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Mary Berry Pecan Pie

Mary Berry Pecan Pie Recipe

Mary Berry's signature pecan pie delivers the perfect balance of sweetness and texture with its flaky crust and luscious maple-pecan filling.
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Prep Time 30 minutes
Cook Time 1 hour
Servings: 6
Course: Dessert
Cuisine: British
Ingredients Method Notes

Ingredients
  

For the rich shortcrust pastry:
  • 1⅓ cups 175g all-purpose flour, plus extra for dusting
  • 2 tbsps 15g confectioners’ sugar
  • ⅓ cup 75g salted butter, cubed
  • 1 extra-large egg yolk
  • About 1 tbsp cold water
For the filling:
  • 2 tbsps 30g salted butter, softened
  • ¾ cup + 3 tbsps 175g light muscovado sugar
  • 3 extra-large eggs
  • ⅔ cup 200ml maple syrup
  • 1 tsp vanilla extract
  • 1½ cups 150g pecan halves

Method
 

  1. Begin by preparing the rich shortcrust pastry, which forms the foundation of this elegant dessert. In a food processor, combine 1⅓ cups (175g) all-purpose flour, 2 tbsps (15g) confectioners' sugar, and ⅓ cup (75g) salted butter that has been cubed.
  2. Whiz the mixture until it resembles fine breadcrumbs, then add 1 extra-large egg yolk and about 1 tbsp cold water. Continue processing until the dough comes together in a firm ball.
  3. Wrap the dough in plastic wrap and refrigerate for approximately 30 minutes to allow the gluten to relax and the butter to firm up, which will result in a more tender, flaky pastry.
  4. While the pastry chills, preheat the oven to 400°F and prepare a 9-inch fluted tart pan with a removable bottom. Once the dough has rested, roll it out on a lightly floured work surface and carefully line the tart pan.
  5. Prick the pastry all over with a fork to prevent it from puffing up during baking, then line it with parchment paper or foil and fill with pie weights. This blind baking step guarantees the pastry cooks evenly and maintains its structural integrity before the filling is added.
  6. For the filling, cream together 2 tbsps (30g) softened salted butter and ¾ cup + 3 tbsps (175g) light muscovado sugar until light and fluffy.
  7. Beat in 3 extra-large eggs one at a time, verifying each is fully incorporated before adding the next. Stir in ⅔ cup (200ml) maple syrup and 1 tsp vanilla extract until well combined, then fold in 1½ cups (150g) pecan halves.
  8. Pour this luscious mixture into the prepared pastry shell and bake until the filling is set yet still slightly soft in the center, creating that signature texture that Mary Berry's pecan pie is known for.

Notes

How to Prevent Soggy Pecan Pie Crust

A soggy bottom can ruin an otherwise perfect pecan pie, but Mary Berry's technique ensures a crisp, flaky crust every time. The key is blind baking—pre-baking your pastry shell with parchment paper and baking beans at 400°F (200°C) for 15 minutes. After removing the beans, bake for another 5 minutes to dry out the base completely. This creates a sealed, golden barrier that prevents liquid filling from seeping through. Additionally, chilling your pastry dough for at least 30 minutes before rolling helps maintain structure and prevents shrinkage. Pour the filling into the still-warm pre-baked shell to create an immediate seal. Using quality butter in your pastry also creates natural waterproof layers, keeping moisture in the filling where it belongs.