Pecan Pie

Pecan Pie

For Glenn.

Good Butter Pastry mix:

A Good Butter Pastry is equal parts fat to flour.  Egg yolks are added for depth of flavour and lemon to cut through the fat and provide lightness to the mix.  This is a basic, yet reliable mix.

250 grams of Butter – very cold

250 grams plain 00 bakers flour or gluten free baking flour

1 egg yolk

1 teaspoon of lemon juice

A pinch of salt


Use a butter knife to cut the chilled butter through the flour until it is almost at breadcrumb consistency.  Add the lemon juice and salt, and if necessary a tiny amount of iced water – just enough to bring the pastry into a good dough.  As soon as the dough forms a ball, place in a bowl and refrigerate for at least 15 minutes.  Remove from the fridge – if you have stone work surfaces or a marble pastry slab use these to roll out your dough.  If not, or it is a particularly warm day, place a baking sheet in the freezer until very cold and use this as your work surface.  Carefully roll out the pastry to the desired thickness and drape over a well greased pan.  Allow for some shrinkage.  Blind bake for extra flaky pastry, using kitchen weights or beans on baking paper to retard rising.


For the Filling:

4 tablespoons butter

3 eggs

½ cup maple syrup

1 tablespoon treacle

1 vanilla bean, seeds scraped out (or 1 teaspoon good vanilla extract)

1 ½ cups of pecans

½ teaspoon of cinnamon

Plenty of grated nutmeg


Pre-heat the oven to 220°C


To make the filling whisk the eggs with a pinch of salt until they are frothy.  In a separate bowl combine the syrup, treacle, butter and vanilla and warm in the oven briefly (or microwave for 30 seconds).  In an electric mixer bowl, slowly add the warmed butter and syrup mix to the eggs, beating swiftly.  Add the spices.


In the baked pastry shell, arrange the pecans on the bottom evenly and pour the filling over the top.  Float additional pecans on the surface, grating over plenty of fresh nutmeg before baking for 10 minutes, then reduce the heat to 175°C and bake for an additional 30 minutes or until the centre of the pie is just set.


Serve warm or cold with oodles of double cream.



As a special treat to garnish Pecan Pie, place additional pecans on a baking sheet and sprinkle heavily with icing sugar (until all the nooks and crannies are filled).  Sprinkle over a little salt and bake in a 250°C oven for a few minutes until the sugar bubbles up and forms a toffee.  Remove from oven and allow to cool completely before eating.  Serve with double cream!