Mary Berry Pecan Pie​ Recipe

Mary Berry Pecan Pie is made with a crisp, buttery shortcrust pastry shell filled with a rich, caramel-flavored custard of golden syrup, black treacle, and toasted pecans. Unlike the American version which uses corn syrup, Mary’s recipe relies on the depth of treacle and a hint of fresh lemon zest to balance the intense sweetness, creating a dessert that is sophisticated, gooey, and crunchy all at once. It is a standout recipe from Mary Berry’s Baking Bible that elevates the humble tart to a showstopper.

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Mary Berry Pecan Pie Ingredients

For the Shortcrust Pastry

• 175g (6 oz) Plain Flour: Sifted.
• 75g (3 oz) Cold Butter: Cubed.
• 2-3 tbsp Cold Water: To bind.

For the Filling

• 150g (5 oz) Golden Syrup: The base of the filling, providing a smooth, buttery sweetness.
• 25g (1 oz) Black Treacle: (Or dark molasses). Adds a dark, slightly bitter complexity that defines this recipe.
• 75g (3 oz) Light Muscovado Sugar: For caramel notes.
• 50g (2 oz) Butter: Melted.
• 3 Large Eggs: Beaten. These set the filling into a custard.
• 1/2 tsp Vanilla Extract: Flavor.
• 1 Lemon: Grated zest only. Mary’s crucial addition to cut the richness.
• 175g (6 oz) Pecan Halves: The star ingredient.

How To Make Mary Berry Pecan Pie

1. Make the Pastry: Measure the flour into a bowl and rub in the cold butter with your fingertips until the mixture resembles fine breadcrumbs. Add the cold water and mix with a round-bladed knife until the dough comes together. Gather into a ball, wrap in cling film, and chill in the fridge for 30 minutes.
2. Blind Bake: Preheat the oven to 190°C (375°F/Gas 5). Roll out the pastry thinly and line a 23cm (9 inch) fluted loose-bottomed flan tin. Prick the base with a fork. Line with baking parchment and baking beans. Bake “blind” for 10-15 minutes. Remove beans and paper and bake for another 5 minutes to dry out the base. Reduce oven temperature to 160°C (325°F/Gas 3).
3. Prepare the Syrup Base: In a saucepan, gently heat the golden syrup, black treacle, muscovado sugar, and butter. Stir until the sugar has dissolved and the butter is melted. Remove from the heat and let it cool slightly.
4. Finish the Filling: Whisk the beaten eggs, vanilla extract, and grated lemon zest into the cooled syrup mixture until combined.
5. Assemble: Arrange the pecan halves over the base of the pre-baked pastry case. (Mary suggests arranging them neatly for a professional look, though you can scatter them).
6. Pour and Bake: Carefully pour the syrup mixture over the pecans—the nuts will float to the top. Bake in the oven for 35–40 minutes, or until the filling is set but still has a slight wobble in the center.
7. Cool: Remove from the oven and let the pie cool in the tin. The filling will firm up as it cools. Serve warm or at room temperature.

Recipe Tips

• The Lemon Zest: Do not skip the lemon zest. Without it, the combination of syrup, treacle, and sugar can be cloyingly sweet. The citrus provides a necessary “lift.”
• Blind Baking: Mary insists on blind baking (pre-baking) the pastry case. If you pour the wet filling into raw pastry, you will get a “soggy bottom” because the filling cooks slowly.
• Checking Doneness: The pie is done when the pastry is golden and the filling feels firm to the touch at the edges but slightly soft in the middle. It continues to cook from residual heat after removing from the oven.
• Treacle Substitute: If you cannot find Black Treacle, you can use dark molasses. If you prefer a lighter pie, replace the treacle with more golden syrup.

What To Serve With Mary Berry Pecan Pie?

This tart is incredibly rich and sticky.

• Crème Fraîche: The slight sourness is the perfect partner to the sweet treacle.
• Double Cream: Simply poured over a slice.
• Vanilla Ice Cream: A classic pairing for warm pie.

How To Store Leftovers Mary Berry Pecan Pie

• Room Temperature: Store loosely covered with foil for up to 2 days. The pastry stays crispest at room temperature.
• Refrigerate: You can refrigerate it for up to 4 days, but the pastry may soften slightly.
• Freeze: The baked pie freezes well. Wrap tightly and freeze for up to 3 months. Thaw at room temperature.

Mary Berry Pecan Pie Nutrition Facts

• Calories: ~450 kcal
• Fat: 28g
• Carbohydrates: 45g
• Protein: 6g

Nutrition information is estimated per slice.

FAQs

Try More Recipes:

• Mary Berry Classic Apple Pie Recipe
• Mary Berry Frangipane Mince Pies​ Recipe
• Mary Berry​ Filo Pastry Mince Pies Recipe