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My Best Pecan Pie Recipe

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...

Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories per serving 420 kcal

Ingredients

  • 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
  • salt

Instructions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Whisk well for 2 minutes until the mixture is foamy and creamy. Add the rest of the diced cold butter.

  6. Place the pan over low heat and let the butter melt slowly. Once melted, take the pan off the heat. Add the golden syrup.

  7. 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.

  8. Then sprinkle with the pecan nuts.

  9. 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.