Pecan pie

Pecan Pie

5 from 7 votes
Course Dessert
Cuisine American
Servings 6


  • 250 g sweet pastry or short crust pastry
  • 70 g butter
  • 150 g muscovado sugar or dark brown sugar
  • 2 eggs
  • 1 tsp vanilla bean paste
  • ½ tsp mixed spices or pumpkin spice
  • 50 ml maple syrup
  • 200 g pecans nuts shelled


  • Preheat the oven to 180˚C. Grease a 6- or 8-inch tart shell with removable base or a pie dish.
  • Roll the sweet pastry on a floured surface and line the tart shell / pie dish.
  • Place in the fridge for 10 minutes to allow the pastry to cool and set.
  • Remove from the fridge and fill with parchment paper and baking ceramic beans.
  • Place in the oven to blind bake for 15-20 minutes until blind baked. The pastry can be a little under blind baked or partially done as the pecan mix will go back in the oven for further baking.
  • In the meantime, prepare the pecan mixture.
  • In a saucepan, melt the butter and brown sugar until just lightly combined and the butter melted. Remove from the heat and set aside to cool.
  • Next, in a bowl, beat the eggs with the vanilla, spices, and maple syrup.
  • Add the cooled butter and sugar mixture and stir in the pecan pieces.
  • Pour the mixture into the blind baked tart shell and distribute pecan pieces to ensure they are all around the tart.
  • Place in the oven and bake for 25-30 minutes until the mixture is set in the centre of the pie.
  • Remove from the oven and set to cool for 60 minutes.
  • Serve at room temperature with a drizzle of maple syrup and a sprinkle of icing sugar, and if needed a generous helping of whipped cream!
Keyword Dessert, Kevin Dundon, nuts, pie, thanksgiving

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