Pecan Pie in the Air Fryer
A delicious pecan pie with a crisp base and caramelised filling – perfect for dessert or with coffee.
Equipment
- Air fryer
- Tart pan
- Whisk
- Bowl
Ingredients
Base:
- 75 g plain flour
- 50 g butter cold
- 25 g sugar
- 1 tbsp cold water
Filling:
- 100 g pecans
- 50 g brown sugar
- 50 g golden syrup
- 1 egg
- 25 g butter melted
Instructions
Make the base:
- Rub 50 g butter into 75 g plain flour, add 25 g sugar and 1 tbsp cold water, and bring the dough together.
- Press the dough out into the tart tin and prick the base with a fork.
- Pre-bake in the air fryer at 160 °C for 5 minutes.Start the online kitchen timer here
Prepare the filling:
- Mix 50 g brown sugar, 50 g golden syrup, 1 egg and melted 25 g butter.
- Stir it into a uniform mixture.
- Chop half of the 100 g pecans and mix them into the filling.
Assemble the pie:
- Pour the filling into the pre-baked base and decorate with the remaining whole pecans.
- Bake the pie in the air fryer at 160 °C for 15 minutes, or until the filling is set.Start the online kitchen timer here
Cool:
- Let the pie rest in the tin for 10 minutes before serving.
Notes
Tips for the shortcrust pastry:
Cold butter is important
Use ice-cold butter cut into cubes. Quickly rub it into the flour with your fingertips or a food processor until it resembles breadcrumbs. This ensures a crisp and flaky base.Minimise handling
Knead the dough as little as possible after the water has been added. Just enough to bring it together. Overworked dough develops gluten, which makes the base tough instead of crisp.Blind baking
The recipe recommends pre-baking the base. This is a crucial step to prevent a soft and soggy base under the wet filling. Prick the base with a fork before blind baking.Tips for the filling:
Toast the nuts
For a deeper and more intense nutty flavour, you can lightly toast the pecans in your air fryer (3-4 minutes at 160 °C) or in a dry pan. Let them cool completely before adding them to the filling.Avoid overbeating
When you mix the filling, it should only be stirred together until it is uniform. If you beat too much air into the eggs, the filling can become too soufflé-like and crack.Quality ingredients
The flavour of a pecan pie is quite simple and depends heavily on the quality of your ingredients. Use a good golden syrup and fresh pecans for the best result.Variations:
Chocolate Pecan
Add a handful of dark chocolate chips to the base of the pie before pouring over the filling, for a "Derby Pie" variant.A touch of spirits
A tablespoon of bourbon, dark rum or cognac in the filling complements the caramel and nutty flavour really well.Spices
A small pinch of cinnamon or cardamom in the filling can give a lovely spiced warmth that suits autumn and winter.Air fryer-specific tips:
Find the right tin
The biggest challenge is having a tart tin that fits down into your air fryer basket. Measure your basket before you start. Small, individual tart tins are also an excellent option.Watch the top!
Pecans and sugary filling can easily get too dark in the air fryer's intense, direct heat before the filling has set. Keep a close eye on the pie. If the top gets too dark too quickly, you can cover it loosely with a piece of foil for the last 5-10 minutes of the baking time.Check if it's done
The pie is done when the edges are firm and the centre still has a slight "wobble" when you gently shake the tin. It will set completely as it cools.Nutrition
Calories: 505kcalCarbohydrates: 46gProtein: 6gFat: 35gSaturated fat: 12gPolyunsaturated fat: 6gMonounsaturated fat: 15gTrans fat: 1gCholesterol: 87mgSodium: 142mgPotassium: 161mgFiber: 3gSugar: 29gVitamin A: 550IUVitamin B1: 0.3mgVitamin B2: 0.2mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 0.1mgVitamin B12: 0.1µgVitamin C: 0.3mgVitamin D: 0.3µgVitamin E: 1mgVitamin K: 2µgCalcium: 42mgIron: 2mgMagnesium: 37mgPhosphorus: 119mgSelenium: 12µgZinc: 1mgFolic acid: 29µgNet carbohydrates: 43g
