American Pecan Pie Recipe
Treacle pecan pie is so rich and sweet that we prefer to slice it as small as possible and serve with an artisan espresso. One bite after Sunday Roast will be enough to curb any sweet tooth.
Our pecan pie recipe uses both treacle and golden syrup and no corn syrup (sometimes referred to as Karo syrup). Unfortunately, I didn’t have a 12-inch pie pan so we used a 9-inch. Therefore, our pictures show a super thick pecan pie. Bake in a 12-inch pie tin to achieve a traditional American pecan pie.
We serve this as part of our Thanksgiving Dessert Buffet which includes
Pumpkin Cheesecake, Pumpkin Pie Bars and Cranberry Sauce. Want more? Download our Ultimate Guide to Thanksgiving.
Pastry 320 grams shortcrust pastry 2 tablespoons plain flour Filling 200 grams treacle 200 grams golden syrup 20 grams butter melted 3 large eggs beaten 1 tablespoon plain flour 1 teaspoon vanilla extract 1/8 teaspoon salt 200 grams pecans chopped
Roll out pastry on a floured surface to larger than the pie tin.
Carefully lift the pastry and press into the bottom and sides of the pie tin. Trim pastry and crimp edges.
Chill for at least 30 minutes.
Heat oven to 180C fan.
Remove pie tin from the refrigerator. Using a fork, prick the bottom of the pastry.
Lay baking paper on top of the pastry and then place baking beans (or rice) on the baking paper.
Bake for 15 minutes.
Remove baking paper, baking beans (or rice) and return pie tin to oven for a further 5 minutes.
Make pecan filling by mixing the treacle, golden sugar and butter together.
Beat in the eggs.
Remove a spoonful of the treacle mixture into a separate small bowl and add flour. Beat until smooth - no lumps!
Add the flour mixture back to the main treacle mixture along with the vanilla extract and salt. Mix thoroughly.
Pour treacle mixture into pastry case that has been blind baked. Scatter the chopped pecans on top of the treacle filling.
Reduce oven temperature to 150C fan and bake for 40 - 50 minutes until firm.