Classic Pecan Pie Recipe
Prep Time:
Cook Time:
  • 1 package sweet shortcrust pie crust
  • ⅓ cup butter, softened
  • ½ cup golden granulated sugar
  • ½ cup maple syrup
  • ½ cup golden syrup
  • 4 eggs, beaten
  • ½ teaspoon vanilla extract
  • 1 ½ cups pecans
  1. Preheat the oven to 300 F and grease a 9-inch, non-stick pie tin.
  2. On a lightly floured surface, roll out the pie crust. Line the prepped pie tin with the pastry. Prick the bottom of the crust with a fork.
  3. Line the pastry crust with baking parchment or foil and fill the pie tin with baking beans. Bake for 15-20 minutes, until the sides are set. Remove the beans and parchment, and return the tin to the oven for 5 more minutes, until the pastry is golden. Let it cool.
  4. In a large bowl, whisk the butter and sugar together with an electric beater until light and fluffy. Keep the beaters going, and pour in both syrups. Gradually add the eggs and the vanilla, and keep whisking until combined.
  5. Stir through the pecans, then pour the mixture into the prepared pie crust. Bake for 10 minutes.
  6. Turn the heat down to 280 F and continue baking for 30 mins, until the pie is golden brown and the filling is firm.
  7. Remove the pie from the oven and set it on the counter to cool fully in the pan. Lift it out carefully onto your serving plate.
  8. Serve with whipped cream or ice cream.