Pecan Pie Recipe

Hello Fall, I love you most of all.

Is there a more darling season? I think not.

This week I though I try my hand at a pecan pie, my first ever. And, let me tell you, it will certainly not be the last. With a buttery flakey crust, a gooey maple flavoured filling and crunchy delicious pecans on top, what a yummy pie this is. Granted, sort of hard to cut an even slice (bad for insta), but it’s so good, I’m not even mad about it.

Ok, so, traditionally, pecan pie is made with corn syrup. Unfortunately, that isn’t something easy to find in Australia. We have golden syrup, which is made of corn, but the taste is completely different and I don’t really like it. My solution is to use maple syrup, but the consistency is slightly more runny that corn syrup, so I used less than the recipe called for. You might even use honey. My pie held its shape well, but I think it should be sturdier, mine ended up a little of the soft side, so next time, maybe I’ll add another egg. What you’re looking for is a pudim like stiffness.

pecan pie recipe

Pecan Pie

American as
Prep Time 45 minutes
Cook Time 1 hour
Course Dessert
Cuisine American



  • 200 g flour 1 1/2 cups
  • 150 g unsalted butter (cold)
  • 1 egg
  • 1/2 tsp salt
  • 1/2 tbsp apple cider vinegar (optional – it makes the crust more flakey)
  • 5 tbsp cold water


  • 100 g unsalted butter
  • 250 g brown sugar
  • 250 g maple syrup
  • 1 tsp vanilla extract
  • 1 tsp bourbon (optional – but highly recommended)
  • 3 eggs
  • 200 g pecan halves



  • Preheat oven to 180*C
  • Pulse flour and butter in a food processor until you have a coarse clumpy meal
  • Separately scramble the egg with a fork and add to the flour/butter mixture, pulse a few times
  • Add water, salt and vinegar and mix together until a dough forms
  • Refrigerate for 15 minutes
  • Flatten dough with a rolling pin on a floured surface, transfer to pie mold and press the dough around the pan pinching and tucking the dough to make a clean edge
  • Cover crust with baking paper and fill with pie weights
  • Bake for 20 minutes


  • Melt butter over medium heat
  • Add brown sugar, whisking until smooth
  • Remove from heat and let it cool slightly
  • Add maple syrup, vanilla essence and bourbon, mix until combined
  • Beat eggs in a bowl and slowly add the maple mixture (be careful not to cook the eggs)
  • Arrange pecans over pie base, forming concentric circles
  • Pour over maple mixture, the nuts will float to the top
  • Bake for 50 min to 1 hour or until filling is browned and firm to the touch
  • Cool in pan to room temperature. Serve with whipped cream and/or vanilla ice-cream
Keyword autumn, dessert, maple syrup, pecan, pie