Tips for making pecan pie

[LancashireButterPie]

I have promised to make a pecan pie tomrw, I haven't made one before. I've googled a few recipes with mixed reviews.
Does anyone have any tips please?

Not something I’ve made in a long time unfortunately. Hopefully someone will be along soon what can help

Can’t honestly remember where I got this from - possibly goodfood, but have made this a couple of times

Pecan pie

150g softened, unsalted butter
80g icing sugar
300g plain flour
2 eggs
Zest of half a lemon

• 75g butter, softened
• 100g golden caster sugar
• 175g golden syrup
• 175g maple syrup
• 3 eggs, beaten
• ½ tsp vanilla extract
• 300g pecan halves

Make the pie crust by creaming together the butter, lemon zest and icing sugar. Mix in the eggs one at a time. Sift in the flour and mix in until no dry flour is visible - be careful not to overwork the mixture. Press into a dough. Wrap in cling film and leave to rest in the fridge for at least 30 minutes (the longer the better - overnight would be ideal!).

1. Pre-heat your oven to 180c. Roll out the dough into a disc on a lightly floured surface, roll to around 2mm thick. Place in a pie tin with a removable bottom that is lightly greased with butter. Line the pie dough with baking parchment and fill it with baking beans. Bake in the oven for 30 minutes. Remove the baking parchment and beans. Bake for a further 30 minutes or until golden. Remove from the oven and allow to cool.

Increase oven to 200C/190C fan/gas 6. Use an electric whisk to beat the butter and sugar together until light and fluffy. Keep the beaters going and pour in both of the syrups.
Gradually add the eggs, ¼ tsp salt and the vanilla, then whisk until combined.
Stir through the pecans, then pour the mixture into the tart case.
Bake for 10 mins. Turn heat down to 160C/140C fan/gas 3 and continue baking for 30-35 mins (the pie should be golden brown and the filling should wobble a little in the centre when shaken). Leave to cool in the tin. You’ll probably need to run a knife around the tin to lift out the pie. Serve with whipped cream or ice cream.

Thank you 😊

Traditionally made with corn syrup which is difficult to source in the uk.

Felicity Cloake's recipe in the Guardian is really good.

I have always found her pastry recipes work when I've used them, however I usually use my normal shortcrust pastry for this out of habit: 250g plain flour, 125g cubed butter, 75g sugar, 1 egg, pinch of salt, zest of half an orange (optional, or use another flavouring). The pastry recipe comes from Mary-Anne Boermans, but for pecan pie I prefer orange zest to the original lemon zest.

How’s the pie worked out @LancashireButterPie?