This delicious Pecan Nut Pie is a simple, sweet treat that’s perfect for any occasion. With a rich, buttery filling and crunchy pecans, it’s both satisfying and easy to make. You can use store-bought pie crust to save time or go all out with homemade—either way, it’s sure to impress!
Ingredients Needed:
- 200g soft light brown sugar
- 50g granulated sugar
- 115g melted and cooled butter
- 2 large eggs
- 8g all-purpose flour
- 15ml milk
- 2 teaspoons best vanilla extract
- 150g roughly chopped pecan nuts
How To Make Pecan Nut Pie Recipe?
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Beat the eggs: In a large bowl, beat the eggs until foamy.
- Add the butter and sugars: Fold in the melted butter, then stir in the light brown and granulated sugars.
- Mix the remaining ingredients: Add the milk, flour, vanilla extract, and chopped pecan nuts, mixing everything until well combined.
- Prepare the pie shell: Pour the mixture into a prepared pie shell (store-bought or homemade).
- Bake: Bake for 10 minutes at 200°C (400°F), then reduce the temperature to 175°C (350°F) and bake for another 40 minutes, or until the pie filling is set and golden.
Recipe Tips:
- Don’t Overmix: Stir gently to keep the pie filling light and soft.
- Check with a Toothpick: Insert a toothpick into the center of the pie. If it comes out clean, it’s ready.
- Chill the Pie Shell: If you’re using a homemade crust, chill it for 30 minutes to stop it from shrinking.
- Toast the Pecans: Lightly toast the pecans for a richer flavor.
How To Store Leftovers?
- Refrigerate: Let the leftover pie cool to room temperature before storing it in the fridge in an airtight container for up to 3-4 days.
- Freeze: Cool the pie completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw it in the fridge overnight before serving.
Nutrition Facts:
- Calories: 370 kcal
- Total Fat: 20g
- Saturated Fat: 5g
- Cholesterol: 65mg
- Sodium: 85mg
- Carbohydrates: 44g
- Dietary Fiber: 1g
- Sugars: 21g
- Protein: 3g
Try More Nigella Lawson Recipes:
Nigella Pecan Nut Pie Recipe
Description
This delicious Pecan Nut Pie is a simple, sweet treat that’s perfect for any occasion. With a rich, buttery filling and crunchy pecans, it’s both satisfying and easy to make. You can use store-bought pie crust to save time or go all out with homemade—either way, it’s sure to impress!
Ingredients
Instructions
- Preheat the oven: Preheat your oven to 200°C (400°F).
- Beat the eggs: In a large bowl, beat the eggs until foamy.
- Add the butter and sugars: Fold in the melted butter, then stir in the light brown and granulated sugars.
- Mix the remaining ingredients: Add the milk, flour, vanilla extract, and chopped pecan nuts, mixing everything until well combined.
- Prepare the pie shell: Pour the mixture into a prepared pie shell (store-bought or homemade).
- Bake: Bake for 10 minutes at 200°C (400°F), then reduce the temperature to 175°C (350°F) and bake for another 40 minutes, or until the pie filling is set and golden.
Notes
- Don’t Overmix: Stir gently to keep the pie filling light and soft.
- Check with a Toothpick: Insert a toothpick into the center of the pie. If it comes out clean, it’s ready.
- Chill the Pie Shell: If you’re using a homemade crust, chill it for 30 minutes to stop it from shrinking.
- Toast the Pecans: Lightly toast the pecans for a richer flavor.
Nigella Pecan Nut Pie Recipe