Pecan Pie

There are so many recipes and dinners I am busting to write-up that were put on hold for my Nod to Nigella in November. I realise Thanksgiving has passed, but really, when is there not a good time for pecan pie. Pecan Pie is Chef’s favourite dessert of all time. I never made it for him as pecans were expensive and it was always a palaver to find corn syrup as it’s not a common kitchen ingredient over here. I remember the time when one bottle of corn syrup from the healthfood store cost around $12. But these days there are delicious pecans made in Australia readily available in the supermarket and Joke posted his recipe for pecan pie using maple syrup rather than corn syrup and I like that notion a lot. I’ve made this recipe as a whole pie and this year as tartlets. They are an absolute sensation.

Pecan Pie
Sweet Shortcrust Pastry

  • 4 cups plain flour
  • 1/2 cup icing sugar
  • 360g unsalted butter
  • 1/2 cup cream
  1. In a food processor pulse the butter into the flour and icing sugar
  2. Turn processor on and add cream in a steady stream until it comes together in a ball
  3. Turn out onto some clingwrap and refrigerate for 30 minutes or so
  4. Roll out and line pie tin or tartlet cases (this is enough pastry for two pies or 24 tartlets at least)
  5. Cover with clingfilm and freeze
  6. Preheat oven to 180C
  7. Line pastry case with baking paper and pie weights and bake for 15 minutes
  8. Remove pie weights and bake for further 10 minutes
  9. Brush over a simple egg wash (i.e. a lightly beaten egg) and bake for another minute or two. You may need to vary these times depending on your oven and the time of year you’re baking. I’m baking them in hot weather so those times should have been reduced but there you go. Live and learn.

While some of this pre-baking of the pie crust is taking place, get on with the pie filling. Yes, you can do two things at once. Be brave.

Pecan Pie filling (I’ve left it in the old measurements in a nod to J for who I am eternally grateful for sharing this recipe)

  • 1/2 stick of butter (2oz)
  • 1/2 cup caster sugar
  • 3 eggs
  • 1 cup maple syrup
  • 6oz pecans, chopped
  1. Melt the butter
  2. Stir in the sugar then beat in the eggs
  3. Mix in the maple syrup then stir over a double boiler until the mixture is nice and glossy
  4. Stir in the pecans
  5. Pour into the pie shell and bake at 160C until just firm in the centre. For a whole pie this should take about 50 minutes, for the tartlets it was only about 15-20 minutes, but I did forget to turn the oven down from when I baked the pastry…