Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
Pecan Pie

Pecan Pie

Brought to you by: Carnation
    10 serving

Prep time:

Cook time:

Serves: 10

This pecan pie recipe makes for an easy and delicious teatime treat or dessert. This version of the beloved classic uses thick Carnation Condensed Milk to create the signature sticky sweetness every pecan pie needs. Serve it as is with a mug of your favourite tea or warm it up and serve it with a scoop of vanilla ice cream for something extra special.
Share recipe

Ingredients

  • 1 320g sheet ready-rolled shortcrust pastry
  • 2 large eggs, beaten
  • 100g dark brown soft sugar
  • 1 tbsp golden syrup or maple syrup
  • 170g Carnation Condensed Milk
  • 75g buttery baking spread
  • 100g pecan nuts
  • 1 tsp vanilla extract

Method

Step 1

Preheat the oven to 200°C/180°C fan/gas 6.

Step 2

Roll out the pastry sheet to a thickness of 3mm, then use it to line a 20cm loose-bottomed, fluted tart tin, pressing it gently around the base and up the sides of the tin. Allow any excess pastry to hang over the rim of the tin.

Step 3

Prick the pastry base with a fork and chill in the fridge for 10 mins.

Step 4

Place a sheet of baking paper inside the pastry case, ensuring all of the pastry is covered with paper, and weigh it down with baking beans or dried lentils.

Step 5

Bake in the oven for 10 mins, then remove the beans and paper and bake for a further 10 mins until lightly golden and sandy to the touch. Remove from the oven and leave to cool for 10 mins on a cooling rack.

Step 6

Once cool, use a small sharp knife to remove the excess pastry from around the rim of the tart tin.

Step 7

Reduce the oven temperature to 170ºC/160°C fan/gas 4.

Step 8

In a large bowl, whisk together the eggs, sugar, syrup, condensed milk and baking spread.

Step 9

Pour the mixture into the pastry case then scatter the pecans evenly over the top.

Step 10

Bake the tart in the oven for 50 mins or until the filling is just set with a slight wobble remaining in the middle. Leave it to cool for approx. 20 mins on a cooling rack before refrigerating or slicing and serving immediately.

Tips or serving suggestions

To save even more time, you can use a ready-made pastry case.

Shop the ingredients

You might like