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    Home » DESSERTS & BAKING

    Brandy Pecan Pie

    Published: February 23, 2022 · Updated: March 25, 2022 by Ieva · This post may contain affiliate links · 16 Comments

    Jump to Recipe

    Do you have a sweet tooth? Do you really? Well, if that’s true, you will definitely enjoy a Brandy Pecan Pie that we recently made! With the toffee-flavour brown sugar, maple syrup and honey, this triple sweetened Pecan Pie is not for the faint-hearted. Further flavoured with a drop of brandy and toasted pecan undernotes, this delicious tart is a great way to indulge in the best of American cuisine! A little advice: don’t look at the calories in this little beauty… Diet starts tomorrow…

    We have been having a bit of an American food obsession lately… We’ve been having fish tacos, homemade tater tots and peanut butter jelly sandwiches over the last couple of weeks, and we just cannot stop going back for more good old American flavour combinations.

    This pecan tart comes with a bit of a story. Please don’t judge, but this was the first bake I planned to make after our “Refined Sugar-Free January”. Yes, I know… It seems our January project did not work as intended. Not only did I not beat the sugar habit, but I was craving sugar so much, that Brandy Pecan Pie was the first on the list to make in February! It’s an addiction! I know… So come February 1st, I asked Seb to do a shop run to get some pecans and… well… sugar. Little did I know that there is a shortage of pecans all across Wrexham! Seb went to two supermarkets and… NOTHING! Empty shelves! The next day I went myself. Two more supermarkets – NOTHING! I almost resorted to making a Brandy Walnut Pie instead, but wanted to stay true to American traditions and make the ‘real thing’!

    When I finally made it, I realised it was on the 12th of February – Lincoln’s birthday!

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    Step-by-Step Brandy Pecan Pie Recipe:

    Step 1: Make Shortcrust Pastry:

    Place flour, salt and cubed butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (you can achieve this by placing the ingredients into a food processor and pulsing a few times). Add the water, 1 tablespoon at a time to bring the mixture into a ball of dough. Only knead enough to have a cohesive pastry that you can roll.

    Flatten it out a bit and place it on a lightly floured surface. Roll it out into a circle approx 30x30cm (big enough to cover the bottom and sides of your tart tin and have some pastry overhanging).

    Carefully line the 20cm loose bottom tart tin with the pastry, making sure you get into the corners. Leave excess pastry overhanging the sides. Prick the bottom with a fork and place the tart tin in the fridge for 30 minutes to firm up.

    Step 2: Blind Bake the Tart Case:

    Preheat the oven to 180C Fan. Place a large sheet of baking parchment inside your tart and pour baking beans over to weigh down the pastry. Blind bake for 15 minutes. Then remove the beans and baking parchment and return to the oven for another 5 minutes.

    Reduce the oven temperature to 160C Fan. Mix together 1 teaspoon of brown sugar and 1 teaspoon of plain flour (other ingredients) and sprinkle the mixture onto the base of your baked tart case. Set it aside whilst you prepare the filling.

    Step 3: Make the Filling:

    Place the butter and brown sugar in a large heatproof bowl.

    Heat maple syrup and honey in a small saucepan for approx.5 minutes, until bubbling (kitchen thermometer should read approx. 107 C). Pour the mixture onto the sugar and butter and whisk until the butter has melted, then set aside to cool down for 10 minutes.

    In a separate bowl, whisk the eggs, brandy, vanilla paste and a pinch of salt. Slowly pour the cooled sugar mixture into the eggs, whisking continuously. Set aside.

    Toast pecan halves in a large dry frying pan, until slightly browned and smelling nutty and toasty. Scatter them inside the prepared shortcrust pastry case.

    Carefully pour the filling over pecans. Using a spoon, submerge any pecans that poke out (although the filling may be too thin for them to stay down). Carefully transfer the pie into the oven and bake for 35-40 minutes. The edges will have puffed up and the middle will still be slightly jiggly.

    Take the pecan pie out of the oven and leave to cool for at least 4 hours before serving. If you want to get a clean cut of a slice, put the pie in the fridge for an hour to firm up. We love it with some brandy whipped cream!


    Other American cuisine inspired recipes that we simply love, include:

    • All-American Sweet Potato Pie with Pretzel Crumble Top
    • Peanut Butter Jelly Cookies (coming soon)
    brandy pecan pie

    Brandy Pecan Pie

    Do you have a sweet tooth? Do you really? Well, if that's true, you will definitely enjoy a Brandy Pecan Pie that we recently made! With the toffee-flavour brown sugar, maple syrup and honey, this triple sweetened Pecan Pie is not for the faint-hearted. Further flavoured with a drop of brandy and toasted pecan undernotes, this is a delicious tart is a great way to indulge in the best of American cuisine!
    4.82 from 11 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 40 mins
    Pastry Chilling & Pie Cooling: 4 hrs 30 mins
    Total Time 5 hrs 30 mins
    Course Baking, Dessert
    Cuisine American
    Servings 8 portions
    Calories 542 kcal

    Equipment

    • 20cm lose bottom tart tin

    Ingredients
     
     

    For Pastry Case:

    • 150 g plain flour
    • 65 g unsalted butter fridge cold
    • ¼ teaspoon salt
    • 2-3 tablespoon cold water

    For the Filling:

    • 155 g light brown sugar
    • 55 g unsalted butter
    • 120 g maple syrup
    • 85 g runny honey
    • 2 tablespoon fine polenta/ cornmeal
    • 3 eggs large
    • 2 tablespoon brandy or cognac
    • 1 teaspoon vanilla bean paste
    • 200 g pecan halves

    Other Ingredients:

    • 1 teaspoon light brown sugar
    • 1 teaspoon plain flour

    Instructions
     

    • Place flour, salt and cubed butter in a large bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (you can achieve this by placing these ingredients into a food processor and pulsing a few times). Add the water, 1 tablespoon at a time to bring the mixture into a ball of dough. Only knead enough to have a cohesive pastry that you can roll.
    • Flatten it out a bit and place it on a lightly floured surface. Roll it out into a circle approx 30x30cm (big enough to cover the bottom and sides of your tart tin and have some pastry overhanging).
    • Carefully line the tart tin with the pastry, making sure you get into the corners. Leave excess pastry overhanging the sides. Prick the bottom with a fork and place the tart tin in the fridge for 30 minutes to firm up.
    • Preheat the oven to 180°C Fan. Place a large sheet of baking parchment inside your tart and pour baking beans over to weight down the pastry. Blind bake for 15 minutes. Then remove the beans nad baking parchment and return to the oven for another 5 minutes.
    • Reduce the oven temperature to 160°C Fan. Mix together 1 teaspoon of brown sugar and 1 teaspoon of plain flour (other ingredients) and sprinkle the mixture onto the base of your baked tart case. Set it aside whilst you prepare the filling.
    • Place the butter and brown sugar in a large heatproof bowl.
    • Heat maple syrup and honey in a small saucepan for approx.5 minutes, until bubbling (kitchen thermometer should read 107 C). Pour the mixture onto the sugar and butter and whisk until the butter has melted, the set aside to cool down for 10 minutes.
    • In a separate bowl, whisk the eggs, brandy, vanilla paste and a pinch of salt. Slowly pour the cooled sugar mixture into the eggs, whisking continuously. Set aside.
    • Toast pecan halves in a large dry frying pan, until slightly browned and smelling nutty and toasty. Scatter them in the prepared shortcrust pastry case.
    • Carefully pour the filling over pecans. Using a spoon, submerge any pecans that poke out (although the filling may be too thin for them to stay down). Carefully transfer it into the oven and bake for 35-40 minutes. The edges will have puffed up and the middle will still be slightly jiggly.
    • Take the pencan pie out of the oven and leave to cool for at least 4 hours before serving. If you want to get a clean cut of a slice, put the pie in the fridge for an hour to firm up. We love it with some brandy We love it with some brandy whipped cream!

    Notes

    Slightly adapted Lisa Ludwinski’s recipe for Brandy Pecan Pie.

    Nutrition

    Calories: 542kcalCarbohydrates: 59gProtein: 7gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 94mgSodium: 106mgPotassium: 223mgFiber: 3gSugar: 39gVitamin A: 478IUVitamin C: 1mgCalcium: 67mgIron: 2mg
    Keyword American Pies, Banana & Pecan Tart, Brandied Pecan Pie, Brandy Piecan Pie, Cognac Pecan Pie, Pecan And Brandy Tart, Pecan Pie, Pecan Pie with Brandy, Pecan Pie with Cognac, Tart with Pecans, Traditional American Pies
    Tried this recipe?Let us know how it was!
    brandy pecan pie

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    Reader Interactions

    Comments

    1. Julia

      February 26, 2022 at 10:57 am

      5 stars
      Made the pie recipe following the instructions to a T! Delicious, will be making this for easter too!

      Reply
      • Ieva

        March 02, 2022 at 7:19 pm

        Thanks, Julia!

        Reply
    2. Charla

      March 01, 2022 at 12:03 pm

      5 stars
      Now this looks like a VERY divine pecan pie, with that added brandy, my family would be ALL over this one. Thank you!

      Reply
      • Ieva

        March 02, 2022 at 5:37 am

        Thanks! Hope you try it and love it 🙂

        Reply
    3. Tavo

      March 04, 2022 at 10:49 am

      5 stars
      The pecan pie was fantastic! definitely making it again!

      Reply
      • Ieva

        March 04, 2022 at 1:02 pm

        Thanks for the lovely feedback. So glad you enjoyed it, Tavo! 🙂

        Reply
    4. Claudia Lamascolo

      March 11, 2022 at 9:56 am

      5 stars
      very delicious and loaded with pecans as we are big fans and will make it again!

      Reply
      • Ieva

        March 11, 2022 at 9:54 am

        That’s brilliant, Claudia! We are big fans of pecans too 🙂

        Reply
    5. Lisa

      March 20, 2022 at 7:06 am

      5 stars
      You had me at toffee flavor. So delicious!

      Reply
      • Ieva

        March 20, 2022 at 8:19 am

        Toffee lover? Us too! Enjoy! 🙂

        Reply
    6. Toni

      April 11, 2022 at 2:59 pm

      5 stars
      This is such a perfect pie for me!! Thanks so much for the recipe!! It is so good!

      Reply
      • Ieva

        April 11, 2022 at 5:37 pm

        THat’s so nice to hear, Toni! Thanks for the lovely comment!

        Reply
    7. Lubna

      June 22, 2022 at 1:46 pm

      5 stars
      This is one of the delicious looking pie. That toffee flavour in the pie would be a game changer.

      Reply
    8. kushigalu

      September 01, 2022 at 2:23 pm

      Drooling over this delicious pie. Adding it to my thanksgiving menu. Thanks for sharing.

      Reply
    9. Dana

      November 14, 2022 at 7:48 pm

      5 stars
      Absolutely perfect pecan pie! So gooey and crunchy. Hard to just have one slice, lol.

      Reply
      • Ieva

        November 15, 2022 at 5:36 am

        Thanks, Dana! I cannot remember the time I only had just one slice of any sweet bake 😀

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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