There’s something deeply comforting about a classic pecan pie. It’s rich, nutty, and irresistibly gooey, the kind of dessert that demands silence during the first bite.
This version takes things up a notch with a crisp sweet shortcrust pastry base and a hint of maple syrup, lending a subtle depth of flavour to the traditional filling.
Whether you’re planning a special dinner or just fancy a treat with your afternoon cuppa, this pecan pie recipe is guaranteed to impress.
Ingredients
Here’s everything you’ll need to create this luscious dessert:
- Sweet shortcrust pastry (for the base)
- Flour, for dusting
- 4 tbsp butter, softened
- ¼ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 cup light corn syrup
- 175g maple syrup
- 4 large eggs, beaten
- 1 tsp vanilla extract
- 2 cups pecan halves
- Double cream, whipped (to serve)
Instructions
1. Prepare the Pastry
Begin by preheating your oven to 180°C.
Roll out your sweet shortcrust pastry on a lightly floured surface and gently press it into a 23cm (9-inch) tart tin. Trim away any excess pastry using a paring knife.
To prevent sogginess and ensure a crisp base, prick the bottom of the pastry shell with a fork. Pop it in the fridge to chill for around 15 minutes. This helps it hold its shape during baking.
Once chilled, line the pastry with baking paper and fill it with baking beans or uncooked rice. Blind bake for 15 minutes, then remove the paper and beans. Return to the oven for an additional 5 minutes, or until the crust is lightly golden and just set. Set aside to cool while you prepare the filling.
2. Make the Filling
In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until creamy and smooth. This forms the rich base of your pie filling.
Add in the corn syrup, maple syrup, eggs, and vanilla extract. Mix until the ingredients are fully combined and the mixture is smooth and glossy.
Stir in the pecan halves, but keep a small handful aside for decorating the top of the pie later. The nuts add not just flavour, but also texture and visual appeal.
3. Assemble & Bake
Carefully pour the filling into your pre-baked tart shell. Use the reserved pecan halves to create a decorative pattern on top, a spiral or concentric rings work beautifully.
Place the tart tin on a rimmed baking sheet to catch any drips and ease handling.
Bake in the preheated oven for approximately 50 minutes. The filling should be set around the edges with just a slight wobble in the centre, it will continue to firm up as it cools. If the crust begins to brown too quickly, you can cover the edges loosely with foil.
4. Serve
This pie is best served completely cooled. Allow it to rest in the tart tin for at least 5–6 hours so the filling has time to set properly before slicing. Patience really is key here, cutting too early can lead to a runny filling.
When ready to serve, add a generous dollop of whipped double cream or a scoop of good-quality vanilla ice cream on the side. The cool creaminess beautifully offsets the rich, caramelised filling.
Tips for Success
Gooey vs. firm – The ideal pecan pie has a glossy, gooey filling that holds its shape when sliced but still has a slight softness in the centre. Don’t overbake, it should jiggle a little when you take it out.
Storage – This pie keeps well for up to 5 days in the refrigerator. Cover it with foil or store in an airtight container. You can enjoy leftovers cold or gently warmed in the oven.
Freezing tip – You can freeze pecan pie (whole or sliced) for up to 2 months. Just make sure it’s fully cooled and wrapped tightly in cling film and foil. Thaw in the fridge overnight before serving.
Why This Recipe Works
This recipe strikes the perfect balance between sweetness and nuttiness, with the buttery shortcrust adding a crisp contrast to the syrupy filling. Maple syrup deepens the flavour profile, enhancing the natural warmth of the pecans without overpowering them. Meanwhile, blind baking the crust ensures the base stays crisp and doesn’t go soggy under the weight of the filling.
It’s also a relatively forgiving dessert. No fussy techniques, no fancy equipment, and it comes together in less than 90 minutes (excluding chilling time). Whether you’re a seasoned baker or a beginner, you’ll find this pie straightforward and deeply rewarding to make.
Pecan pie is a timeless classic for a reason. With its irresistible combination of textures and flavours, it’s a dessert that never fails to please. Whether served at a festive gathering or as a weekend indulgence, this version, with its maple twist and crisp pastry base might just become your new go-to recipe.
Pecan Pie
Ingredients
- 1 sweet shortcrust pastry for the base
- Flour for dusting
- 4 tbsp butter softened
- ¼ cup granulated sugar
- ⅓ cup packed light brown sugar
- 1 cup light corn syrup
- 175 g maple syrup
- 4 large eggs beaten
- 1 tsp vanilla extract
- 2 cups pecan halves
- Whipped double cream to serve
Instructions
Prepare the Pastry
- Preheat oven to 180°C
- Roll out the pastry on a floured surface and press into a 23cm (9-inch) tart tin. Trim excess.
- Prick base with a fork and chill for 15 mins.
- Line with baking paper and fill with baking beans or rice.
- Blind bake for 15 mins, then remove beans and bake for 5 more mins until lightly golden. Let cool.
Make the Filling
- Beat together the butter, granulated sugar, and brown sugar until creamy.
- Add corn syrup, maple syrup, eggs, and vanilla. Mix until smooth.
- Stir in pecan halves, reserving a handful for topping.
Assemble & Bake
- Pour filling into the tart shell. Arrange reserved pecans on top.
- Place on a baking tray and bake for 50 mins, until set at the edges with a slight wobble in the centre.
- Cover crust edges with foil if browning too quickly.
Cool & Serve
- Cool in the tin for 5–6 hours to fully set.
- Serve with whipped double cream or vanilla ice cream.
Is Blind Baking Important for This Pie?
Yes, blind baking is important, especially if you’re using shortcrust pastry.
Why blind bake:
Prevents soggy bottom: The filling is very liquid when it goes in the shell, and without blind baking, the base would likely stay undercooked or turn soggy.
Gives a crisp texture: Blind baking helps the crust hold its structure and gives that satisfying, crisp bite.
Even baking: It ensures the crust is properly cooked by the time the filling sets (which takes a while, up to 50 minutes).
Can you skip it?
You can, but only if you’re using something like a store-bought graham cracker or digestive biscuit crust or a pre-baked shell. Otherwise, blind baking is strongly recommended for a homemade or rolled shortcrust base.
