Pecan pie

Pecan pie

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  • 8
  • Easy
  • 45 minutes, plus 1 hour’s chilling time
  • 1 hour, plus 2 hours setting time or overnight


  • For the pie crust
  • 280 g cake flour
  • a pinch salt
  • 180 g cold butter
  • 1 extra large, free-range egg yolk
  • 4 t ice-cold water
  • 1 t lemon juice
  • For the filling
  • 3 free-range eggs
  • 1 cup maple syrup
  • 4 T butter, melted
  • 100 g brown sugar
  • 2 t flour
  • 1 t vanilla extract
  • 1 t sea salt
  • ½ t ground cinnamon
  • 200 g pecan nuts

Cooking Instructions

1. Preheat the oven to 180°C. Start by making this shortcrust pastry. Roll out the shortcrust pastry to a thickness of 1 cm and use to line a large pie dish. Bake blind for 15 minutes.

2. In a bowl, whisk the rest of the ingredients (except the pecans) until well combined. Fold in the pecans and pour the mixture into the pie dish.

3. Bake for 40-45 minutes. Allow to cool for at least 2 hours, to set.

Cook's note: For best results, chill the pastry for 10 minutes in the pie dish before baking.

Find more sweet-tart recipes here.


Jacqueline Burgess Recipe by: Jacqueline Burgess
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Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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    Lauren Celestino
    December 11, 2020

    For the Pecan pie I used 300g whole Pecan as 200g was insufficient for a bigger pie dish. I also heated the caramel and Pecan nuts on the stove until just below boiling before adding to the pie case. So far, everything has set and pie looks great.