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Pecan pie

Pecan Pie

This indulgent Pecan Pie features a buttery sweet shortcrust base filled with a rich, gooey blend of maple syrup, corn syrup, and toasted pecans. The filling bakes to a glossy, caramel-like finish with a satisfying crunch from the pecan topping. Perfectly balanced between sweet and nutty, it’s a showstopping dessert ideal for autumn gatherings, holidays, or any occasion that calls for a comforting treat. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for the perfect finish.
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Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Chilling Time 15 minutes
Total Time 1 hour 50 minutes
Servings: 8
Cuisine: American
Ingredients Method

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

Method
 

Prepare the Pastry
  1. Preheat oven to 180°C
  2. Roll out the pastry on a floured surface and press into a 23cm (9-inch) tart tin. Trim excess.
  3. Prick base with a fork and chill for 15 mins.
  4. Line with baking paper and fill with baking beans or rice.
  5. Blind bake for 15 mins, then remove beans and bake for 5 more mins until lightly golden. Let cool.
Make the Filling
  1. Beat together the butter, granulated sugar, and brown sugar until creamy.
  2. Add corn syrup, maple syrup, eggs, and vanilla. Mix until smooth.
  3. Stir in pecan halves, reserving a handful for topping.
Assemble & Bake
  1. Pour filling into the tart shell. Arrange reserved pecans on top.
  2. Place on a baking tray and bake for 50 mins, until set at the edges with a slight wobble in the centre.
  3. Cover crust edges with foil if browning too quickly.
Cool & Serve
  1. Cool in the tin for 5–6 hours to fully set.
  2. Serve with whipped double cream or vanilla ice cream.