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Pecan Pie

I cook for many reasons. It relaxes me when I feel stressed or emotional, it challenges me when I try new things and I love playing in the kitchen, coming up with new things. But one of the biggest reasons I love cooking is because there is nothing that makes me feel more than a domestic goddess than feeding people seriously good food. There is genuine satisfaction that comes along with people getting excited for something you have lovingly prepared and that satisfaction doubles when they really enjoy it. There are a few dishes/recipes that are guaranteed to give you that domestic goddess glow.  Home-made bread, a beautifully iced cake, a perfect roast chicken and pie made from scratch are right up there for me. It’s then quite obvious that these are things I make a lot. A lot alot.

Pecan PiePecan Pie

What is it about pies that just shout “EAT ME!!” ? Whenever I make a pie, it’s gone before I know it with not even so much as a slither for me to enjoy later. Other than my gran’s pumpkin fritters, no other dessert I make disappears as quickly as pie. And it doesn’t matter what pie it is either. Apple with salted caramel, banana cream, chocolate. They’re all gone within seconds. I suppose it’s because it reminds us all of a simpler time. A time where most people actually had time to make a pie from scratch. Rubbing butter into flour with your fingers, peeling apples, making custards. These are not things high on our list of priorities these days and what a pity that is. That is why I make time to indulge myself in the art of making pie. Because I really do believe it is an art.

Pecan Pie

This pecan pie first appeared in my first cookbook, Simple & Delicious, and since the book was published in 2012, I hadn’t made it once. I guess that’s because I had to make it a gazillion times while testing the recipe but a while ago I was really dying for a rich, decadent slice of pecan pie so I decided to make it again. I am happy to say that this is still the best recipe for pecan pie I’ve ever tried The pie is packed full of delicious pecans, filling is rich, sweet and delectable and the pastry is crisp and buttery. You really could not ask for much more. Just remember to reserve a little piece for yourself for later!

Pecan Pie

Pecan Pie
Prep time
Cook time
Total time
Recipe type: Pie, Baked good, Home-made
Serves: 10-12
for the pastry
  • 125g (1 stick) cold butter, cubed
  • 250g (2 cups) flour
  • 2 tablespoons icing sugar
  • 1 egg yolk
  • 3-4 tablespoons ice water
for the filling
  • 300g whole pecan nuts
  • 50g (3 tablespoons) melted butter
  • 4 eggs
  • 250ml (1 cup) golden syrup (see cook's note below)
  • 100g (1/2 cup) white granulated sugar
  • 100g (1/2 cup) dark brown sugar (I used muscavado sugar)
  • pinch of salt
  1. To make the pastry, place the butter and flour in the bowl of a food processor and pulse until the mixture resembles breadcrumbs, alternatively, rub the butter into the flour with your fingertips.
  2. Add the egg yolk and while the motor is running, add the water, spoonful by spoonful until the dough just comes together in a soft ball.
  3. Roll the dough out between two sheets of cling film until it is around ¼-1/2cm thick. Lay the dough into a pie dish of approximately 30cm in diameter. Place in the fridge to chill for 30 minutes.
  4. Pre-heat the oven to 160°c.
  5. When the dough is well chilled, fill with the pecan nuts.
  6. In a separate bowl, whisk together the remaining filling ingredients until well combined then pour over the pecan nuts.
  7. Place the pie in the oven and allow to bake for 45 mins-1 hour.
  8. If the pie is browning too much, simply cover loosely with foil half way through the baking time.
  9. Remove the pie from the oven once baked and allow to cool completely before placing in the fridge and chilling for at least 2 hours. This will result in the pie filling firming up and the flavour will continue to develop, making it even more delicious.
  10. Serve with whipped cream
Golden syrup is a thick, sticky syrup (similar in consistency to honey) traditionally used in British cooking. It is often found in cans and is relatively easily found in most supermarkets. If you can't find golden syrup, you can substitute with maple flavoured corn syrup. Honey will be too overpowering in flavour.

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Showing 6 comments
  • Amanda @ Cookie Named Desire

    This looks amazing!! I don’t even like pecan pie (the filling is just not for me – I just want the pecans!) But you make me crave a nice large slice right about now. I think I may even give this a try for Thanksgiving this year! Pinning!

  • Jo

    Divine! I want to serve this for Sunday lunch – can I make it the night before and keep it in the fridge? Thanks

    • Alida Ryder

      Absolutely! It tastes even better the next day.

      • Jo

        I made the pie but the filling didn’t set, it was like syrup. I cooked it for 10 – 15 minutes longer at a higher temperature because it didn’t look dark enough, but otherwise stuck to the recipe. What could have gone wrong??

        • Alida Ryder

          Hi Jo. Oh no! I have absolutely idea what could’ve gone wrong. I have baked this pie so many times and have never had that issue. What was the consistency of your filling when you poured it on top of the pecans? Did you use fresh eggs, as they are the ‘setting agent’ in this recipe. I really can’t think of anything else that could cause it to be the consistency of syrup.

  • Pang

    This pecan pie looks SO SO GOOD, Alida. I can almost smell the aroma from here 🙂
    Fall is right around the corner, and I am sure to revisit this recipe during that time.

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