Quick & Easy Pecan Pie | 30 Minute Recipe

A classic pecan pie recipe that’s ready in just 30 minutes… a sweet, caramel pecan filling with a flakey shortcrust pastry.

A gold fork on a white and gold plate with a slice of pecan pie and vanilla ice-cream.

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!

A baked pecan pie in a shortcrust pastry tart shell.

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!
A slice of pecan pie with a scoop of vanilla ice-cream on a white and gold plate.

What You Need

To make this super easy pecan pie recipe, you’ll need:

  • shortcrust pie shellstore-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
The ingredients for a homemade pecan pie.

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

Pecans in the base of a shortcrust pastry tart shell.

Step 2 – Melt the butter and whisk through the filling ingredients

Eggs, flour, butter and brown sugar in a white mixing bowl.
A whisk in a bowl of caramel sauce

Step 3 – Pour into the pastry shell and add the remaining pecans

Pecans in a caramel sauce in a pastry shell.

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.

A gold fork in front of a pie of caramel pecan pie with ice-cream in the background.

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.

A baked caramel pie with pecans and pastry.

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:

A piece of caramel pecan pie on a gold fork with ice-cream in the background.

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A slice of pecan tart with a scoop of vanilla ice-cream on a white and gold plate.

Pecan Pie

A classic pecan pie recipe that's ready in just 30 minutes… a sweet, caramel pecan filling with a flakey shortcrust pastry.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American, western
Keyword: pecan pie, pecan tart
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 serves
Calories: 358kcal

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).

Notes

RECIPE NOTES & TIPS
Vanilla bean paste – I prefer to use vanilla bean paste (rather than vanilla extract) in this recipe as it adds a rich vanilla flavour to the pie.
Shortcrust pastry 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).
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.

Nutrition

Calories: 358kcal | Carbohydrates: 30g | Protein: 4g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 50mg | Sodium: 143mg | Potassium: 146mg | Fiber: 2g | Sugar: 17g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg
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8 Comments
  1. Lisa @ Chocolate Meets Strawberry says:

    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!

    1. Bake Play Smile says:

      Oh yes… definitely with ice-cream!

  2. Sammie @ The Annoyed Thyroid says:

    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!

    1. Bake Play Smile says:

      YUM!!!! I could never work in a cafe… I’d eat EVERYTHING!

  3. Jessica @ Sweetest Menu says:

    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!

    1. Bake Play Smile says:

      Oh yum!! I can’t imagine you could ever beat a piece of Texas Pecan Pie!

  4. Sarah says:

    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.

    1. Lucy Mathieson says:

      Ohhhh that’s a great idea!!!!!! Thank you for your lovely comment! xx

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