Pecan Pie

Make Ahead and Storage

Keeps 3 days at room temperature or 5 refrigerated. Freezes 2 months whole. Serve at room temperature.

Pecan Pie: The Method

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1. Rub the butter into the flour, sugar and salt until it resembles coarse crumbs with some pea-sized pieces. Add the iced water and bring together without kneading. Chill 1 hour.

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2. Roll out and line a 23 cm tart tin, letting the pastry overhang. Chill 30 minutes.

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3. Heat the oven to 190°C / 375°F. Line the pastry with paper and baking beans and blind bake 20 minutes.

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4. Remove the beans and bake 12 minutes more until the base is dry and pale gold. Trim the overhang.

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5. Toast the pecans on a tray for 6 minutes while the shell bakes, then cool. Reserve 100 g of the best halves and roughly chop the rest.

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6. Reduce the oven to 175°C / 345°F.

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7. Whisk the eggs, syrup, brown sugar, melted butter, vanilla, bourbon, salt and flour until smooth but not frothy.

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8. Scatter the chopped pecans over the base, pour the filling in, and arrange the reserved halves on top in concentric circles.

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9. Bake 45 to 55 minutes until the edges are set and the centre has only a slight wobble. Cool completely, at least 4 hours, before slicing.

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Related guides: Prep, cook and total time · Pan and tin size.

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Tips for Success

• Blind bake properly. This filling will soak straight through a par-baked shell.
• Cover the crust edge with foil if it browns before the filling has set.
• Cool it fully. Cutting warm pecan pie gives you a slice that runs across the plate.

Why the Method Is What It Is

Blind baking the shell fully before the filling goes in is the only defence against a soggy base, because this filling is essentially liquid for the first twenty minutes in the oven. Toasting the pecans first drives off moisture and deepens their flavour, which otherwise gets lost under all that sugar.

Serving Ideas

Vanilla ice cream or lightly whipped cream · Bourbon, neat · Strong coffee

Questions About Pecan Pie

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 2 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.

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