🥧 Pecan pie
Pecan pie is an American dessert of a shortcrust pastry shell filled with a sweet custard of eggs, butter, corn syrup and vanilla, topped with a thick layer of pecans. As it bakes, the filling sets into a gooey, caramel-like layer under crunchy toasted nuts. It is served in wedges, often at Thanksgiving and Christmas.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 1 unbaked pie crust (23 cm)
- 200 g pecan halves
- 3 eggs
- 240 ml light corn syrup
- 100 g brown sugar
- 50 g butter, melted
- 1 tsp vanilla extract
- Pinch of salt
Method
- Heat the oven to 175 °C and fit the crust into a pie dish.
- Whisk the eggs, corn syrup, sugar, melted butter, vanilla and salt until smooth.
- Scatter the pecans over the crust and pour the filling over them.
- Bake for 50–60 minutes until the filling is set with a slight wobble in the centre.
- Cool for at least 2 hours before slicing.
How to make it lighter
- Cut the pie into 10–12 thinner slices instead of 8.
- Reduce the brown sugar by a quarter; the corn syrup still gives a sweet, gooey filling.
- Serve with fresh berries rather than ice cream or whipped cream.
History
Pecans are native to the southern United States, and pecan pie is closely tied to Southern cooking. Its popularity grew in the 20th century, helped by recipes printed by corn syrup makers. Today it is a classic holiday dessert across the United States.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Pecan pie and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →