Cook and Scale
Classic Pecan Pie
8 servings · 75 min total
A rich, gooey Southern classic with a buttery pastry shell and a sweet molasses filling packed with toasted pecans.
Ingredients
- 1 puff pastry sheet
- 300 g pecans, roughly chopped, plus extra halves for topping
- 3 egg
- 200 g brown sugar
- 60 g butter, melted
- 1¾ dl molasses
- 1 tsp vanilla extract
- 1 pinch salt
Contains: Gluten, Milk, Egg, Tree nuts
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
Whisk the filling — In a large bowl, whisk the eggs, brown sugar, melted butter, molasses, vanilla extract and salt until smooth.
- 3.
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.
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.
- 5.
Cool completely — Cool the pie completely on a wire rack, at least 2 hours, before slicing to let the filling fully set.