Pecan Pie:

This recipe is for Heather, and in memory of my mother who adored nuts.

Mothers day card with rustic roses on wooden board borrowed from the Internet

Mothers day card with rustic roses on wooden board borrowed from the Internet


84-98g butter                                                                                                                                              196g plain flour (1/4 of which can be wholemeal)                                                                                      salt                                                                                                                                                                       1 tablespoon sugar                                                                                                                                            I egg

1. To make the pastry, place the flour, butter and sugar in the bowl of a food processor, and process until the mixture resembles fine breadcrumbs. Add the egg and process until the mixture just begins to come together.

Turn the pastry onto a lightly floured surface and knead lightly until smooth. Shape into a disc and place in the fridge for 30 minutes to rest.

Pecan filling:

3 eggs, lightly whisked                                                                                                                            185ml (3/4 cup) maple syrup                                                                                                                     100g (1/2 cup firmly packed brown sugar)                                                                                                50g butter, melted                                                                                                                                       195g (1 1/2 cups) pecans

2. Preheat oven to 200*C

3. Roll half of the pastry into a round and line a heavy based pan. Allow pastry to rest in fridge for a further 30 minutes, if you have time. (I don’t usually manage this and it is still OK).

4. Cover pastry with baking paper and fill with rice or dried beans.

5. Bake in preheated oven for 10 minutes. Remove paper and rice or beans and bake for a further 8 minutes, or until golden. Remove from oven. Reduce oven temp to 160*C.

6. Meanwhile to make the pecan filling, whisk the eggs, maple syrup, sugar and butter in a medium bowl. Stir in pecans.

7. Pour mixture evenly into warm pastry case. Bake in preheated oven for 20 minutes** or until just set in centre. Place pie on wire rack and set aside for 40 minutes or until completely cool. **( mine took an hour!)

*This can be made into 10 small pies using 2cm-deep, (8cm base measurement) fluted tart tins with removable bases and a 15cm diameter cutter.





16 thoughts on “Pecan Pie:

  1. Pingback: Pecan Pie!!! | Master of Something I'm Yet To Discover

  2. Outlier Babe

    Oh, Barbara! You’ve done it again! I am crazy for Pecan Pie, and have not been able to eat it, ever since this blankety-blank-blank diet! I was always a tiny bit corn-allergic, but after becoming gluten-intolerant, switched first to corn-based foods–tortillas, etc.–and that kicked the corn allergy into super-high gear. Pecan pie was on the nixed list, based on Karo (corn) syrup (it should not cause allergy problems–only the corn protein should–but I found that EVERY corn product caused problems).

    Who would have thought that plain old maple sugar would work? But of COURSE it would! Pecan pie creation surely must predate the invention and use of corn syrup!!

    Sometime in the next few weeks, I am going to bake a batch of mini pies with GF pastry and pig out for days. So what that my blood sugar is off the charts right now. I deserve this! Yay!!

    Liked by 1 person

    1. bkpyett Post author

      I am thrilled that you may find this desert Ok O.Babe, even though it’s a little bit naughty! One has to break the rules from time to time, especially if it’s something that gives you pleasure. 🙂

      Liked by 1 person

  3. Silver in the Barn

    I have this fancy-schmancy new kitchen scale which will now make it easier to convert these “foreign” recipes in the future. Pecan pie is one of the most popular pies in the American South. My daughter just loves it.

    Liked by 1 person

      1. bkpyett Post author

        Thank you Barbara, yes, I love winter and all its changes. Can imagine your garden coming to life! I hope all is well in your corner of the world too. ❤


  4. Paul S

    I wish Pecan Pie was more popular over here in the UK. I could eat it at any time of year, although I think I’d be inclined to add a splash of Bourbon if I ever got around to making one.

    Wishing you a peaceful Sunday.



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