Pecan Shortbread Pie 🥧

June 16, 2022

I'm not lying! I'm not exaggerating! I'm not joking! It's here! The very best Pecan Shortbread Pie recipe is right here! From the melt-in-the-mouth buttery shortbread base to the pecans caramelised in silky toffee – every single bite of this pie is simply divine.

Just 7 ingredients and a dozen or so minutes of preparation – that is all it takes to make an unbelievably delicious pie. It balances the crunch of the nuts, the stickiness and that fudgy texture beautifully. After the first bite I was immediately reminded of the taste of Werther’s caramels. Yum!

In baking I usually try to use Muscovado sugar for its incredible flavour, and this recipe is no exception. But if you can't get hold of it, ordinary brown sugar will do (the more molasses, the better).

Pecan Shortbread Pie

Ingredients

For the shortbread

240 g flour
65 g sugar
200 g butter (cold)
pinch of salt

For the nut filling

150 g Muscovado sugar (ordinary brown sugar works too)
80 g maple syrup
30 g double cream
110 g butter
300 g pecan nuts
pinch of salt
vanilla paste (optional)

Instructions

Line a baking tin with baking paper (I used a 23x28cm tin). Preheat the oven to 175°C.

For the shortbread

Mix the flour with the sugar and a pinch of salt. Grate the cold butter into the flour mixture. Combine the flour and butter carefully and quickly so a dough forms (it matters to work fast, so the butter doesn't start melting from the warmth of your hands). If the dough is too dry, add a spoonful or two of cold water.
Roll the dough out lightly and press it into the tin. Use your fingers to spread it into every corner (it matters that it is an even thickness throughout). Bake for 20-25 minutes, until it starts to colour. Meanwhile, prepare the filling.

For the nut filling

Roughly chop the pecans with a knife. In a small pan, bring the Muscovado sugar, butter, cream, maple syrup and a pinch of salt to the boil. Cook for about 1 minute. Add the chopped nuts and mix well.
Pour the mixture over the baked base, spread it evenly and bake for a further 20-25 minutes (the longer you bake it, the firmer the caramel will be).
Cool completely before slicing.

Notes

Adapted from alsothecrumbsplease