AmericanDesserts and bakingMeatless
Pecan Pie
A classic American pie with toasted pecans and a rich, gently set filling.
At a glance: This pecan pie takes about 1 hour 30 minutes, plus at least 2 hours cooling, and serves 8. Ready-rolled shortcrust is blind baked first so the base stays crisp, the pecans are toasted in a dry pan, and the filling uses golden syrup rather than corn syrup. Bake it until the edges are set but the centre still wobbles slightly.
- Total
- 1 h 30 min
- Serves
- 8
- Level
- Medium
By Pip @flour.power · Cookt Kitchen · 21 October 2026
Ingredients
Quantities for 8. Tick things off as you go.
Method
Heat the oven
Heat the oven to 200°C (180°C fan).
Line the tin
Fit the pastry into a 23 cm pie tin without stretching it, then trim the edges.
Chill the pastry
Chill the pastry case for 15 minutes, until firm.
Bake the pastry
Line the pastry with baking paper, fill with baking beans and bake for 15 minutes at 200°C (180°C fan), until the edges look set.
Finish the crust
Lift out the paper and beans, then bake for 5 minutes more at 200°C (180°C fan), until the base looks dry and lightly golden.
Toast the pecans
Toast the pecans in a dry pan over medium heat for 3 to 4 minutes, stirring often, until fragrant and lightly browned.
Mix the filling
Whisk the eggs, brown sugar, golden syrup, melted butter, vanilla and salt in a bowl for about 1 minute, until smooth.
Fill the pie
Arrange the toasted pecans in the pastry case and pour the filling over them.
Bake the pie
Bake at 180°C (160°C fan) for 40 to 50 minutes, until the edges are set and the centre still wobbles slightly.
Let it cool
Cool the pie at room temperature for at least 2 hours, until fully set and easy to slice.
Tips
- If the pastry rim browns too quickly, cover it loosely with foil.
- Slice once the pie is fully cool for neater portions.
Swaps
- Dark brown sugar gives the filling a deeper caramel flavour.
- Maple syrup can replace the golden syrup, but the filling may be softer and set less firmly.
Storing
Cover and refrigerate for up to 4 days. Bring to room temperature or warm gently before serving.
Kitchen notes
- Fit the pastry into the tin without stretching it, then chill the case for 15 minutes, until firm, before blind baking.
- If the pastry rim browns too quickly in the oven, cover it loosely with foil.
- The centre firms as the pie cools, so a slight wobble when it comes out is right. Slice only once it is fully cool.
Pecan Pie FAQ
Can you make pecan pie without corn syrup?
Yes. This recipe uses 180 ml golden syrup with light brown sugar. Maple syrup can replace the golden syrup, though the filling may be softer and set less firmly.
How do you make pecan pie filling?
Whisk 3 eggs, light brown sugar, golden syrup, melted butter, vanilla and salt for about 1 minute until smooth. Pour it over the toasted pecans in the blind-baked case.
How do you know when pecan pie is done?
After 40 to 50 minutes at 180°C (160°C fan), the edges should be set and the centre should still wobble slightly. It finishes setting as it cools for at least 2 hours.
Nutrition per serving
560 kcal · protein 7 g · carbs 59 g · fat 36 g · fibre 3 g. This is an estimate, not a lab measurement.
Allergens
Read the label on every ingredient you buy. The recipe as written contains tree nuts, eggs, milk, wheat, gluten. We can't account for how a product was made or packed.
How this page was made
Written by the Cookt team, following our recipe standards. AI tools help us draft, check and illustrate recipes. No star ratings until enough people have rated this recipe in Cookt.
