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The dessert, From around the world

Pecan pie

Pecan pie is a Southern dessert with caramelized pecans set in a maple syrup filling, serving 6. It takes 30 minutes of active work and is made entirely the day before, from crust to baking. Easy to pull off for €2.60 per person, the key is pulling it from the oven while the center still jiggles, it firms up as it cools.

For a festive table, I suggest a Southern pecan pie, rich with caramelized pecans.

Pecan pie
For
6 people
Work
30 min
Total time
2 h 40
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.60
Calories per person
640 kcalcalculated by Kiloach, your weight coach

Pecan pie pairs a crisp shortcrust with a fudgy, almost caramel filling where toasted pecans bring their crunch. Maple syrup gives it that deep, slightly woody flavor that defines the dessert, far from your usual fruit tart. It's rich, so small slices go a long way.

It's the dessert for a fall or winter family meal, a holiday gathering, or a dinner where you want to impress without being stuck in the kitchen on the day. Since it's made entirely the day before, you can fit it around a heavy meal and spend the evening with your guests instead.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 5 steps, 1 h 40
  2. The same day Nothing to do
  3. Before the guests arrive Nothing to do
  4. When it's time to serve 1 step

Make the whole pie the day before, from crust to baking, it just needs to cool and rest overnight. On the day, there's nothing left to do except pull it out an hour before serving so it comes back to room temperature. Slice it into thin wedges right before bringing it to the table.

The ingredients

6 people

Pantry

  • Flouroften in the pantry 250 g
  • Sugar for the crustoften in the pantry 1 tbsp
  • Ice wateroften in the pantry 5 cl
  • Pecans 250 g
  • Brown sugaroften in the pantry 150 g
  • Maple syrup 10 cl
  • Vanilla extractoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Butter for the crust 125 g
  • Eggs 3
  • Melted butter 60 g

Allergens Gluten, Lactose, Eggs, Tree nuts

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Rub the flour with the cold butter, sugar, and a pinch of salt, bind with ice water, and let the dough rest in the fridge. 45 min

    Use very cold water, it keeps the dough crisp.

  2. Roll out the dough into a pan, prick the bottom, and blind bake it. 15 min

    Fill with dried beans over parchment paper so the bottom doesn't puff up.

  3. Whisk the eggs with the brown sugar, maple syrup, melted butter, and vanilla.

    If you don't have maple syrup, use honey or corn syrup instead.

  4. Spread the pecans over the pie crust and pour the filling over them.

    Arrange a few whole pecans on top, they look nice.

  5. Bake at 175°C until the filling is set at the edges and still slightly jiggly in the center, then let it cool. 40 min

    Cover the edges with foil if the crust browns too fast.

When it's time to serveThe final touches, right in front of your guests.

  1. Take the pie out an hour before serving and cut it into thin slices.

    It's very rich, small slices are plenty.

Our tips to get it right

  • Toast the pecans lightly in a dry pan for a few minutes before adding them, they gain crunch and flavor.
  • Set a baking sheet under the pie pan while it bakes, the maple filling sometimes bubbles over the edges.
  • Let the pie cool fully at room temperature before covering it, the filling keeps setting for several hours.

The variations

  • Swap part of the pecans for walnuts or hazelnuts, the flavor turns milder but stays just as rich.
  • Melt two squares of dark chocolate into the filling for a chocolate version kids tend to love.
  • Use a store bought crust if you're short on time, the filling is really what makes this pie work.

What to serve it with

  • A scoop of vanilla ice cream
  • Lightly sweetened whipped cream
  • Coffee or black tea

Storage

Pecan pie keeps 2 to 3 days in the fridge, covered or in a sealed container. It freezes well whole or in slices, thaw overnight in the fridge then bring to room temperature before serving.

Questions about this recipe

Why is the center of my pecan pie still runny?

That's normal right out of the oven, the filling is still jiggly and finishes setting over several hours as it cools. If it's still runny once fully cold, it needed a bit more baking time.

Can I replace the maple syrup with something else?

Yes, honey or corn syrup both work well and give a similar texture. The flavor will be a touch less woody but the pie stays just as rich.

How do I cut clean slices of pecan pie?

Use a thin knife and wipe the blade between each slice, the filling sticks easily. Cutting the pie cold, then letting slices come to room temperature, also helps keep them neat.

Is pecan pie a good dessert for kids?

Yes, kids generally like the caramelized pecan flavor, and it's an easy dessert to introduce them to. They can help arrange the whole pecans on top before baking.

Can a pecan pie be made ahead?

Yes, it's even recommended. The recipe needs 30 min of work in total, split up like this, the day before, 5 steps, when it's time to serve, 1 step.

How long does it take to make a pecan pie?

Allow 2 h 40 in total, including resting and cooking time, of which 30 min is actual work. The recipe is rated "easy".

How many calories are in a pecan pie?

About 640 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a pecan pie cost?

About €2.60 per person, that's €15.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, tree nuts. Remember to ask your guests about their allergies before putting your menu together.

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