Homemade Pecan Pie

Homemade Pecan Pie


1 person made this

Homemade shortcrust pastry, pre-baked then filled with a sugary egg mixture and topped with fresh pecans. Baked again until set then served with whipped cream.

Dotty1 Australian Capital Territory, Australia

Serves: 8 

  • Shortcrust Pastry
  • 1 1/2 cups plain flour
  • 130g butter
  • 1 egg yolk
  • 2-3 teaspoons cold water
  • Filling
  • 30g butter
  • 2/3 cup caster sugar
  • 1/2 cup golden syrup
  • 4 large eggs
  • 1 teaspoon vanilla essence
  • 1/2 cup chopped pecans

Preparation:20min  ›  Cook:1hour5min  ›  Ready in:1hour25min 


  1. Sift in the flour then rub in butter. Add egg yolk and water. Mix to form a dough then knead lightly on a floured surface until smooth. Roll out and use to line a 20cm fluted flan ring or pie dish. Chill for 20-30 minutes if possible.
  2. Preheat oven to 200 degrees C. Line pie pastry with greaseproof paper. Bake on top self for 15 minutes. Remove paper then return to oven for 5 minutes. Allow to cool.
  3. Filling

  4. Cream butter and sugar until soft and creamy. Gradually beat in the syrup. Beat in the eggs, one at a time, then the vanilla essence (mixture may look curdled). Pour into the prepared pastry case then sprinkle nuts over the top.
  5. Bake at 220 degrees C for 10 minutes. Lower the temp to 180 degrees C then cook for an additional 30-35 minutes. Serve cool with whipped cream.


Maple syrup can be used in place of the golden syrup and walnuts can be used in place of the pecans.

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