A classic pecan pie recipe that’s ready in just 30 minutes… a sweet, caramel pecan filling with a flakey shortcrust pastry.
Dessert doesn’t get any quicker, easier or more delicious than this caramel pecan pie. This is my go-to recipe whenever I need to make a dessert at the last minute!
This family favourite dessert is best served warm with ice-cream or cream… the ultimate comfort food!
30 Minute Dessert
Would you believe this amazingly delicious recipe takes 30 minutes to make… just 10 minutes prep time and 20 minutes baking time! It could NOT be quicker or easier.
The secret to making this recipe in just 30 minutes is by using a store-bought pre-made pastry tart shell.
You can buy shortcrust pastry shells in either the bakery section or the frozen pastry section of the supermarket. I generally use a frozen shortcrust tart shell that’s approximately 24cm across (I like the Pampas brand but any brand is fine).
If using a frozen shortcrust shell, allow it to defrost before using.
Why Use A Store-Bought Shortcrust Pastry Shell:
- there’s no need to spend time prepping your own pastry (but if you really want to make your own, use this recipe)… simply remove from the packet and use
- blind baking is not needed – pre-made pastry shells have already been par-baked so you can simply pour in the filling and bake!
- perfect for a last minute dessert – by using a store-bought pastry shell, you’ll have your pecan pie prepped in just 10 minutes
- delicious flavour – store-bought pastry shells are beautifully flakey and delicious
- perfect presentation – if you love the look of a perfectly shaped pie then a store-bought pastry shell is the way to go!
What You Need
To make this super easy pecan pie recipe, you’ll need:
- shortcrust pie shell – store-bought or make your own
- pecans
- maple syrup – use a good quality maple syrup
- eggs
- butter – salted or unsalted butter is fine to use
- brown sugar – light or brown sugar can be used in this recipe – both will give the pie a beautiful caramel flavour
- vanilla bean paste (or vanilla extract) – I prefer to use vanilla bean paste in this recipe as it adds a rich vanilla flavour to the pie
- self-raising flour – this thickens the sauce and gives the pie a beautiful texture
How To Make Pecan Pie
This simple 3 step pecan pie takes just 10 minutes to prepare!
Step 1 – Arrange half of the pecans in the pastry shell
Step 2 – Melt the butter and whisk through the filling ingredients
Step 3 – Pour into the pastry shell and add the remaining pecans
Homemade Shortcrust Pastry Alternative
While I am ALL for using a store-bought pastry shell because it is the quickest and easiest option (while not compromising the taste!), if you’d like to make your own homemade shortcrust pastry for your pecan pie – you can!
You can get my homemade shortcrust pastry recipe here!
Note: If you choose to make your own pastry, then you’ll need to follow the pastry recipe instructions and blind bake the pastry before adding the filling.
Recipe Tips & FAQ
Equipment – to make this pecan pie you’ll need either a microwave, stove-top or Thermomix to melt the butter. You’ll also need a mixing bowl and spoon (or a Thermomix) to mix the filling and an oven to bake the pie.
Homemade pastry alternative – if you’d like to make your own homemade pastry instead of using a pre-made pastry shell, then this is the recipe for you.
Storage – pecan pie can be stored in an airtight container in the fridge for 3-4 days.
Freezing – this recipe can be frozen for up to 3 months. Allow to defrost, then reheat and serve.
Serving suggestions – pecan pie is best served warm with ice-cream, custard or cream.
More Classic Dessert Recipes
If you love pecan pie (and lets be honest… who doesn’t!), then you’re going to love these classic dessert recipes too:
- New York Baked Cheesecake – the original and the BEST!
- Baked Lemon Tart – a sweet and zesty dessert
- Tiramisu – coffee and cream is the perfect combination in this traditional Italian dessert
- Homemade Apple Pie – serve this classic pie with ice-cream and homemade caramel sauce
- Lemon Meringue Pie – a triple layered treat that will leave you wanting more!
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Pecan Pie
Ingredients
- 1 shortcrust pastry shell approx 24cm – see notes
- 80 g butter
- 2 eggs
- 130 g maple syrup
- 80 g brown sugar
- 30 g self raising flour
- 1 1/2 tsp vanilla bean paste or vanilla essence
- 190 g (1 and 1/2 cups) pecans
Instructions
Conventional Method
- Preheat oven to 180 degrees celsius (fan-forced). Place pre-made shortcrust pastry shell onto a baking tray and set aside.
- Arrange half of the pecans on the base of the tart shell.
- Place the butter into a microwave-safe bowl and melt for 3 minutes, 50% power (stirring every 30 seconds). Allow to cool.
- Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste. Whisk until smooth and well combined.
- Carefully pour the mixture into the tart shell (not quite to the top). Add the remaining pecans and press down lightly into the mixture.
- Bake in the oven for 20-25 minutes or until golden and cooked through.
- Serve warm or cold (with ice-cream or cream).
Thermomix Method
- Preheat oven to 180 degrees celsius (fan-forced). Place pre-made shortcrust pastry shell onto a baking tray and set aside.
- Arrange half of the pecans on the base of the tart shell.
- Place the butter into the Thermomix bowl and melt on Speed 2, 100 degrees, 2 minutes. Allow to cool.
- Add the eggs, maple syrup, brown sugar, self raising flour and vanilla bean paste. Mix on Speed 6 for 30 seconds.
- Carefully pour the mixture into the tart shell (not quite to the top). Add the remaining pecans and press down lightly into the mixture.
- Bake in the oven for 20-25 minutes or until golden and cooked through.
- Serve warm or cold (with ice-cream or cream).
This pie looks gorgeous, Lucy! Love your tip for making the top layer look perfect – it really does on yours! With a big scoop of salted caramel ice cream certainly sounds delish 😛 Gimme gimme!
Oh yes… definitely with ice-cream!
My auntie used to make pecan pie for a London cafe and I got to taste all the offcuts! It seemed very exotic back then! Your version looks delicious and pretty as a pecan picture!
YUM!!!! I could never work in a cafe… I’d eat EVERYTHING!
Pecan pie is AMAZING! The last time I had a piece was in Texas, 18 months ago. Yours looks so good Lucy! I bet it would take me right back to America!
Oh yum!! I can’t imagine you could ever beat a piece of Texas Pecan Pie!
Thank you Lucy for yet another no fail recipe! Haven’t tried the pie yet but with the extra mixture (hubby loaded the pie with pecans in the mixture and on top) we baked pecan cupcakes. I’ve already had 2 and hubby and 2yr 1 each, they are absolutely devine! This recipe will be going in the keepsake recipe book.
Ohhhh that’s a great idea!!!!!! Thank you for your lovely comment! xx