Pecan Pie

Name: Pecan Pie
Prep time: 30 min
Cook time: 50 min
Total time: 170 min
Yield: 10
Cuisine: American
Ingredients: 125 g Cold butter, cubed; 250 g All-purpose flour; 1 Egg yolk; 3 tablespoons Ice water; 1 pinch Salt; 300 g Whole pecan nuts; 4 Eggs; 250 ml Golden syrup; 100 g White granulated sugar; 100 g Dark brown sugar; 2 tablespoons Icing sugar

Recipe GLPR85f6b871721da7

American

Dessert

170 min

599 cal

Servings: 10

Oven

SNAP eligible

A classic Southern dessert featuring a buttery pastry crust filled with pecans bound in a rich, sweet custard filling made with eggs and golden syrup. This indulgent pie is best served chilled with whipped cream.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

125 g Cold butter, cubed

250 g All-purpose flour

1 Egg yolk

3 tablespoons Ice water

1 pinch Salt

300 g Whole pecan nuts

4 Eggs

250 ml Golden syrup

100 g White granulated sugar

100 g Dark brown sugar

2 tablespoons Icing sugar

Directions

In a food processor, combine the cold cubed butter and flour. Pulse until the mixture resembles coarse breadcrumbs. (Alternatively, cut the butter into the flour by rubbing between your fingertips until breadcrumb texture is achieved.)
Add the egg yolk and, with the processor running, gradually add the ice water one tablespoon at a time until the dough just comes together into a soft ball.
Remove the dough and flatten it into a disk. Roll the dough between two sheets of plastic wrap until approximately 1/4 to 1/2 cm thick.
Transfer the dough to a 30 cm (12 inch) pie dish, pressing it gently into the bottom and sides.
Refrigerate the lined pie dish for 30 minutes. Preheat the oven to 160°C (320°F).
Remove the chilled pie shell from the refrigerator and scatter the whole pecan nuts evenly across the bottom.
In a separate bowl, whisk together the 4 whole eggs, golden syrup, white granulated sugar, dark brown sugar, and icing sugar until smooth and well combined. Pour this filling mixture over the pecan nuts.
Place the pie in the preheated oven and bake for 45 to 50 minutes. If the top is browning too quickly, loosely cover with foil halfway through baking. The filling is done when it reaches an internal temperature of 160°F.
Remove the pie from the oven and allow it to cool completely to room temperature.
Once cooled, transfer the pie to the refrigerator and chill for at least 2 hours to allow the filling to set and the flavors to develop fully.
Serve chilled with whipped cream.

Comments

Grocery List Plus Editorial Staff4

Pecan pie is a classic Southern dessert and all ingredients are stocked at every Charlotte chain; pecans especially are widely available and reasonably priced year-round. The stated 170 minutes is honest for a from-scratch pie with blind-baking crust, but this is a same-night dish that doesn't reheat well—the filling becomes rubbery cold and loses its custard texture. Cost per serving lands around $1.20–$1.50 depending on pecan price, driven primarily by the nuts themselves, making this economical for a fancy dessert. The main drawback is that it demands active attention during baking (the filling can crack or separate if temperature isn't watched) and it's really a special-occasion dish rather than a weeknight repeat, which limits its household fit.