Honey Pecan Pie

Tues, 23rd November

While we don't celebrate Thanksgiving here, it is still the perfect excuse to eat the staple holiday dessert, yummy Pecan Pie. At first I was wary of this popular tradition but crumbly pastry, nuts, brown sugar and butter couldn't really add up to anything but delicious. I have made this using a tart shell that I first came across on the blog of American pastry chef David Lebovitz. It sounded radical- no cold butter, no cooling the tart shell but infact melting everything together. It was a revelation to me, and since trying it I haven't looked back! It is crumbly and sweet and so incredibly easy to make. The topping of this tart is toasted nuts with honey and brown sugar, a warm and comforting treat for these cold, wet days.

Helen James



  • 6 oz (180g) butter cut into cubes
  • 2 tbsp plain oil (sunflower or canola)
  • 6 tbsp water
  • 2 tbsp sugar
  • ¼ tsp salt
  • 2 rounded cups (300g) plain flour

Pecan Filling

  • 1 cup (220g) packed dark brown sugar
  • ¼ cup (85g) honey
  • 3 large eggs
  • 1½ ozs (40g) butter
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 cups (250g) pecans

First make the tart shell

  1. 1. Pre-heat the oven to 210ºC.
  2. 2. In a medium size oven proof dish (my bowery oven dish would work perfect or pyrex dish- not metal) place the butter, oil, water, sugar and salt. No need to combine or mix, just pop them all on top of each other.
  3. 3. Place the dish in the oven for 15 mins. or until the butter has melted and is starting to bubble and brown at the edges.
  4. 4. Remove from the oven and pour in the flour (be careful as contents will be hot). Stir vigourisly until the dough comes together and starts pulling away from the sides.
  5. 5. Transfer the dough to the tart shell and let it cool slightly. Press into the base and sides until smooth and even. Reserve a little piece of the dough to fill in any cracks.
  6. 6. Prick the dough all over with a fork and bake for 15 mins.

Helen James

Now start on the filling

  1. 7. In a large mixing bowl whisk together the sugar, honey, whole eggs, butter, vanilla extract and salt until thoroughly combined.
  2. 8. Remove the tart shell from the oven and carefully fill any cracks with the reserved piece of dough. Reduce the oven to 190ºC.
  3. 9. Spread the pecans in an even layer over the pie crust and pour over the sugar mixture on top of the pecans.
  4. 10. Bake for 35 mins. or until the filling is golden brown.
  5. 11. Remove from the oven and leave to cool completely on a wire rack. Serve with a dollop of cream and enjoy!

Helen James

Let me know if you make this and how you get on #consideredbyhj

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Products used: Hudson Side Plate3540134 Tart Pan3531110 oven glove3511146