This pecan pie was served at Mark O’Brien’s American BBQ Classics masterclass at Charlie Oven. It combines toasted pecans with a rich filling made from brown sugar, cream, egg yolks and melted butter.
The filling can be mixed in a bowl, with the butter melted on the hob. The finished pie can then be baked in a Charlie Oven or a conventional kitchen oven.
Recipe summary
Mark O’Brien’s pecan pie is made by filling a blind-baked sweet shortcrust pastry case with toasted pecans and a rich brown sugar filling. Bake it at 180°C for around 15 minutes, until the filling is set but still has a slight wobble in the centre.
- Preparation time: 20 minutes
- Cooking time: 15 minutes, plus blind baking
- Serves: 8 to 10
- Oven temperature: 180°C
- Cooking method: Indirect baking
- Equipment: 23cm or 9-inch pie dish
Ingredients
For the pastry case
- 1 pack ready-made sweet shortcrust pastry
- 250g pecans, toasted
For the pecan pie filling
- 300g caster sugar
- 180g light brown sugar
- 20g milk powder
- 5g fine salt
- 225g butter, melted
- 160g double cream
- 120g egg yolks
Set up your Charlie Oven
Light the Charlie Oven and bring it to 180°C. Place a rack near the top of the oven for indirect baking, away from the direct heat of the charcoal.
You can also bake the pie in a conventional oven at 180°C.
Method
- Roll out the sweet shortcrust pastry and use it to line a 23cm or 9-inch pie dish.
- Blind bake the pastry following the packet instructions, until the pastry case is lightly golden. Leave it to cool slightly.
- Toast the pecans in a dry frying pan over a medium heat or in the oven. Watch them carefully as they can catch quickly.
- Mix the caster sugar, light brown sugar, milk powder and salt together in a large bowl.
- In a separate bowl, mix the melted butter, double cream and egg yolks.
- Add the wet ingredients to the dry ingredients and mix until fully combined.
- Arrange the toasted pecans inside the blind-baked pastry case.
- Carefully pour the filling over the pecans, allowing it to settle into the gaps.
- Bake at 180°C for around 15 minutes, until the filling is set around the edges with a slight wobble in the centre.
- Leave the pie to cool and set before slicing.
What to serve with pecan pie
Serve the pecan pie on its own or with lightly whipped cream, vanilla ice cream or crème fraîche. It is rich, so a small slice normally does the job, although going back for another is understandable.
Frequently asked questions
Can I bake pecan pie in a Charlie Oven?
Yes. Bring the Charlie Oven to 180°C and place the pie on a rack near the top of the oven for indirect baking.
Can I bake this recipe in a conventional oven?
Yes. Bake the pie in a conventional oven at 180°C for around 15 minutes, until the filling is set around the edges.
Do I need to blind bake the pastry?
Yes. Blind baking helps the pastry stay crisp once the pecans and filling are added.
How do I know when pecan pie is ready?
The filling should be set around the edges but retain a slight wobble in the centre. It will continue to firm up as the pie cools.
Should pecan pie be served hot or cold?
Allow the pie to cool before slicing so the filling has time to set. It can be served at room temperature or gently warmed.