Pecan Pie


My aim for more healthier baking has clearly gone well out of the window…but hey, these are a treat so we can’t be good all the time! Plus we had a good walk today so obviously deserved something bad for us….This was a bit trickier than I expected, pastry isn’t my forte in any case but with this I wasn’t sure when it was ready as it didn’t seem to ‘set’ so I think I slightly overcooked it. My husband isn’t complaining though he said it was lovely. I’m my own worst critic! I’ve gone back to my cook books for this recipe, my Marks and Spencer Baking Bible. I can’t find this recipe online though, despite my searching.



  • 200g / 7oz plain flour
  • 115g / 4oz unsalted butter
  • 2 tbsp caster sugar
  • cold water


  • 70g / 2.5oz unsalted butter
  • 100g / 3.5oz light muscovado sugar
  • 140g / 5oz golden syrup
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 115g / 4oz pecan nuts, roughly chopped

Make your pastry first. Now the recipe says to rub the butter into the flour using your fingertips, I say use the food processor and let that do the work! Once you’ve mixed those together, add in the sugar and whilst the food processor is running, slowly add the water until it all comes together to form a dough. Wrap this in clingfilm and chill for about 15 minutes.

Preheat the oven to 200C / 180C Fan / 400F and roll out the pastry onto a floured surface. It needs to fit into a 23cm / 9in loose based tart tin – I didn’t have one so had to go and buy one…TK Maxx / Home Sense are great for kitchen (and other) items so if you haven’t been before you need to go! Once you have lined the tin with the pastry (grease the tin first), prick the base with a fork then chill again until the oven is at the right temperature.


Line the pastry case with baking paper and fill with baking beans, then cook for 10 minutes before removing the paper and baking beans and cooking for another 5 minutes. Take your case out of the oven and turn down the oven to 180C / 160C Fan / 350F.



If you’ve made it this far, well done. And that was only the pastry! The filling is easy, I promise. Put the butter, muscovado sugar and golden syrup in a pan and heat it gently until its melted – keep the heat quite low.


Once melted, remove from the heat and beat in the eggs and vanilla extract before adding in the chopped pecans. Carefully pour this into the pastry case and bake for 35-40 minutes until the filling is just set – trust your instincts here!



Ok so despite my slightly over-baked pie, this was good. Like I said I’m my own worst critic which my husband does tell me off for but I like things to be right! We had this warm, once with ice cream and another with creme fraiche. Due to how sweet this was I preferred the creme fraiche but its not for everyone! Give this a go – if you don’t want to make the pastry yourself you can just buy it – I’m sure I heard Mary Berry say she does sometimes!

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