Pecan Pie with a Chocolate Chip Cookie Base


  • 8 pucks of Chocolate Chip Cookie Dough
  • 2 large eggs, beaten
  • 100g dark brown soft sugar
  • 1 tbsp golden syrup or maple syrup
  • 170g Carnation Condensed Milk
  • 75g soft butter
  • 1 tsp vanilla extract
  • 120g pecan nuts

Feeling autumnal? Our take on the classic pecan pie with a cookie base is super easy to bake and tastes amazing!


  1. Preheat the oven to 165°C/145°C fan.
  2. Roll your Chocolate Chip Cookie Dough pucks into a ball.
  3. Place between 2 pieces of baking paper and roll out into a circle big enough to fit your tin.
  4. Bake in the oven for 10 mins. Remove from the oven and leave to cool for 10 mins on a cooling rack.
  5. Turn the oven up to 180°C/160°C fan.
  6. In a large bowl, whisk together the eggs, sugar, syrup, condensed milk, vanilla extract and soft butter.
  7. Pour the mixture into the pastry case then arrange the pecans evenly over the top.
  8. Bake the tart in the oven for 25 mins or until the filling is just set with a slight wobble remaining in the middle. Leave it to cool for approx. 20 mins on a cooling rack before refrigerating or slicing and serving immediately.