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Baking & dessert

Pecan pie

Makes 8 slices.

Recipe bywjf.morris
BakingNon-sourdough
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Total time4 hr 31 min
DifficultyModerate
Community ratingNew recipe
Whole recipe65.6g protein
Photograph of Pecan pie
OK
Structure checkedAdaptive recipe data
Serves
8

Clear and checked

Method

Restoring cooking progress…
  1. 01

    Read, weigh and prepare

    5 minHands-on

    Read the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.

  2. 02

    Make pastry

    8 minHands-on

    Rub pastry butter into pastry flour, adding pastry sugar and salt only where listed. Stir in the listed pastry egg or yolk and just enough pastry water to bring it together without heavy kneading. Flatten and wrap.

  3. 03

    Chill pastry

    30 minHands-off · check as directed

    Chill for 30 minutes.

  4. 04

    Line tart tin

    7 minHands-on

    Roll pastry to about 3 mm thick, line the stated tart tin without stretching, trim and prick where the source directs.

  5. 05

    Start heating the oven

    1 minHands-on

    Heat the oven to 160°C fan.

  6. 06

    Allow the oven to heat

    14 minHands-off · check as directed

    Allow about 15 minutes of heating in total and check that the oven has reached 160°C fan.

  7. 07

    Chill lined case

    15 minHands-off · check as directed

    Chill the lined case for 15 minutes.

  8. 08

    Add blind-baking weights

    2 minHands-on

    Line with parchment and baking beans.

  9. 09

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  10. 10

    Blind bake with weights

    15 minHands-off · check as directed

    Bake the empty case with weights for 15 minutes.

  11. 11

    Remove weights

    2 minHands-on

    Lift out parchment and baking beans carefully.

  12. 12

    Dry pastry base

    8 minHands-off · check as directed

    Bake for another 8 minutes, checking that the base looks dry.

  13. 13

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  14. 14

    Lower heat

    1 minHands-on

    Reduce to 170°C conventional / 150°C fan.

  15. 15

    Mix pecan filling

    5 minHands-on

    Whisk filling sugar, syrup, filling butter, filling eggs, filling vanilla and filling salt without making excessive foam.

  16. 16

    Fill tart

    3 minHands-on

    Scatter pecans in the case and pour filling below the rim. Keep excess separate rather than overflowing.

  17. 17

    Load the prepared bake

    2 minHands-on

    Check the oven has reached the stated setting and carefully put in the prepared tray or tin.

  18. 18

    Bake pecan pie

    40 minHands-off · check as directed

    Bake for 35–45 minutes until edges are set and centre has a gentle wobble rather than a liquid slosh. Shield crust if needed.

  19. 19

    Take out of the oven

    1 minHands-on

    Take the bake out of the oven and set it on a heatproof surface.

  20. 20

    Cool

    90 minHands-off · check as directed

    Cool on a rack, then refrigerate promptly.

  21. 21

    Finish cooling chilled

    30 minHands-off · check as directed

    Chill so the pie has cooled for at least 2 hours in total before slicing.

  22. 22

    Slice

    3 minHands-on

    Slice with a clean knife; bring serving slices towards room temperature if desired.

Equipment check

2 items required

  • 23 cm tart tin about 3 cm deep
  • baking beans

Check the listed equipment and capacity before you start.

Recipe diagnostics

Checked before you cook.

Structurally checked

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