Pecan pie with spiced rum

Pecan pie with spiced rum

B.I.Y. Bake It Yourself

You have to work hard to walk past one of these traditional American Thanksgiving pies. They are often made with bourbon and/or chocolate, but I reckon they taste pretty ace with a few splashes of spiced rum (but then, what doesn’t?). We look forward to this every year.


Quantity Ingredient

For the sweet pastry

Quantity Ingredient
1 quantity sweet shortcrust pastry dough, (see note)
plain flour, to dust
1 large egg, lightly beaten

For the filling

Quantity Ingredient
100g golden syrup
100g maple syrup
100g golden caster sugar
50g soft light brown sugar
75g unsalted butter
3 large eggs
1/2 teaspoon vanilla bean paste
2 tablespoons spiced rum
200g pecans, chopped
100g pecan halves

Tool kit

Quantity Ingredient
rolling pin
23 cm loose-bottomed tart tin
baking beans, (or about 300 g of dried beans or raw rice)
pastry brush
wire cooling rack


  1. Tip the sweet pastry dough on to a floured surface and gently knead for a minute or so, then shape into a flattish disc about 10 cm wide. Wrap in cling film and leave in the fridge for 30 minutes to firm up.
  2. Preheat the oven to 200°C.
  3. Once the pastry has firmed up, take it out of the fridge. Roll it out on a floured work surface to a circle of roughly 30 cm. Roll this up on to the rolling pin, then lay out into a 23 cm loose-bottomed tart tin. Press the pastry into the tin, but leave the excess hanging over the edges. Leave in the freezer for 10 minutes, to allow it to firm up. Cut a disc of baking parchment larger than the tin, scrunch it up, then flatten it out again and lay into the tin. (Scrunching it up makes it more malleable when you add the baking beans.) Pour baking beans into the baking parchment and ‘blind bake’ in the oven for 15 minutes.
  4. Take the tin out and remove the baking parchment and baking beans. Reduce the oven temperature to 160°C and brush the base with beaten egg. Bake for 8 minutes, then take out and leave to cool. Increase the oven temperature to 200°C.
  5. Meanwhile, make the filling. Measure the golden syrup and maple syrup into a saucepan. Add the sugars and butter and put over a low heat to melt. Allow to cool for 20 minutes, so it doesn’t cook the eggs.
  6. Beat the eggs, vanilla bean paste and rum together and stir into the cooled sugar mixture with the chopped pecans.
  7. Pour the pecan mixture into the tart case and carefully arrange the pecan halves on the surface.
  8. Bake for 35–45 minutes, until the pie has risen in the middle (this indicates that it has set). Keep an eye on the nuts, making sure they don’t take on too much colour; if they are browning too quickly, cover with foil. Set on a wire rack until completely cool.


  • This recipe has a level 2 (intermediate) difficulty.


  • Make the sweet pastry by mixing 200 g plain flour, ½ teaspoon salt and 100 g caster sugar, then rubbing in 100 g chilled and chopped unsalted butter to make a breadcrumb consistency. Break 1 egg into the bowl and mix with a wooden spoon until a soft dough has formed.


  • This pie really can take some mucking about with. The most important thing is cooking long enough for it to set. Once you’ve nailed that, you’re sorted.

    Even though it’s called pecan pie, I sometimes replace the pecans with walnuts or macadamia nuts (the latter only if I’m feeling flush, mind).

    Add 50 g of cocoa powder to make chocolate pecan pie.

    Replace the rum with coffee, orange or almond liqueur.
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