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Pecan Pie

Pecan Pie

  • Author: Sylvie Taylor
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Total Time: + chill time 3 hours 30 minutes
  • Yield: Serves 10 1x
  • Category: Pies & Tarts


Pecan Pie without corn syrup is warm and nutty and sweet in all the right ways you want from a holiday pie and also is a fantastic dish to make 2-3 days ahead of serving.



150 grams / 1 1/4 cups plain flour
1/4 teaspoon sea or kosher salt
110 grams / 3.88 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
100 grams / 3.5 ounces butter
113 grams / 1/3 cup maple syrup
25 grams / 2 tablespoons honey
200 grams / 1 cup light brown sugar
3 large eggs, room temperature
8 grams / 1 tablespoon plain flour
1 teaspoon vanilla extract
1/2 teaspoon sea or kosher salt
250 grams / 2 cups pecans


  • For the dough, place the flour and salt into a bowl and stir to combine.
  • Add the cubed butter and toss through the flour to coat completely in flour.
  • Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
  • Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
  • Press firmly into a disc, wrap and refrigerate for 1 hour.
  • Preheat the oven to 220C/425F.
  • Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.
  • Flipping the dough and adding a small sprinkle of flour, where necessary.
  • Roll the dough around your rolling pin and place into your pie dish.
  • Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.
  • Return the dough to the fridge for 20 minutes to cool.
  • Remove, pierce with a fork all over.
  • Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
  • Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
  • Remove and brush over 2 tablespoons of egg whites (see note), returning to the oven to dry for 1 minute. Remove and set aside to cool completely.
  • Lower the oven temperature to 180C/350F.
  • To make the filling, toss the pecans into a baking tray evenly and place in the oven for 5 minutes, until lightly toasted, tossing every couple of minutes.
  • Remove and set aside to cool.
  • Meanwhile, place the butter into a small saucepan on low heat and stir until melted. Add in maple syrup and honey and stir to combine and lightly heat through.
  • Set aside too cool for 5 minutes.
  • Meanwhile, place the brown sugar and eggs into a bowl and whisk to combine until smooth.
  • Add in the warm butter and syrup mixture to the eggs and whisk to combine.
  • Sift in the flour, salt and vanilla extract and whisk to combine.
  • Toss the toasted pecans into the pastry and pour over the syrup filling nice and evenly coating all the pecans.
  • Place in the oven for 20 minutes before lowering the oven temperature to 160C/320F and baking until golden and still ever so slightly wobbly in the center, approximately 35 minutes.
  • Remove and allow to cool completely before chilling for at least 3 hours or preferably overnight.
  • Slice and serve with a dollop of whipped cream.
  • Enjoy!


Recipe by Roamingtaste


  • Calories: 518 calories per serve