melt slowly. Stir constantly. Don't let the mixture cook or boil! Once the butter is melted, take the pan off the heat and add the golden syrup.
Stir and put this aside until needed later. Roll out the dough and coat a tart tin with it. Remove any excess dough. Pour in the syrup filling.
Then sprinkle with the pecan nuts.
Bake the pecan pie in a preheated oven at 375°F (190°C) for 35 to 40 minutes. Let the pie cool in its tin at room temperature. Slice it up and serve.