This recipe for pecan pie first appeared in my first cookbook and to this day, it is the most delicious pecan pie recipe I have tasted.The pie is packed full of delicious pecans, the filling is rich, sweet and delectable and the pastry is crisp and buttery. You really could not ask for much more. Pecan pie is the kind of recipe I don’t make often because it is an indulgent celebration dish to me so I only make it once a year and it’s always during the holidays. So delicious and your guests will just love it. Just remember to reserve a little piece for yourself for later!
How do you make pecan pie?
Pecan pie is made with pecan nuts, sugar, butter and eggs all baked in a buttery crust. The filling bakes into a gooey, sticky layer with the pecans adding crunch and flavor. To make the crust, pulse the butter and flour together in a food processor then add egg yolk and ice water. Bring it together in a dough and allow to rest in the fridge before rolling out. Add the pecans to the pie crust and whisk together the filling ingredients before pouring over the pecans. Bake until golden brown and allow to rest until cool before slicing and serving.
Can pecan pie be made ahead?
Absolutely! It’s a great make-ahead recipe. Simply bake and leave covered overnight. You can serve the pie at room temperature or heat it up in the oven for a few minutes before serving.
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