Pecan Pie

Pecans and toffee are meant to be together - and nothing proves that like Pecan Pie. This classic recipe uses thick Carnation Condensed Milk, and really is worth the wait!
Ingredients
Serves: 10
  • 375g pack ready rolled shortcrust pastry
  • 3 large eggs, beaten
  • 150g dark brown soft sugar
  • 2tbsp golden syrup or maple syrup
  • 170g tube Carnation Condensed Milk
  • 100g butter, softened
  • 1tsp vanilla extract
  • 150g pecan nuts

You will also need...

20cm loose-bottomed fluted flan tin
  • Easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    35 mins

    Cook time
    50 mins

Each serving typically contains

  • Energy 2195kJ 527kcal 26%
  • Fat 34.0g 49%
  • Saturates 11.2g 56%
  • Sugars 28.5g 32%
  • Salt 0.74g 12%

of an adult's Reference Intake (RI)*
Energy per 100g: 2014kJ/483kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Preheat the oven to 200°C, 400°F, Gas Mark 6.
  2. 2. Line the tin with the pastry, pressing gently into base, sides and rim. Allow the excess pastry to hang over the sides. Prick the base with a fork and chill for 10 minutes.
  3. 3. Place a sheet of baking parchment onto the pastry and weigh down with baking beans or dried lentils. Bake for 10 minutes then remove the beans and paper and bake for a further 10 minutes. When cool, take a sharp knife and cut away the excess pastry from the edge.
  4. 4. Reduce the oven temperature to 170ºC, 325ºF, Gas Mark 3.
  5. 5. In a large bowl, whisk together all the filling ingredients except the pecan nuts. Pour into the pastry case and sprinkle over the pecans. Bake for about 50 minutes until the filling is just set. Leave to cool for about 20 minutes.
  6. Look out for ready baked pastry cases to make this recipe super quick!

Discussion Board

  • Kitty cat
    February 23, 2014
    This is a really yummy recipe and tastes like the pecan pie I've had on holiday in America. It was a real crowd pleaser served warm with ice cream.
  • Debbie
    February 05, 2014
    Can I cheat with a pre made pastry case brought from the supermarket?? Should I use a savoury or sweet base?

    Carnation says:
    Hi Deborah, these days you can get some very good premade pastry cases in supermarkets. This is an easy way of cutting the preparation time. Only be aware that the amount of filling might change depending on the size of the case.
  • NatKH
    July 31, 2013
    This is so easy to make and a hit with hubby and my friends :) Sarah, when I make it I cream the butter and sugar together first like I do when baking a cake and then add all the other ingredients as it makes the mix smoother more quickly :)

    Carnation says:
    Hi Nat, thank you for sharing the fantastic tip. Happy baking!
  • Lory
    July 31, 2013
    Can carnation caramel be used for this recipe instead of all the listed ingredients?

    Carnation says:
    Hi Lory, this recipe needs the listed ingredients to set into a a lovely decadent filling. It’s a wonderful treat every time.
  • Nikki
    May 30, 2013
    Is maple/golden syrup necessary? I don't want to pop out and take the bus all the way to town just to get syrup.
    Perhaps there's something I could substitute for it?

    Carnation says:
    Hi Ashley, you could use honey instead if you like but yes you do need to add the syrup... How did you get on we'd love to know!?
  • Jilly
    January 13, 2013
    I would like to make this for a family party can I make it in advance and freeze it?

    Carnation says:
    Hi Jill, yes this one freezes really well. Let it thaw out at room temperature or in the fridge if you prefer.
  • Redmichy
    January 11, 2013
    I can't get the tube of condensed milk but have both carnation light condensed milk and caramel in my store cupboard, can I substitute either of those ingredients?

    Carnation says:
    Hi Michelle, yes you can use the light condensed milk - just weigh out the same amount (170g)! Happy cooking!
  • Fishyfishyswim
    November 22, 2012
    Took a while longer to cook than the time suggested.
    A perfect recipe for the half-American in our household!
  • rhonie
    October 31, 2012
    hi can you tell me does this need to be eaten straight away or can i make the day before? thank you

    Carnation says:
    Hi Rhona, its entirely up to you - we like it warm with our Evaporated Milk or ice cream or great served cold too!
  • sarah
    September 23, 2012
    This is seriously yummy!
    My hand mixers broke midway through making the filling so I had to put the mixture in the microwave for a minute for the butter to melt and mix with the other ingredients. Despite the mixture being very runny when I put it into the oven once the baking time was over it had set perfectly. It was a big hit with the family after Sunday dinner.