Pecan pie

You'll go nuts for it.

  • 50 mins cooking
  • Serves 8
  • Print
Pecan pie is a real taste of the deep south of the USA, the tender nuts buried deep in a rich, molasses-sweet syrup. Best served with double cream or ice-cream.


Pecan pie
  • 2 cup plain flour
  • 1 tablespoon icing sugar
  • 185 gram butter
  • 1 teaspoon lemon juice
  • 2 tablespoon water
  • 185 gram pecan nuts
  • 90 gram butter
  • 1/2 cup golden syrup
  • 1/2 cup brown sugar, firmly packed
  • 2 eggs, beaten
  • 1/4 cup (35g) plain flour
  • 1/4 cup (35g) self-raising flour


Pecan pie
  • 1
    Sift flour and icing sugar into a bowl. Rub in butter until mixture resembles breadcrumbs. Add lemon juice and enough water to mix to a firm dough. Knead lightly until smooth; refrigerate 30 minutes.
  • 2
    Roll dough to line base and side of a greased 23cm flan tin. Press pastry around side of tin (do not stretch pastry). Trim edges. Refrigerate for 15 minutes.
  • 3
    Preheat oven to hot, 200°C. Place sheet of baking paper over base of pastry. Sprinkle with dry rice or dried beans or peas. Blind bake for 15 minutes. Remove paper and rice. Sprinkle nuts evenly over pastry base. Reduce oven to 180°C.
  • 4
    FILLING: In a medium saucepan, melt butter. Stir in golden syrup, brown sugar, egg, then sifted flours. Stir until smooth. Pour mixture over pecan nuts.
  • 5
    Place flan tin on flat oven tray. Bake for 30 minutes, or until firm. Serve warm or cold with whipped cream or ice-cream.

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