Gordon Ramsay Chicken And Leek Pie Recipe 

The first time I tried to make pecan pie, I underestimated it completely. Thought it was just sugar, nuts, and a crust—how hard could it be? Turns out, very, if you don’t respect the science behind the filling. Mine split. Crust soggy. Top burnt. I served it anyway and got polite smiles.

Then I studied Ramsay’s version. What looks like a simple pie is actually a test of temperature control, fat balance, and timing. Here’s how to actually nail it.

Why This Works (And Where Most Go Wrong)

Most pecan pies fail because the filling scrambles or splits. If your sugar syrup is too hot when added to the eggs, you get sweet scrambled eggs. If your crust isn’t blind baked, it turns to mush. And too many people dump pecans in randomly—Ramsay’s version turns the top into a showpiece.

What sets his method apart?

• Butter in the syrup, not just corn syrup and sugar. Adds richness.
• Two layers of pecans: chopped for body, halves for presentation.
• Precise cooling and layering to avoid soggy bottoms or curdled custard.

Ingredients That Actually Matter

• 1 disc pie crust – Make it yourself if you can. Store-bought works, but blind baking is non-negotiable.
• 1 cup pecan halves – Top layer. These are your showpiece.
• 1 cup chopped pecans – Bulk of the filling. They suspend in the custard.
• ½ cup corn syrup – Light for milder sweetness, dark for molasses depth. I’ve tested both—dark wins in winter.
• 1 cup brown sugar – Light for classic; dark adds more caramel notes.
• 6 tbsp unsalted butter – Melted into syrup. Adds body and smooths texture.
• 4 large eggs – Room temp, or your filling will curdle.
• 1½ tsp vanilla extract – Rounds the flavor. Don’t skip.
• 1 tsp kosher salt – Balances the sweetness. I tried once without it—big mistake.

How To Make Gordon Ramsay Pecan Pie

Preheat the oven to 400°F (200°C). Roll out your crust and fit it into a 9-inch pie dish. Line with parchment and fill with pie weights or dried beans. Bake 10–15 minutes until just starting to brown. Remove weights, cool slightly. Drop oven to 350°F (175°C).

In a saucepan, melt butter with brown sugar and corn syrup over medium heat. Stir constantly. Once it starts to bubble, remove from heat. Let it cool to room temp. This is critical—hot syrup will scramble your eggs.

In a bowl, whisk the eggs until uniform. Slowly drizzle in the cooled syrup mixture while whisking constantly. Add vanilla and salt.

Scatter chopped pecans across the bottom of the crust. Neatly arrange pecan halves over top. Slowly pour the custard in, stopping just below the crust’s edge.

Bake at 350°F for 50–55 minutes. You’re looking for a slight wobble in the center when you jiggle it. Not liquid. Not stiff.

Let cool completely—at least 2 hours. If you slice it hot, the filling will collapse.

What Gordon Ramsay Says About This Dish

• “It’s all about that silky filling—smooth, not split.” – Cooling the syrup first fixed my curdled mess.
• “Presentation matters. Make it beautiful before it bakes.” – Those pecan halves aren’t just decorative—they make it iconic.
• “Blind bake the crust, or it’s a disaster underneath.” – I ignored this once. The crust? Pure mush. Never again.

What I Got Wrong (And How I Fixed It)

• Didn’t cool the syrup: Result? Scrambled egg filling.
• Skipped blind baking: Ended up with a raw-bottom pie.
• Overfilled the crust: Filling overflowed and welded to the baking tray.
• Underbaked: Looked set, but sliced into soup. That wobble test is gold.

Variations That Actually Hold Up

• Bourbon Pecan Pie: Add 1 tbsp bourbon with the vanilla. Deepens flavor.
• Chocolate Pecan Pie: Stir in ½ cup chopped dark chocolate with chopped pecans.
• Maple Syrup Swap: Sub corn syrup with pure maple syrup. Test batch was slightly looser but incredibly rich.

Avoid honey—too floral and it tightens the texture.

Pro Tips That Change The Game

• Let the pie rest overnight for best slice structure and flavor.
• Use a metal pie dish for better heat transfer and crust crispness.
• Tent foil over the top at 35 minutes if pecans start browning too fast.

Storage + Leftover Moves

• Fridge: Wrap tightly, store up to 4 days.
• Freezer: Wrap twice (plastic, then foil). Freeze up to 2 months. Thaw overnight in fridge.
• Reheat: Warm slices at 300°F for 10–12 minutes.
• Leftover Magic: Chop and stir into vanilla ice cream, or reheat with a shot of espresso poured over.

Try More Recipes:

• Gordon Ramsay Chicken Lasagna Recipe 
• Gordon Ramsay Chicken Fried Rice Recipe
• Gordon Ramsay Chicken Fried Steak Recipe