Pecan Pie
Prep time: 
Cook time: 
Total time: 
Serves: Makes 12 slices
  • 80g soft butter
  • 25g caster sugar
  • 70g soft brown sugar
  • 280g pecan halves
  • 100g maple syrup
  • 2 tbspn plain white flour
  • 70g golden syrup
  • 3 large eggs (beaten)
  • 1 tspn vanilla extract
  • For the pastry: (ready made shortcrust pastry also works well)
  • 225g plain white flour (plus a little extra for dusting)
  • 100g butter (diced)
  • Pinch of salt
  • Caster sugar for dusting
  1. Heat the oven to 190C/170C fan/gas 5.
  2. For the pastry: Sift the flour into a large bowl and then add the butter and with your fingertips mix until it turns into breadcrumbs. Stir in the salt and then add 3-4 tbpsn of water and mix to form a dough. Knead the dough gently on a floured surface and then wrap in cling film and place in the fridge for 20 mins.
  3. Roll out the pastry and line your pie dish (greasing the dish with butter if needed). Blind bake for around 10 mins.
  4. Whisk the butter, brown sugar and caster sugar in a large mixing bowl until soft and fluffy. Keep whisking while adding the eggs until the mixture is well combined.
  5. Add the maple syrup, goldren syrup and vanilla extract and stir the mixture together with a wooden spoon. Stir in 2 tbpsn plain white flour and mix well.
  6. Take the pastry out of the oven and lightly dust with some caster sugar.
  7. Crush half of the pecans slightly but still leaving some chunks to it. Scatter this along the base of the pie dish. Then top with the rest of the pecan halves.
  8. Pour the syrup mixture over the top of the nuts in the pie dish. Place in the oven for around 35-40 mins or until the top starts to crack slightly. Leave to cool completely before slicing up.
Recipe by A Modern Rose at