Rob’s Quick and Easy Pecan Pie

22 Nov 22

As it’s Thanksgiving in the USA, we thought we would ask our Development Chef, Rob, to share with us a recipe for a traditional, tasty, Thanksgiving treat – a pecan pie!

Here’s what you’ll need:

  • 375g ready-rolled shortcrust pastry
  • 2 large eggs
  • 100g dark brown soft sugar
  • 1 tbsp golden syrup
  • 170g condensed milk
  • 75g margarine
  • 100g pecan nuts
  • 1 tsp vanilla extract


  1. Preheat your oven to 200˚C.
  2. Line a loose-bottomed, fluted flan tin with your ready-rolled shortcrust pastry. Allow the excess pastry to hang over the sides of the tin. Prick the base with a fork, and chill for 10 minutes.
  3. Place a sheet of baking paper onto the pastry and weigh down with baking beans.
  4. Bake for 10 minutes, then remove the beans and paper, and bake for a further 10 minutes.
  5. Once cooled, take a sharp knife and cut away the excess pastry from the edge.
  6. Reduce the oven temperature to 170˚C.
  7. In a large bowl, whisk together the eggs, dark brown sugar, golden syrup, condensed milk, margarine and vanilla extract. Pour into the pastry case, then sprinkle the pecan nuts over the top.
  8. Bake for about 50 minutes, until the filling is just set.
  9. Leave to cool for about 20 minutes, then enjoy!