RECIPE: Sticky pecan pie

Impress the family with this easy but tasty pie... 

Pecan pie

Serves 6-8


100g Kerrygold unsalted butter

100g golden syrup

1 tsp vanilla extract

225g brown sugar

3 free-range eggs, beaten

1 x 245g shop-bought shortcrust pastry case

285g pecan nuts

Cooking time

15 minutes preparation and 50 minutes baking time

How to make it

  • Preheat the oven to 180C/350F/Gas 4.
  • Place the butter, golden syrup, vanilla extract and sugar into a heavy-based saucepan over a low heat. When the butter has melted, remove the pan from the heat and leave to cool for 5-10 minutes.
  • Add the beaten eggs to the mixture and stir well.
  • Arrange the pecan halves evenly in the pastry case and carefully pour over the syrup mixture.
  • Place into the preheated oven and bake for 40-50 minutes – the pie will be golden-brown, but the filling should still be slightly soft.
  • Leave the pie to cool on a wire tray. Serve with a good dollop of whipped cream.



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Guest Wednesday, 28 October 2020

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