Pecan Nut Pie

I was always hesitant to make pecan nut pie because I thought that it would be a complicated recipe. Anytime there was pastry involved in a dessert recipe I steered away. I could not have been more wrong, this is an easy recipe that takes very little time to prepare and is a delicious quick fix treat for any family lunch or dinner.

Servings:  8 – 10 Slices

Recipe book - pecan nut pie


Short Crust Pastry

  • 1 cup all purpose flour
  • 55 grams chilled butter
  • pinch salt
  • 2 – 3 tbsp ice water


  • 3 extra large eggs
  • 57 grams butter
  • 1 cup brown sugar
  • 1 tsp vanilla essence
  • 80ml syrup
  • 1.5 cups toasted pecan nuts


Preheat the oven to 180° C

  1. Blend flour, salt and butter in a food processor until it resembles breadcrumbs. If you do not have a food processor rub the flour, salt and butter between your fingers until they resemble breadcrumbs
  2. Once breadcrumbs are formed,  slowly add the ice water until the pastry comes together
  3. Mould the pastry into a disk and wrap in cling film
  4. Refrigerate for at least an hour before rolling out
  5. After the pastry has chilled in the fridge for a few hours, roll it out on a lightly floured surface
  6. Press the pastry into a pie dish and pierce the base a few times with a fork
  7. Cover the pastry with wax wrap or baking paper and fill with beans, rice or baking beans
  8. Blind bake the pastry for 10 minutes then remove the beans and wax wrap and bake for a further 5 minutes uncovered

Pastry Shell

  1. Beat the eggs in a mixing bowl and slowly add the melted butter, then add the brown sugar, vanilla essence and golden syrup.
  2. You can either mix the pecan nuts in with the egg mixture or you can place them in the pie pastry and pour the mixture over them.
  3. Bake for 40 minutes or until the pie is done. The pie is ready when it is firm but there is a slight jiggle in the centre. Don’t over bake.

Pie before baking

Serving suggestions: 
Serve warm
Serve with whipped cream or ice-cream

For a ready to use pie casing, make the shortcut pastry in advance, press it into a pie dish or an aluminium pie dish and defrost the pastry the night before, keep in the fridge until you are ready to blind bake.



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