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 blind for 15 minutes, then remove paper and beans and return back into the oven for 5 minutes or until cooked through.

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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