Pecan pie

Pecan pie is a traditional holiday dish from the American south. This Woman's Day recipe is an uncomplicated version, allowing the flavour of the maple sweetened nuts to shine through.

  • 30 mins preparation
  • 1 hr 5 mins cooking
  • Serves 8
  • Print


Pecan pie
  • 1 1/2 cup plain flour
  • 1/3 cup icing-sugar mixture
  • 125 gram butter, cold, chopped
  • 1 egg-yolk
  • whipped thickened cream, to serve
  • 1 cup pecans, toasted, plus extra, to serve
  • 3/4 cup maple syrup
  • 2 eggs, lightly beaten
  • 2 tablespoon plain flour
  • 40 gram melted butter


Pecan pie
  • 1
    Lightly grease a 23cm loose-bottom flan pan.
  • 2
    Sift flour and icing sugar together into a large bowl. Rub in butter using fingertips until mixture resembles breadcrumbs Add egg-yolk and mix until dough comes together.
  • 3
    Knead dough on lightly floured surface until smooth. Wrap in plastic wrap and chill 30 minutes
  • 4
    Roll out pastry between 2 sheets of baking paper until 3mm thick. Ease into pan. Trim edges. Chill 20 minutes.
  • 5
    Meanwhile, preheat oven to moderate, 180°C.
  • 6
    Place pan on an oven tray. Bake blind 10-15 minutes. Remove paper and weights. Bake a further 5-10 minutes. Remove from oven and reduce temperature to 160°C.
  • 7
    Make Filling; in a medium bowl, mix together all ingredients. Pour into pastry case.
  • 8
    Bake 35-40 minutes, until set. Allow to cool. Decorate with whipped cream and extra pecans.


Toast nuts by tossing in a dry frying pan over medium heat or baking in a moderate over, 180°C, 5-10 minutes. Remove from hot pan straight away to prevent burning.

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