Pecan pie – American pecan tart Recipe
Pecan pie is a sweet, gooey tart with pecans that appears on tables across the USA especially around Thanksgiving and Christmas. A crisp shortcrust base, caramel-like filling and crunchy nuts make a dessert that’s hard to stop at just one slice. The flavor is reminiscent of an apple pie without apples combined with dulce de leche and nuts.
This classic American pecan pie combines a buttery, crisp crust with a rich, caramel-like filling and plenty of crunchy pecans. It’s simple to make yet looks impressive on the table, and its intense, nutty sweetness makes it a festive favorite for holidays and family gatherings.
Chef's tips
Use very cold butter and ice-cold water for the crust so it bakes up extra flaky. Don’t overwork the dough – as soon as it comes together, chill it. When baking the filling, keep an eye on the tart in the last minutes: overbaking can make the filling dry and crack. The slight wobble in the center is what you’re aiming for.
How to serve
Serve the tart in generous slices with whipped cream lightly sweetened with vanilla or with vanilla ice cream that melts into the warm filling. A strong coffee, espresso or unsweetened black tea balances the sweetness perfectly. For a festive touch, dust the edges with powdered sugar just before serving.
Ingredients
- wheat flour - 220 g
- butter - 120 g
- sugar - 30 g
- salt - 1 pinch
- water - 3 tablespoon
- pecans - 200 g
- egg - 3 piece
- corn syrup - 160 ml
- sugar - 120 g
- butter - 60 g
- vanilla extract - 1 teaspoon
Preparation
- Put the flour, sugar and a pinch of salt into a bowl and mix with a spoon.
- Add cold butter cut into small cubes and rub it in with your fingers until you get crumbs resembling wet sand.
- Add 1 tablespoon of ice-cold water at a time, quickly kneading until the dough starts coming together into a ball. Shape into a disk, wrap in plastic wrap and chill in the fridge for 20–30 minutes.
- Preheat the oven to 180°C (top and bottom heat).
- Roll out the chilled dough on a lightly floured surface into a round slightly larger than your tart tin (about 24 cm).
- Transfer the dough to the tin, press it into the bottom and sides, and trim any excess. Prick the base with a fork in several places.
- Cover the dough with baking paper, fill with dry beans or rice and blind-bake for 12 minutes. Then remove the paper with the weights and bake for another 5 minutes, until the edges are lightly golden.
- Meanwhile, crack the eggs into a bowl, add brown sugar, corn syrup, melted butter and vanilla extract. Whisk until the mixture is smooth but not foamy.
- Roughly chop the pecan halves, reserving some whole halves for decoration.
- Add most of the pecans to the egg mixture and stir to combine.
- Pour the nut filling onto the pre-baked crust and arrange the remaining pecan halves decoratively on top.
- Place the tart in the oven and bake for 30–35 minutes, until the center is just set – when you gently shake the tin, the middle may wobble slightly like jelly but should not be liquid.
- Remove the tart from the oven and leave to cool completely so the filling can firm up and slice cleanly.
Storage
No storage information available for this dish.
Pecan pie may be a symbol of American holidays, but it quickly wins hearts wherever it appears. It’s one of those desserts that tastes even better the next day, when the flavors have had time to meld, so it’s perfect for making ahead before a busy celebration.
