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Decadent Pecan Pie recipe

Decadent Pecan Pie recipe

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  • Recipes
  • Dish type
  • Pies and tarts
  • Sweet pies and tarts
  • Nut pie
  • Pecan pie

This delicious pecan pie is highly indulgent. It's made with the addition of double cream and brandy. Enjoy with whipped cream for the perfect end to any meal.

30 people made this

IngredientsServes: 12

  • 3 eggs, beaten
  • 200g caster sugar
  • 2 teaspoons melted butter
  • 175g golden syrup
  • 125ml double cream
  • 125ml brandy
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 tablespoons chopped pecans
  • 1 (23cm) unbaked shortcrust pastry case
  • 110g pecan halves

MethodPrep:15min ›Cook:45min ›Ready in:1hr

  1. Preheat oven to 190 C / Gas 5.
  2. In a small bowl, mix together the eggs, sugar, butter, golden syrup, double cream, brandy, vanilla and salt.
  3. Stir in chopped pecans and pour into pastry case.
  4. Arrange pecan halves on top and bake for 40 to 45 minutes. Remove from oven, cool and serve.

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Reviews & ratingsAverage global rating:(17)

Reviews in English (15)


I decided to stray from my "traditional" pecan pie this year for Thanksgiving and give this recipe a try. BIG HIT! I don't think I'll ever go back to the old recipe after having this pie. It was wonderful. Everyone who tried it agreed it was the best pecan pie we've ever tried. I did have to increase the baking time to around 55 minutes. The recipe called for dark corn syrup, but light works just as well. Also, the directions call to add the "whipped" cream. This was a little confusing as it should (I believe) just be the heavy cream (NOT whipped). All-in-all, it was heavenly and I'll definitely make it again. Thanks for sharing it, "Peanut"!-26 Nov 2000


I found this recipe and made it for my family for Thanksgiving dinner. It was an absolute hit and I have been assigned the "official" pecan pie maker for Thanksgiving get togethers!-11 Nov 2001

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Making an Instant Pot Pecan Pie with Chocolate Chips

I have to admit, I was never a big fan of pecan pie as a kid. I grew to tolerate it as an adult, but once I tried Derby Pie, my tune changed.

Derby Pie is basically a pecan pie with chocolate chips in it, and if you ask me, pecans and chocolate practically beg to be paired together.

So for this Instant Pot pecan pie recipe, I most definitely added chocolate chips–it makes it an extra decadent treat. But if you want to skip the chocolate chips, you can just add extra pecans!

I use a graham cracker crust, because a traditional pastry crust won’t fare well in a moist environment.

And I have to say, I may never use a pastry crust for pecan pie again, because the graham cracker crust is so good!

Learn how to use your Instant Pot to save time and wow your family with easy meals!

"Thanks for sharing your knowledge and experience in such a friendly and delightful way. So far, I'm very impressed with the results. thanks again for your guidance into this new realm of cooking!" -- Margaret

  • Pecan Halves: You’ll divide these
  • Butter: Adds richness Melt the butter then let it cool.
  • Eggs: This is the binder and give the pie lift
  • Vanilla: Flavor
  • Corn Syrup: It wouldn’t be pecan pie without it
  • Molasses: Adds a deep rich flavor
  • Brown Sugar: Can’t use all corn syrup, and dark or light do the trick
  • Flour: Helps it not be super runny
  • Salt: Balances the sweet.
  • Cinnamon: Adds a bit of magic to the flavor

Let’s Bake a Pie!

  1. Whisk: In a small bowl mix the flour, sugar, and salt with a whisk
  2. Food Processor: Place the flour mixture in the food processor and add cold cubed butter. Pulse several times till mixture is pea or bean sized.
  3. Water: Turn the processor on and drizzle the cold water over the dough mixture through the water hole. Add enough water for the dough to pull together. Stop and scrape the bottom to make sure the flour is all incorporated.
  4. Refrigerate: Turn the dough out onto the counter and form into a disk. Wrap in plastic wrap and place in the fridge for at least an hour.
  5. Roll: Remove from fridge and roll into a circle about 2 inches larger than your pie dish. Use extra flour to keep dough from sticking to the counter and roller.
  6. Form: Place the dough over the pie dish, and lightly press the dough into the bottom and side of the pie dish. Trim excess dough leaving just enough to fold under and create a fluted edge.
  7. Cover: Cover and refrigerate for another 15-30 min or you can freeze for later.
  8. Parchment: Using a fork poke steam holes in the bottom of the pie dough and on the sides.Place a large piece of parchment over the dough and place pie weights or dry beans on top to fill the whole pie crust. Make sure the parchment is large enough to cover the edges of the crust entirely.
  9. Blind Bake: Place the pie dish on a large baking sheet and bake at 425 for 25 min. Carefully remove the pie and remove the parchment and pie weights. Then bake for another 5 min. Place on a cooling rack to cool.

Pie Filling

  1. Beat: In a medium mixing bowl blend the melted butter, eggs, light corn syrup, molasses and vanilla, beat till smooth.
  2. Whisk: In a separate bowl whisk the sugar, flour, salt and cinnamon then add to the wet ingredients and beat till completely incorporated.
  3. Add: Place 2 cups of chopped pecans into the cooked pie crust.
  4. Pour: Pour the filling over the pecans in the pie crust, allowing it settle and fill all the spaces. Arrange the 1/2 cup of un chopped pecans on top in desired pattern.
  5. Place: Place the piece on a baking sheet and cover the edge with a pie shield or thin strips of foil.
  6. Bake: Bake at 350 degrees for 60-70 minutes till the middle is just slightly jiggly. Cool completely.


  • 1/2 (14.1-oz.) package refrigerated piecrusts
  • 1 tablespoon powdered sugar
  • 4 large eggs
  • 1 1/2 cups firmly packed light brown sugar
  • 1/2 cup butter, melted and cooled to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup chopped pecans
  • 2 tablespoons all-purpose flour
  • 2 tablespoons milk
  • 1 1/2 teaspoons bourbon (vanilla extract may be substituted)
  • 1 1/2 cups pecan halves

Preheat oven to 325°. Fit piecrust into a 10-inch cast-iron skillet sprinkle piecrust with powdered sugar.

Whisk eggs in a large bowl until foamy whisk in brown sugar and next 6 ingredients. Pour mixture into piecrust, and top with pecan halves.

Bake at 325° for 30 minutes reduce oven temperature to 300°, and bake 30 more minutes. Turn oven off, and let pie stand in oven, with door closed, 3 hours.

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Pecan pie lasagna. Easy Pecan Pie Lasagna. 2 tsp Vanilla. In a large bowl using a hand mixer or in the bowl of a stand mixer using the whisk attachment beat cream cheese and sugar until light and fluffy.

Spread a thin layer of cream cheese mixture in a 9-x-13 baking dish. 1 cup Heavy cream. 2 8-оz blocks cream cheese softened.

FOR THE WHIPPED CREAM. In a medium bowl whisk together milk pudding mix and vanilla. Top with the remaining graham crackers then layer the remaining pudding mixture and the.

2 8-oz blocks Cream cheese. 12 ingredients 14 cupCaramel 12 tspCinnamon 12 cupGranulated sugar 12 tspKosher salt 1 PinchKosher salt 2 tspVanilla 3 34-oz packagesVanilla pudding mix. See more ideas about recipes yummy food food.

Add half of pudding mixture and top with half of cream cheese mixture. 3 34-oz расkаgеѕ vаnіllа рuddіng mix. 1 34 cup Pecan toasted.

Pecan Pie Lasagna is the Thanksgiving dessert we cant stop thinking about. Pecan Pie Lasagna is the dessert your Thanksgiving crowd wont stop talking about. 3 34-oz packages Vanilla pudding mix.

Jan 27 2021 – Explore Talia Gomezs board Pecan Pie Lasagna on Pinterest. Fold in pecans and kosher salt.

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How to Make Pecan Pie Without Corn Syrup

Making pecan pie without corn syrup is super easy. Place the pecans in a layer inside the pie crust. Pop that in the fridge and mix up the filling. To make the decadent filling, whisk the salt, sugar, and cinnamon together, then stir in the maple syrup and beat in the eggs. Take a small saucepan and melt the butter and stir in the flour to make a roux. Pour this into the maple syrup mixture and stir so that it's well combined. Transfer the filling to the pie crust, making sure to cover the pecans, then bake the pie for 10 minutes at 400°F. After 10 minutes, lower the heat to 350°F and bake the pie for another 50 to 55 minutes, or until the sides of the pie crust turn a beautiful golden brown and the center of the filling has set.

  • Butter
  • Brown Sugar
  • Maple Syrup
  • Salt
  • Eggs
  • Bourbon
  • Vanilla
  • Pecans
  • Flaky Sea Salt

The ingredients and instructions for this recipe are really simple. There are just a few things to keep in mind:

  • Bake the pie in the middle to lower third of the oven. If you bake it on the upper rack, you’ll run the risk of it getting too brown before the pie is done.
  • You can substitute bourbon extract or extra vanilla for the bourbon if desired.
  • To make slicing easier, chill the pie beforehand.

Decadent Pecan Pie recipe - Recipes

Pecan Pie is not for the faint of heart, even when baked into a regular-size pie tin with a regular amount of sweet, rich filling and then topped with regular whipped cream. This version of Pecan Pie (both words capitalized because there’s nothing regular about it and caps = deserved importance) takes it to the next level, in a deep-dish-Chicago-style sort of way.

The facts: a swirl of toasted pecans creates a crispy, caramelized upper crust- a crust that dares you to poke a fork through its perfect pecan surface- a dare you will win, because you know what’s waiting for you underneath that pecan roof: an unprecedentedly (almost obscenely) thick layer of smooth, intensely (but entirely appropriately) rich Pecan Pie goo… all housed in a tender, baked-till-golden-brown cream cheese crust, capped with a generous dollop of Bourbon Whipped Cream- an adult-rated way to finish this serious, proper Pecan Pie.

The background: I fell in love with pecan pie at an early age, and although I was never faithful to it (how could I be in a world full of caramel with chocolate and lemon with coconut?), I kept it at the top of my List of Desserts to Order if Found On a Restaurant Dessert Menu (you know what I’m talking about- the desserts that stop you in your tracks when you find them on a menu). Truth be told, I prefer less pecans in my pecan pie (shock! horror!) to better showcase the gooey filling. In fact, I am a fan of the Pecanless Pecan Pie– an even more intense dessert experience without the pecans to distract you from the sheer and utter sweetness. Definitely not for everyone.

But back to the issue at hand. Upon procuring a deep-dish pie plate, I knew what had to happen… pecan pie could become Pecan Pie, according to the ‘more is better’ philosophy.

So take a deep breath, and Deep-Dish away.

The Pastry Options:

1.The Flaky Double Pie Crust: the traditional crust which is tried and true for its flakiness and butteriness. (Since you won’t need the full double crust for this recipe, cut dough ball in half before rolling out and freeze one half for later use.)

2. The “impossible to screw up” Cream Cheese Pie Crust: this crust tastes fantastic, is a bit less flaky, and is quite a bit easier to work with. I used this dough for the pie I just made, and have no regrets. None whatsoever.

The Gooey Filling:

1 1/2 cups lightly toasted pecan halves

4 large room temperature eggs

2 large room temperature egg yolks

1 tablespoon real vanilla extract

1/2 teaspoon salt

3/4 cups light brown sugar

1/4 cup white sugar

2 tablespoons unsalted butter, melted

3/4 cup light corn syrup

3/4 cup dark corn syrup (use 1 1/2 cups of either light or dark if it’s all you have)

The Bourbon Whipped Cream (optional):

1 cup heavy cream

2 teaspoons confectioners’ sugar

1 tablespoon bourbon (or dark rum)

  1. Prepare the pie crust by rolling out half of the Flaky Double Pie Crust dough according to the directions, or the full Cream Cheese Pie Crust recipe- making sure to use a deep-dish 9-inch pie plate instead of a regular pie plate.
  2. Preheat the oven to 375°. Place a rack in the middle of the oven (for the pie) and then place a baking sheet on a rack underneath the pie to catch any gooey overflow.
  3. In a large bowl, whisk the eggs, egg yolks, vanilla and salt together, then whisk in both sugars, butter, and both corn syrups until smooth.
  4. Sprinkle the pecans in the bottom of the pie shell, and then pour the filling over the pecans, making sure that the pecans are coated in the goo.
  5. Bake at 375 for 15 minutes, then lower the oven temperature to 325° and bake for about 70 minutes, or until the crust is looking toasty & golden and the filling is looking puffy in the center & crackly around the outsides. Allow the pie to cool on a rack completely. (Store any leftovers in the fridge, but serve at room temperature.)
  6. To make whipped cream, add all three ingredients into a chilled mixing bowl and whip until soft peaks form in the cream, scraping the sides of the bowl once in the midst of beating. Add a spoonful to the tops or sides of the pie slices, and then serve & indulge. (Store any whipped cream leftovers in the fridge.)


  • A quick word on the pecans… since they are a fairly important ingredient in the pie (do you think?), you’ll want to make sure they are fresh (a.k.a. not from the bulk bin), and you’ll want to take the extra few minutes to lightly toast them. Go ahead and use pecan pieces if you don’t want to spend the cash on the perfect little halves. (Pop them in the oven while it’s preheating, and check after 8 minutes or so to make sure they aren’t browning. Your goal is to just start to smell them toasting.)
  • Don’t feel like making your own crust? It’s okay, lazy baker. There’s no shame in short-cutting it every once in a while, as long as you come clean when serving it. By all means, pour the gooey filling into a frozen store-bought jobbie- as long as it’s a deep-dish version.
  • Prefer a thinner, non deep-dish pie? Worry not- it will still be Decadent, just not Deep-Dish. Simply pour the filling into a pie crust placed into a regular 9 or 10-inch pie plate, and bake for 45 minutes instead of an hour.
  • Notes on the filling: as for light vs. dark corn syrup– I like to use a bit of dark to deepen the color and taste of the pie, but you can use light or dark interchangeably. For an adult rated pie, add 2 tablespoons of bourbon or dark rum to the filling.
  • Extra goo? It’s possible that you’ll have more goo than will reasonably fit into your pie crust. Don’t commit the world’s worst baking crime: Throwing Out Goo. Do one a few things, and tell me if you haven’t found the path to eternal happiness… make a Baby Goo Pie, like the picture off to the side (re-roll your pie scraps- gasp!- and fit into a small tart pan or mini springform pan pour the goo in and bake with or without pecans for 15 – 20 minutes, depending on how shallow the pan is). You could also make Goo Brulee with the leftover filling (simply pour the goo into a ramekin, pop into the oven for 8 – 10 minutes until just a tad jiggly in the center, and cool. Sprinkle with sugar and use a creme brulee torch or broiler in your oven to caramelize the sugar crust). By all means, you could stir leftover goo with any kind of nut and bake on top of the World’s Best Fudge Brownie (just pour onto the brownie ‘base’ after 15 minutes of baking time in the oven).
  • Decorating the top of the pie is totally your call. You can take the rustic route (tossing the pecans into the pie in a confident, I Don’t Care way), or you can decoratively arrange additional pecans (in an I’m Neurotic But It’s Okay way) on the top of the pie after 15 minutes in the oven.
  • The pie is done when the internal temperature reaches about 200 degrees, if you plan to use a candy thermometer. Or you could do what I do- check that it’s still the smallest bit jiggly in the middle by poking the side of the pie plate. (Chill the pie before cutting if you fear the insides will resemble a gooey sludge.) Full disclosure- don’t make your crust too thick, or you’ll end up with the Recipe for Disaster that I experienced here.
  • What if I don’t want to eat the whole pie? That’s crazy talk!
  • What if I really don’t want to eat the whole pie? I understand that pecan pie is special and that you might only be able to handle it in measured doses. So here’s the perfect solution: freeze individual slices for when you know you need a piece in your life. Refrigerate the leftovers, cut the pie into pieces (which will be so much easier when chilled), wrap the pie in plastic wrap and then cover with tin foil so it’s airtight when freezing. Voila. (If you don’t want to freeze your pie tin, place the individual pieces on wax paper and freeze in a separate airtight container.) Freeze for no longer than two months.
  • Any nutritional info? Yeah, no. This pie recipe isn’t going to be featured in Cooking Light magazine any time soon.

Pecan Pie Recipe

Prep Time: 15 minutes
Cook Time: 115 minutes
Serving Size: 1 slice (98g)
Calories: 340


1 unbaked pie shell, 9-inch

1 ⁄ 4 cup unsalted butter, melted


Assemble all ingredients preheat oven to 350° F.

In a medium mixing bowl, combine corn syrup, Truvia Sweet Complete ® Granulated All-Purpose Sweetener, oats, melted butter, salt, beaten eggs, pecans, vanilla, water and molasses.

Pour into a prepared unbaked pie shell.

Bake for 50-55 minutes until set.

For a crisper bottom crust, preheat a cookie sheet in the oven before placing unbaked pie on sheet to bake.