Pecan Pie


Super easy pecan pie – takes around an hour to make when you use puff pastry as the crust, and about 4 hours when you make the crust by hand (but this is mostly waiting for the dough to chill). I took the crust recipe from Serious Eats, and I like what they had to say about why the dough works:

  • One round of folding provides eight major layers with minimal fuss.
  • Refrigerating the dough after shaping ensures it’s fully chilled and relaxed, preserving its flakes in the oven.


Depending on how much time you have, decide if you want to do a quick crust or a proper crust.

Crust (Quick)

  • thawed puff pastry (enough to line your pie pan; 1 packet should do the trick)

Crust (Proper)

  • 1/2 and 1/3 cups flour
  • 2 tsp sugar
  • 1/2 tsp salt
  • 112 g butter cut into 1/2-inch cubes (this size is important, as smaller pieces will melt too fast)
  • 1/4 cup cold water


  • 200 g pecans
  • 400 ml caramel sauce or about 36 unwrapped soft caramels
  • 100 g brown sugar (approximately 1/2 cup)
  • 3 eggs
  • vanilla beans from 1 vanilla pod
  • 50 g butter
  • 1/4 tsp salt
  • 1/4 cup milk
  • 2 tbsp lemon juice
  • optional: 1 tbsp rum


Crust (Quick)

  1.  Trim the puff pastry to fit the pie pan.
  2. Bake in the oven for 20 minutes with pie weights (baking blind).

Crust (Proper)

  1. Whisk flour, sugar, and salt together in a medium bowl.
  2. Toss the butter with flour mixture to break up the pieces.
  3. With your fingertips, smash each cube flat. No rubbing or cutting. It should not blend completely with the flour.
  4. Stir in water, then knead dough against the sides of the bowl until it comes together in a shaggy ball.
  5. Refrigerate the dough for about 15 minutes.
  6. Roll dough into a roughly 5- by 8-inch rectangle.
  7. Fold the 5-inch sides to the center, then close the newly formed packet like a book.
  8. Fold in half once more, bringing the short sides together to create a thick block.
  9. Using as much flour as needed, roll into a circle to fit your pie pan
  10. With scissors or kitchen shears, trim the edge so that it overhangs by 1 1/4 inches all around.
  11. Wrap with plastic and refrigerate at least 2 hours and up to overnight.
  12. Bake in the oven for 40 minutes with pie weights (baking blind).


  1. Preheat the oven to 180 C.
  2. In a small saucepan over low heat, combine the caramel, butter, and milk.
  3. In a separate bowl, mix the eggs, sugar, salt, and vanilla.
  4. Slowly fold the caramel sauce and lemon juice into the egg mixture.
  5. Pour the caramel mixture in the pan.
  6. Arrange the pecan pieces in a radial pattern.
  7. Bake the pie for 45-50 minutes.
  8. Allow to cool until the filling is set, around 30 minutes.