Sweet Spot American Vegetarian Dessert

Pecan Pie

Southern American holiday classic, buttery shortcrust shell filled with caramelised pecan halves in a dark corn syrup and bourbon custard.

Not rated yet

American

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

20 minsPrep

55 minsCook

2 hrs 15 minsTotal

MediumLevel

🍸Bourbon on the rocks 🥤Pedro Ximénez sherry, Jerez

Nutrition per Serving

598 Calories

9g Protein

38g Fat

63g Carbs

48g Sugar

3g Fiber

185mg Sodium

102mg Chol

Ingredients

For 2 servings

shortcrust pastry 80g (2.8 oz)

large egg 1

dark brown sugar 25g (0.9 oz)

dark corn syrup 60ml (1/4 cup)

unsalted butter 15g (0.5 oz)

bourbon 0.75 tsp

vanilla extract 0.5 tsp

fine salt 0.125 tsp

pecan halves 63g (2.2 oz)

Instructions

Prep

Roll 80g pastry to 14cm circle, line a small 10cm pie dish (or use a tartlet tin), crimp edges. Prick base, chill 15 minutes. Whisk 1 egg, 25g brown sugar, 60ml corn syrup for 1 minute until smooth. Whisk in 15g melted butter, 0.75 tsp bourbon, 0.5 tsp vanilla, and 0.125 tsp salt until combined.

Bake 1

Preheat oven to 180°C. Blind bake pastry with baking beans 12 minutes at 180°C, remove beans, bake 3 minutes more until the base is dry. Cool on a rack.

Build

Spread 63g pecan halves evenly over cooled crust, packing them in tightly. Pour custard mixture slowly over pecans—they will float upward, creating a layered surface.

Bake 2

Bake at 180°C for 20 to 25 minutes until the filling is just set in the centre with only a slight wobble and the top is golden brown.

Rest

Cool completely on a rack for at least 1 hour—the filling continues to set as it cools to room temperature.

Plate

Slice into thin wedges and plate with a scoop of vanilla ice cream alongside. Serve at room temperature.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.