# Pecan Pie

Recipe by [Giulia Bellandi](https://fridge.menu/en/u/giuliabella)

A classic pecan pie with a crisp shortcrust base and a rich, buttery filling, finished with whole pecans on top.

Servings: 1 · Prep 30 min · Cook 48 min · Desserts

Vegetarian · Contains: gluten, milk, nuts, eggs

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Pecan Pie](https://image.fridge.menu/adaptations/ebcx5qx0/7f41e3f566c5bf3900b19404c1f290cfea637f2b13dae6d0c859dfd94f0da6f2.jpg)

## Ingredients

- 120 g Pecans — whole
- 1 l Vanilla ice cream

### For the shortcrust pastry

- 240 g [Plain flour](https://fridge.menu/en/i/flour)
- 50 g [Icing sugar](https://fridge.menu/en/i/powdered-sugar)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 120 g [Butter](https://fridge.menu/en/i/butter) — cold
- 1 pcs [Egg](https://fridge.menu/en/i/eggs) — beaten
- [Water](https://fridge.menu/en/i/water) — cold, if needed

### For the filling

- 100 g [Caster sugar](https://fridge.menu/en/i/sugar)
- 100 g [Muscovado sugar](https://fridge.menu/en/i/muscovado-sugar)
- 50 g [Butter](https://fridge.menu/en/i/butter) — melted
- 3 pcs [Eggs](https://fridge.menu/en/i/eggs)
- 1 pinch [Salt](https://fridge.menu/en/i/salt)
- 100 g Pecans — roughly chopped

## Steps

1. Quickly mix the flour, icing sugar, salt and butter in a food processor until combined.
2. Bring the dough together in a bowl with the beaten egg and, if needed, a little cold water.
3. Roll out the dough between two sheets of baking paper and chill in the fridge for 30 minutes. (30 min)
4. Grease a 24 cm tart tin with butter and line it with the pastry.
5. Press the pastry into the edges and trim off the excess so the sides are neat.
6. Prick the base with a fork and cover the pastry with baking paper.
7. Fill with dried beans or baking beads and blind-bake in a preheated oven at 175°C (fan) for about 15 minutes. (15 min)
8. Beat the caster sugar, muscovado sugar, melted butter, eggs and salt until smooth.
9. Fold the chopped pecans into the mixture and pour it into the prepared base.
10. Arrange the whole pecans on top in a neat pattern and press them lightly into the filling.
11. Bake the pie in a preheated oven at 170°C (fan) for 30–35 minutes. (32 min)
12. The pie is ready when the filling is set but still slightly soft, not runny, in the centre.
13. If the pie starts browning too much, cover it with foil.
14. Let the pie cool completely before serving with vanilla ice cream.

Published 2026-10-09

https://fridge.menu/en/r/pecan-pie-ebcx5qx0

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