Pecan Pie

Pecan Pie
Serves 6
A classic pecan pie. Serve with whipped double cream or vanilla ice cream.
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Prep Time
30 min
Cook Time
50 min
Prep Time
30 min
Cook Time
50 min
885 calories
75 g
132 g
64 g
10 g
16 g
188 g
252 g
49 g
1 g
45 g
Nutrition Facts
Serving Size
188g
Servings
6
Amount Per Serving
Calories 885
Calories from Fat 552
% Daily Value *
Total Fat 64g
99%
Saturated Fat 16g
81%
Trans Fat 1g
Polyunsaturated Fat 15g
Monounsaturated Fat 30g
Cholesterol 132mg
44%
Sodium 252mg
11%
Total Carbohydrates 75g
25%
Dietary Fiber 6g
24%
Sugars 49g
Protein 10g
Vitamin A
12%
Vitamin C
1%
Calcium
12%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 110g/4oz unsalted butter
  2. 110g/4oz golden syrup
  3. 1 tsp vanilla extract
  4. 225g/8oz brown sugar
  5. 3 free-range eggs, beaten
  6. 1 x 245g/8½oz shop-bought shortcrust pastry case
  7. 285g/10oz pecan nuts, halved
Instructions
  1. Preheat the oven to 180C/350F/Gas 4.
  2. Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat.
  3. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
  4. Add the beaten eggs to the mixture and stir well.
  5. Set aside a small handful of the pecan nuts. Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
  6. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown, but the filling should still be slightly soft.
  7. Leave the pie to cool on a wire tray. As the pie begins to set, decorate the top with the reserved pecan halves. Serve in slices.
Notes
  1. I just chucked all the pecans in the pastry case and it was lovely!
beta
calories
885
fat
64g
protein
10g
carbs
75g
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Simon Rochester http://www.simonrochester.co.uk/