Homemade Pecan Pie | Makes 8 Slices
with a Salted Caramel Glaze and Maple Syrup
- Cereals containing gluten
- Wheat
- Milk
- Nuts
- Pecan Nuts
- Soya
- Egg
- Milk
- May contain traces of allergens
- Pistachio nuts
- Almonds
- Cashew nuts
- Sesame
- Nuts
- Peanut
- Brazil nuts
- Hazelnuts
- Macadamia Nuts
Indulge in a slice of Americana! Pecan pie reigns supreme as an American classic due to its Southern roots and easy availability of the native pecan nut. Offering a decadent combination of rich, gooey filling studded with crunchy pecans, it's a true taste of Southern comfort in every bite.
Ingredients
½ pack(s)
Velvety Vanilla Cake Mix
(Contains: Cereals containing gluten, Wheat May contain traces of: Soya, Egg, Milk)
30 grams
Unsalted Butter
(Contains: Milk)
2 sachet(s)
Maple Syrup
120 grams
Salted Caramel Sauce
(Contains: Milk)
100 grams
Pecan Nut Halves
(Contains: Nuts, Pecan Nuts May contain traces of: Pistachio nuts, Almonds, Cashew nuts, Sesame, Nuts, Peanut, Brazil nuts, Hazelnuts, Macadamia Nuts)
Not included in your delivery
4 tbsp
Plain Flour
40 milliliter(s)
Water
1.5 tbsp
Vegetable Oil
30 grams
Sugar
1 unit(s)
Egg
Utensils
Instructions
a) Preheat your oven to 180°C/160°C fan/gas mark 4. Line an 8''/20cm round cake tin with baking paper.
b) In a large bowl, combine half the cake mix with the plain flour, water and vegetable oil (see pantry for all three amounts). TIP: Keep the remaining cake mix for another recipe.
c) Mix with a spoon until fully combined, 1 min.
d) Empty the bowl onto your clean worktop. Knead well for a few mins until you have a smooth ball that no longer crumbles. TIP: If the mixture is too dry and crumbly, add a little more water. If it's too wet, add a little more flour.
a) Sprinkle your worktop with plain flour and roll out the dough into a large circle, 3-4mm thick. TIP: If your dough is cracking as you roll it out, you may need to add a little more water or knead it for a little longer.
b) Carefully lift the dough into the lined tin and gently press down into the bottom edges of the tin. TIP: Lift the top edges of the pasty as you press it into the tin to ensure it doesn't crack.
c) Carefully trim away any excess pastry. Your pastry case should be approximately 2-3cm deep. TIP: If any cracks have appeared in your pastry case in this step, use excess dough to fill the cracks by pressing them into the pastry.
d) Use any extra dough to thicken the bottom edges of the pie crust. This will help avoid breakage in the weakest part of the pastry case.
a) Using a fork, prick holes in the bottom of your pastry. TIP: We recommend pricking it 20-30 times.
b) Scrunch up a large piece of baking paper, then un-scrunch and place into the centre of your pastry case.
c) Top the baking paper with ceramic baking beans, ensuring the baking beans cover the whole base of your case. TIP: If you don't have ceramic baking beans, you can use uncooked rice or lentils.
d) Bake the pastry case on the middle shelf of your oven for 15 mins, then gently remove the baking beans and baking paper. TIP: The ceramic baking beans will be hot!
e) Return the pastry case to the oven until the bottom is lightly golden, 8-12 mins.
a) While the pastry bakes, combine in a medium saucepan the butter, maple syrup, all but half a sachet of the salted caramel sauce (reserve the half sachet for later) and the sugar (see pantry for amount).
b) Stir on medium heat until the butter has just melted, 1-2 mins, then remove from the heat.
c) Vigorously mix in the egg (see pantry for amount) to combine.
d) Stir through the pecans and set aside for later.
a) Once the pastry case is baked, remove it from the oven and increase the temperature to 210°C/190°C fan/gas mark 6.
b) Once the oven is up to temperature, add the pecan filling to the case.
c) Cover the top of the pie with aluminium foil and return to the oven.
d) Bake for 10 mins, then lower the oven temperature to 160°C/140°C fan/gas mark 3.
e) Bake until the filling is lightly golden and the centre only has a very slight jiggle, a further 20-25 mins.
a) Once baked, remove from the oven and allow to cool slightly, 5-10 mins.
b) Once cooled, drizzle over the remaining salted caramel sauce. Using a pastry brush, spread the salted caramel sauce over the surface of the pecan filling for a shiny finish.
c) Allow the pecan pie to cool for a further 30 mins before removing from the tin and serving.
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the taste, with many describing it as delicious and one calling it the best pecan pie they've ever had.
- Ease of prep: Some found the recipe challenging, with a few mentioning issues like sticky dough or difficulty with the pastry base.
- Suggestions: Consider adding more flour if the dough is sticky; serve with ice cream or crème fraîche for extra indulgence.
