Classic Pecan Pie

Method

1. 1
   • puff pastry sheet1

   Line the pie dish — Preheat the oven to 190°C (375°F). Roll out the puff pastry sheet and press it into a 23 cm pie dish, trimming and crimping the edges.

2. 2
   • egg3
   • brown sugar200 g
   • butter60 g
   • molasses1¾ dl
   • vanilla extract1 tsp
   • salt1 pinch

   Whisk the filling — In a large bowl, whisk the eggs, brown sugar, melted butter, molasses, vanilla extract and salt until smooth.

3. 3
   • puff pastry sheet1
   • pecans300 g
   • egg3

   Fill and top with pecans — Stir the chopped pecans into the egg mixture, then pour everything into the prepared pastry shell. Arrange pecan halves on top in a decorative pattern.

4. 4
   • brown sugar200 g

   Bake until set — Bake for 45–50 minutes until the filling is set but still has a slight jiggle in the center. Cover the edges with foil if they brown too quickly.

   ⏱45 min
5. 5

   Cool completely — Cool the pie completely on a wire rack, at least 2 hours, before slicing to let the filling fully set.

   ⏱2 hr