Pecan Pie

Pecan Pie with Caramel Sprinkles

Sweet, rich and caramelly, filled with creamy, soft pecans and topped with toasted, praline like nuts, this pecan pie is quick and easy to make. A gorgeous autumn dessert. I love pecan pie. I know it’s American and I’m British born and bred, but that bothers me not a jot. The crumbly flaky pastry filled with soft, creamy nuts encased in a sweet, rich, caramelly goo is gorgeous. The toasted, praline like pecans on the surface make the whole thing sing. This has to be one of my favourite autumn desserts.

pies

Cooking time: 55 min

You’re going to need:

  • Enough pastry to line a 23cm (9 inch) tart tin/pie dish
  • 60 g (¼ cup) melted butter
  • 300 g (1½ cups) soft light brown sugar 2 tablespoons milk
  • 1 tablespoon flour
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 110 g (1 cup) pecan halves

Instructions:

  • Line the tart tin in your usual way (I often use shop bought pastry for this) place in the fridge and chill for at least half an hour.
  • Mix together the butter sugar milk flour and vanilla extract. Stir in the eggs then stir in the pecan halves.
  • Pour the pecan mixture into the unbaked pastry case and bake at 180⁰C (350 F) for 45 minutes.