Pecan Pie


Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Probably the most popular of all American classic dishes, this is just like a nutty treacle tart – lovely tastes with a lovely texture.



    Pre-heat the oven to 180°C/350°F/gas 4 and grease a 20 cm (8 in) flan tin or flan ring on a baking sheet.

    Roll out the pastry and use to line the flan tin or ring. Line the pastry with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for 15–20 minutes. Remove the beans and paper and leave to cool. Increase the oven temperature to 200°C/400°F/gas 6.

    To make the filling, beat the eggs lightly in a bowl, then add the sugar, syrup, salt and vanilla essence. Stir in the pecan nuts. Pour the mixture into the cooked flan case and bake in the pre-heated oven for 10 minutes. Reduce the oven temperature to 180°C/350°F/gas 4 again and bake for a further 35 minutes until set. You may need to cover the tart with foil to prevent any burning. Allow the pie to cool, then serve with clotted cream.