Pecan pie is a popular American dish, often served at Thanksgiving. Pecan trees grew wild in North America before they were cultivated. Now, the USA produces 90% of the pecan nuts grown throughout the world.

Although they resemble walnuts, pecans don’t have the bitter aftertaste. There are many recipes for Pecan Pie. American recipes usually use corn syrup, which is hard to find in the UK, so you can use golden syrup instead. The basic recipe can be flavoured with chocolate, using both cocoa and chocolate pieces in the mixture or maple syrup instead of some of the golden syrup.

As the pie is set with eggs, it is important not to cook the filling at too high a temperature. Take it out of the oven while the centre still has a very slight wobble; it will continue to set as it cools down.

This recipe has chunks of white chocolate added to the nuts. The filling may separate a little, but this is normal. If preferred use either plain or milk chocolate or a mixture of all three.

Pecan and White Chocolate Pie

Serves 8


For the pastry

Plain flour200g

Pinch of salt



Water2-3 tbsp

For the filling

Pecan nuts200g

White chocolate, cut into pieces100g


Soft brown sugar120g

Golden syrup100g

Unsalted butter, melted40g

Vanilla extract5g

Plain flour20g


1. Make the pastry and line a 25cm/10 inch flan ring. Chill while making the filling.

2. Chop just over half the pecan nuts and mix with the chocolate.

3. Whisk the eggs until well broken-up. Add the sugar, syrup, melted butter and vanilla extract and beat until well-mixed. Sift the flour and add to the mixture, making sure there are no lumps.

4. Scatter the chocolate and chopped pecans into the flan case, pour over the egg mixture and arrange the reserved nuts on the top.

5. Bake on a baking sheet for 10 minutes at 200C, before lowering the temperature to 170C. Then bake for 3040 minutes or until the centre is only just set.